摘要：Summary During the process of kulen production, the micro-climatic, physical and chemical and microbiological changes in the samples were monitored. The results obtained indicate the justifi cation of using starter cultures, which bring the pH value down to the required levels, as shown by the fi nal sensory assessment. The use of starter cultures led to the domination of technologically and hygienically justified microflora, which contribute to improving quality, safety in production and the hygienic course of the process of fermentation of kulen. This study points out the advantages and possible disadvantages of producing kulen with starter cultures, in comparison to the traditional production.
关键词：kulen; physical; chemical; microbiological and microclimatic changes; starter cultures.
