Stručni rad

Dominant microflora of fermented horse meat sausages

Ksenija Markov ; Laboratorij za opću mikrobiologiju i mikrobiologiju namirnica, Prehrambeno-tehnološki fakultet, Sveučilišta u Zagrebu, Pierottijeva 6, 10000 Zagreb
Jadranka Frece ; Laboratorij za opću mikrobiologiju i mikrobiologiju namirnica, Prehrambeno-tehnološki fakultet, Sveučilišta u Zagrebu, Pierottijeva 6, 10000 Zagreb
Domagoj Čvek ; Laboratorij za opću mikrobiologiju i mikrobiologiju namirnica, Prehrambeno-tehnološki fakultet, Sveučilišta u Zagrebu, Pierottijeva 6, 10000 Zagreb
Antonija Trontel ; Laboratorij za biokemijsko inženjerstvo, industrijsku mikorbiologiju i tehnologiju piva i slada, Prehrambeno-biotehnološki fakultet, Sveučilišta u Zagrebu, Pierottijeva 6, 10000 Zagreb
Anita Slavica ; Laboratorij za biokemijsko inženjerstvo, industrijsku mikorbiologiju i tehnologiju piva i slada, Prehrambeno-biotehnološki fakultet, Sveučilišta u Zagrebu, Pierottijeva 6, 10000 Zagreb
Dragan Kovačević ; Zavod za prehrambene tehnologije, Prehrambeno-tehnološki fakultet Osijek, Sveučilišta J.J. Strossmayera u Osijeku, Kuhačeva 20, 31000 Osijek

Sažetak

Since the products of horse meat in our country, produced in small households in the traditional way, and the nal product depends
on the presence and activity of natural microora, the purpose of this study was to determine the microbial population and chemical
parameters in dry fermented sausages of horse meat, and isolate and characterize the presence of autochthonous starter cultures
and to investigate their ability to inhibit growth of pathogenic bacteria. In the samples of horse meat sausages were detected bacteria
Seratia odorifera from the family Enterobacteriaceae, Staphylococcus aureus, API Listeria test conrmed the bacteria L. grayi, bacteria
of the genus Salmonella and Sulphite reducing clostridia not established, and detected yeast - Candida zeylanoides. The dominant
microora in the samples of sausages were lactic acid bacteria Lactococcus lactis ssp. lactis 5K1 in the number log10cfu 8.301 g-1.
On the MRS medium (selective medium for lactic acid) Lactococcus lactis ssp. lactis 5K1 produced 13,83gL-1 of lactic acid (HPLC) and
acidify media at pH value of 4.16 and showed significant antimicrobial activity against pathogenic test microorganisms. In the paper
were also observed chemical parameters: water content (41,12%), fat (20,93%), protein (27,29%), sodium chloride (3,78%), pH (4,94)
and nitrite content (0,983 mgkg-1).

Ključne riječi

sausage made of horse meat; the natural microflora; antimicrobial activity

Hrčak ID:

62000

URI

https://hrcak.srce.hr/62000

Datum izdavanja:

1.7.2010.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.828 *