Original scientific paper

Microbial characterization of horse meat dry sausage

Damir Alagić ; College of agriculture in Križevci, M.Demerca 1, Križevci
Miomir Stojnović ; College of agriculture in Križevci, M.Demerca 1, Križevci
Nevijo Zdolec ; University of Zagreb, Faculty of Veterinary Medicine, Department of hygiene, technology and food safety, Heinzelova 55, Zagreb
Bela Njari ; University of Zagreb, Faculty of Veterinary Medicine, Department of hygiene, technology and food safety, Heinzelova 55, Zagreb
Ivana Filipović ; University of Zagreb, Faculty of Veterinary Medicine, Department of hygiene, technology and food safety, Heinzelova 55, Zagreb
Lidija Kozačinski ; University of Zagreb, Faculty of Veterinary Medicine, Department of hygiene, technology and food safety, Heinzelova 55, Zagreb
Anamaria Ekert Kabalin ; Faculty of Veterianry Medicine, Department of animal husbandry, Heinzelova 55, Zagreb
Glorija Ćorić-Alagić ; Trades School Koprivnica, Trg Slobode 7, Koprivnica
Natalija Vragović ; EC Inspekt, Zagreb

Abstract

The aim of this study was to evaluate microbiological changes of traditionally produced horse meat sausages depending on maturing phases and season, to determine lactic acid bacteria and to research their inhibitory potential towards L. monocytogenes. Production season influenced significantly on total viable count, lactic acid bacteria, coagulase-negative cocci, enterococci and yeasts in final product (p<0.05). Lactic acid bacteria represented the most numerous microbial population, and significant number of yeasts and coagulase-negative cocci was also determined. Lactobacillus plantarum was determined as the dominant species of lactic acid bacteria population (56 %), while Weisella confusa (26 %), Lactobacillus fermentum (6 %), Lactobacillus pentosus (6 %), Lactococcus lactis subsp. lactis (2 %), Lactobacillus delbrueckii subsp. delbrueckii (2 %) and Weisella viridescens (2 %) were also isolated. Lactobacilli showed the strongest inhibitory effect towards L. monocytogenes in vitro. The results of this research may contribute to better understanding of specific issues of horse meat fermented sausages production compared to sausages produced from other sorts of meat and they can be used for sausage production standardization.

Keywords

horse; dry sausage; lactic acid bacteria; inhibition

Hrčak ID:

80796

URI

https://hrcak.srce.hr/80796

Publication date:

9.12.2011.

Article data in other languages: croatian

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