Review article

Lactic acid bacteria in traditional dry sausage production

Ana Žgomba Maksimović orcid.org/0000-0002-8494-8805 ; Zavod za mikrobiologiju, Agronomski fakultet Sveučilišta u Zagrebu
Nataša Hulak ; Zavod za mikrobiologiju, Agronomski fakultet Sveučilišta u Zagrebu
Miljenka Vuko ; Zavod za mikrobiologiju, Agronomski fakultet Sveučilišta u Zagrebu
Vjera Kovačević ; Zavod za mikrobiologiju, Agronomski fakultet Sveučilišta u Zagrebu
Mirna Mrkonjić Fuka ; Zavod za mikrobiologiju, Agronomski fakultet Sveučilišta u Zagrebu
Ivica Kos ; Zavod za specijalno stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu

Abstract

Spontaneously fermented dry sausages that are produced locally are considered to be recognized and appreciated traditional products.
They are characterized by specific sensory properties and represent a source of valuable nutrients. However, a multiple choice of raw materials and additives, as well as varying production conditions affect variable microbiological and sensory quality of traditional sausages. The inherently present, indigenous population of lactic acid bacteria (LAB) plays a key role in ensuring the health and safety of such products. Indigenous populations of LAB that are selected and applied as starter cultures could not only reduce risks caused by microbial contamination during slaughtering or hunting and during the processing of meat, but could also favourably affect the organoleptic properties of the end product. The aim of this paper was therefore to demonstrate the specificity of lactic acid bacteria and the possibility of their application in the fermentation of traditional dry sausages that are produced from the meat of domestic or wild animals.

Keywords

lactic acid bacteria; fermented sausages; domestic or wild animals

Hrčak ID:

152388

URI

https://hrcak.srce.hr/152388

Publication date:

20.12.2015.

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