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Food Technology and Biotechnology, Vol. 46 No. 1, 2008.

Original scientific paper

Investigation of Microbial Association of Traditionally Fermented Sausages

Lidija Kozačinski orcid id orcid.org/0000-0002-7534-7362 ; University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Heinzelova 55, HR-10000 Zagreb, Croatia
Elefetherios Drosinos orcid id orcid.org/0000-0002-6062-1701 ; Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece
Faruk Čaklovica ; University of Sarajevo, Veterinary Faculty, Zmaja od Bosne 90, BA-71000 Sarajevo, Bosnia and Herzegovina
Luca Cocolin orcid id orcid.org/0000-0003-4799-7074 ; University of Udine, Dipartimento di Scienze degli Alimenti, via Marangoni 97, IT-33100 Udine, Italy
Judith Gasparik-Reichardt ; Hungarian Meat Research Institute, Gubacsi út 6/b, HU-1097 Budapest, Hungary
Slavica Vesković ; Institute of Meat Hygiene and Technology, Kacanskoga 13, RS-11000 Belgrade, Serbia

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Abstract

The investigation included fermented sausages produced in the countries of west and south-east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The sausages were produced in local meat industries in a traditional way without the use of starter cultures. Samples were collected from three production batches on day 0 and again after 2, 4, 7, 14 and 28 days. Microbiological analyses included the principal ingredients (meat, fat tissue), casings and additives (sugar, mixture of spices, salt), and the finished products. From all three production batches of fermented sausages from each individual country, 150 strains of lactic acid bacteria and 150 strains of coagulase-negative cocci were isolated. Biochemical characteristics of the isolated microorganisms were determined by API system (bioMérieux), i.e. by API 50 CHL and API® Staph. Identification of all strains was made using the computer program APILAB Plus. From the hygienic standpoint, it is highly important that Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus were not found in the finished product. During all stages of investigation, lactobacilli and staphylococci prevailed.

Keywords

autochthonous fermented sausages; microflora

Hrčak ID:

22233

URI

https://hrcak.srce.hr/22233

Publication date:

14.3.2008.

Article data in other languages: croatian

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