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MESO : The first Croatian meat journal, Vol. XII No. 4, 2010.

Professional paper

Dominant microflora of fermented horse meat sausages

Ksenija Markov ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Jadranka Frece ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Domagoj Čvek ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Antonija Trontel ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Anita Slavica ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Dragan Kovačević ; Faculty of Food Technology, University of Josip Juraj Strossmayer in Osijek, Kuhačeva 20, 31000 Osijek

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Abstract

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).

Keywords

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

Hrčak ID:

62000

URI

https://hrcak.srce.hr/62000

Publication date:

1.7.2010.

Article data in other languages: croatian

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