Professional paper

Staphylococci as potential indigenous starter cultures from "Slavonian kulen"

Jadranka Frece ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Ksenija Markov ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
D. Čvek ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Dragan Kovačević ; Faculty of Osijek, Kuhačeva 20, 31000 Osijek, Croatia

Abstract

The purpose of this study was to determine microbial population of “Slavonian kulen” produced in the traditional way, in rural house-
holds, because it is a risk group of food which can be a source of various causes of disease. Furthermore, as a part of the indigenous
microbial population and potential starter cultures that are responsible for a certain avor and texture of traditional meat products,
except for lactic acid bacteria, bacteria of the genus Staphylococcus were isolated. In analyzed samples of “Slavonian kulen”, neither
sample showed evidence of pathogen bacteria. Among isolates of the genus Staphylococcus, a typical representative of starter cul-
tures for meat, there prevailed: S. xylosus (5.56 log10CFU/g), S warneri (5.36 log10CFU/g), S. lentus (3.30 log10CFU/g) and S. auricula-
ris (3.30 log10CFU/g). All staphylococcal isolates, except for the isolates of S. auricularis SK4, showed signicant antimicrobial activity
to the test pathogenic microorganisms through the production of high concentrations of lactic acid, and showed one of the impor-
tant properties of potential starter cultures. Furthermore, the isolate S. xylosus SK1 has also shown adhesion properties on epithelial
cells of mice intestine and thus satised one of the selection criteria for the selection of probiotic strains. The strongest inhibitory eect
on the growth of pathogenic isolates was showed by S. xylosus SK1 and S. warneri SK2, whereas S. auricularis SK4 follows the growth
curve of the selected test organisms.

Keywords

antimicrobial activity; staphylococci; starter cultures for meat; adhesion

Hrčak ID:

62077

URI

https://hrcak.srce.hr/62077

Publication date:

1.5.2010.

Article data in other languages: croatian

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