engleski

Isolation and identification of molds associated to dry-cured products

Dry-cured meat products are the oldest form of processed meat and very popular food around the world where different cultures contribute to their texture, flavor and safety. The production of dry.cured meat products goes back thousands of years because it was quickly discovered that drying meat reduce intrinsic moisture and thus prevent the activity of microorganisms and prolong product durability. Specific microbiota in dry-cured meat products involves complex microbial ecosystems that combine bacteria, yeast and molds which are responsible for many of the characteristics of these products. The most frequently isolated fungi from dry-cured meat products are from Penicillium, Aspergillus and Eurotium genera. For example P. crysogenum, P. commune, P. nalgiovense, P. olsonii, P. crustosum, A. Niger, A. fumigatus, A. ochraceus, E. repens. Some strains may produce highly toxic secondary metabolites, mycotoxins, and mold growth on sausage surfaces can lead to both desirable and undesirable effects. Preferred properties lead to the desired taste and texture of the product. The undesirable effects are usually connected to growth of undesirable molds which can lead to the defect in the quality and appearance. One of the possible solution is the use of the mold started culture which will prevent the growth of undesiravle wild mold population. The aim of this research was to isolate mold from fermented meat products in order to identify the indigenous flora of molds, the so-called houseflora. During the research, from 10 samples of dry-cured meat products, 3 different molds were isolated by classical microbiological methods. Each sample was inoculated in a 5 different mediums: Czapek yeast extract agar (CYA), malt extract agar (MEA), Sabouraud agar (SAB), Potato dextrose agar (PDA) and potato dextrose agar prepared by cooking potatos and adding agar. Samples were incubated for 5 days at 28°C. after the growth of molds, reverse and averse side of colonies are observed as well as color and exudate. Also the microscopic images were made. After obtaining microscopic images, samples were identified according to the identification key (Pitt and Hocking, 2009). Finally, analysing the results, it was concluded that isolated molds belong to Penicillium (2) and Aspergillus (1) genera and they show different growth on different medium under same cultivating conditions. These findings can be helpful for further identification of molds on dry-cured meat products.

isolation, identification, molds, dry-cured meats

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