engleski

Application of PCR-DGGE for Identification Microflora of Kulen

The microbiology of fermented sausages is varied and complex. The type of microflora that develops is often closely related to the rippening technique utilized. Manufacturing of fermented sausages has a long tradition in croatian region Slavonija. Kulen sausage is an indigenous croatian product. It is made from pork meat and has a special flavour that comes from mixing meat with red pepper. Kulen is still produced without selected starters and has a long maturation time. Recently, molecular methods have been extensively applied to food microbiology and allowed to completely understand fields already studied only by traditional methods. In this study, the ecology of Kulen sausages was studied by standard microbiological methods and by PCR Denaturating Gradient Gel Electrophoresis (DGGE). Lactic acid bacteria, Enterobacteriaceae and Micrococacceae were counted on agar plates. Lactic acid bacteria and Micrococcus strains were isolated and identified. However, DNA was extracted directly from the sausages and after amplification, analysed by DGGE. After DGGE analysis it was possible to identify the main bacterial populations involved in the fermentation of the traditional Kulen sausages. This is only a preliminary research, the gave us a guideline result.

kulen; PCR-DGGE; microflora

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