engleski

Characterization of the autochthonous starter culture Lactococcus lactis ssp. lactis 5K1 isolated from traditional Croatian horsemeat sausage

The purpose of this study was to isolate and characterize the presence of potential autochthonous starter cultures in horsemeat sausage. Experiments were carried out with five samples of horsemeat sausage produced in household in Eastern Croatia. Classical microbiological and biochemical (API) methods, as well genetic fingerprinting by RAPD PCR analysis were used for isolation and identification of the natural microbial population from a traditionally produced horsemeat sausage. Produced lactic acid was determined in the samples using HPLC. Antibacterial activity of lactic acid bacteria isolate Lactococcus lactis ssp. lactis 5K1 from the horsemeat sausage was tested by turbidimetric method. Ileal samples for in vitro adhesion test were collected from 3 month-old Swiss albino mice. The dominant microflora in samples of horsemeat sausage was lactic acid bacteria (LAB), followed by micrococci. Identification of isolated lactobacilli showed domination of Lactococcus lactis ssp. lactis and Lactobacillus plantarum. Since the domination of Lactococcus lactis ssp. lactis in fermented sausages not often reported, therefore, in this paper was carried out characterization of Lactococcus lactis ssp. lactis as a potential starter culture. Lactococcus lactis ssp. lactis 5K1 produced a significant amount of lactic acid, displayed good growth capability at 12, 18 and 22 ºC, growth in the presence of 5% NaCl and in the presence of 1% bile, showed antimicrobial activity against pathogenic test microorganisms, and adhesive properties in vitro which are the most important properties for selection of starter cultures.

horsemeat sausages; in vitro adhesion; natural microflora; technological characterization

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