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THE FATE OF INDIGENOUS MICROBIOTA IN SPONTANEOUSLY FERMENTED GAME MEAT SAUSAGES: SEARCHING FOR MICRO-TREASURES

Introduction: Spontaneously fermented game meat sausages produced by traditional techniques are complex microbial ecosystems that can be the sources of beneficial or spoilage and pathogenic microorganisms. Aim: This study aimed to investigate the fate of indigenous microbiota of spontaneously fermented game meat sausages in order to estimate microbiological hazards as well to identify and preserve the microbial pool that could serve as a source of strains relevant for standardization of sausages production. Material and Methods: Three wild boar and three dear meat sausages, produced by five different manufacturers following traditional techniques, were physicochemically and microbiologically investigated at different time points of their production. Results: Total of 917 isolates were collected from different media used for cultivation of lactic acid bacteria (LAB) and identified to species and strain level by PCR tools. Although commonly used for the isolation of specific groups of LAB, most of the applied media exhibited poor selectivity and supported the growth of diverse LAB or even non-LAB species. In total, Leuconostoc mesenteroides was identified as the most frequently isolated species (28.24%), followed by Lactobacillus sakei (20.72%) and Enterococcus casseliflavus (11.55%), however, strong differences were observed in distribution profiles of LAB among investigated sausages. Cluster analysis revealed strong sausage-specific clustering of strains and remarkable diversity with 280 genotypes detected. High count of spoilage and/or pathogenic bacteria was noted for two sausages, making them potentially hazardous for human health. Conclusions: The vast differences between sausages in prevailing microbiota indicated the need for exploring the possibilities of product standardization, likely to select starter/bioprotective cultures from indigenous microbiota.

spontaneous fermentation: game meat sausages: lactic acid bacteria: rep-PCR: media selectivity

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