engleski

The efficiency of indigenous Lb. sakei genotypes as functional starter cultures for the production of artisan game meat sausages

Artisan game meat sausages are recognized as authentic and appreciated by the consumers. However, considering the diverse factors associated with hunting and handling of game meat, as well as the fact that these sausages are produced without the use of starter cultures and preservatives, their microbiological safety can often be compromised. In this study, the two indigenous Lb. sakei genotypes (MRS_296, C_7d_13) were applied in sausage production. The cell counts of lactobacilli in the inoculated batch were significantly higher thought the production (p<0.05), compared to spontaneously fermented control. Also, the rep-PCR patterns of Lb. sakei genotypes recovered from the inoculated batch corresponded to the patterns of added starters, indicating their ability to survive and establish themselves through the whole production processes. The pH values between batches were comparable at day zero but decreased significantly (p<0.05) at day 4 in inoculated batch and remained lower to the end. In ready-to- eat products, the undesirable microorganisms, such as Enterobacteriaceae and coliforms were detected in excessive amounts only in the control batch, where also the presence of L. monocytogens was confirmed. Salmonella spp. and S. aureus were not detected at any time point in any of the two batches.

artisan game meat sausages, indigenous starter cultures, lactic acid bacteria, food safety, rep-PCR

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