Naslov
Microbial flora of the Croatian traditionally fermented sausage

Autori
Kozačinski, Lidija ; Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Cvrtila, Željka ; Filipović, Ivana ; Majić, Tomislav

Izvornik
Archiv für Lebensmittelhygiene (0003-925X) 57 (2006), 9/10; 142-148

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fermented sausages; Lactobacillus spp.; Staphylococcus spp.; yeasts; pH values; sensory evaluation

Sažetak
Microbial and physicochemical changes during the ripening of the Croatian traditionally fermented sausages was studied. Three batches of sausages were produced under controlled conditions according to the standard procedure. Lactic acid bacteria constituted the dominant microbial flora (7– 8 log10 cfu g-1 in the final product), while coagulase-negative cocci were found in small numbers (2– 3 log10 cfu g-1) just in the second phase of ripening (between 14 and 28 days). An important finding was the high number of yeasts (4– 5 log10 cfu g-1), which have an important role in the evolution of sensory features of fermented sausages. During the fermentation phase, the pH values rapidly decreased (from initially 6.15 to 5.20 on day 7), resulting in a progressive elimination of the population of enterobacteria and pathogenic staphylococci present at the beginning of the fermentation process. Among the lactic acid bacteria isolated, the predominant genus was Lactobacillus, with prevalence of Lactobacillus plantarum. The collected isolates of coagulase negative cocci were determined as Staphylococcus (S.) xylosus, S. capitis, S. carnosus and S. saprophyticus.The sensory evaluation of sausages showed some deficiencies due to the prolongation of the regular ripening time.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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