Naslov
Microbial changes during the ripening of Croatian naturally fermented sausage

Autori
Kozačinski, Lidija ; Hadžiosmanović, Mirza ; Zdolec, Nevijo ; Cvrtila, Željka

Izvornik
Acta Microbiologica and Imunologica Hungarica, Supplement (Abstracts of the 1st Central European Forum for Microbiology, Keszthely, Mađarska, 26-28.10.2005.) (1217-8950) 52 (2005);

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

Ključne riječi
microflora; Croatian fermented sausage

Sažetak
Fermentation is well-known method of conservation and extending the shelf life of meat. Fermentation, ripening and drying processes of dry sausages are characterized in intensive microbial and physicochemical changes that have a great impact on quality and safety of the final products. The lactic acid bacteria and micrococci influence to the sensory features and safety of fermented sausages. Lactobacilli are predominant lactic acid bacteria isolated from fermented sausages. The aim of present study was to investigate the changes of “ wild” microbial flora during the processing of Croatian naturally fermented sausages. During the ripening of sausages the lactic acid bacteria (LAB) became the dominant microorganisms (7-8 log10 cfu g-1 in final products). Micrococci exceeded only 2-3 log10 cfu g-1 toward the end of ripening. Enterobacteria and coagulase-positive staphylococci were progressively eliminated during 7 days of fermentation, while yeasts were present until the day 14. Enterococci, Pseudomonas spp., Salmonella spp. and Listeria monocytogenes were not found in the sausages. Biochemical identification of 150 LAB isolates showed that prevalent microorganisms were lactobacilli (133 isolates, 88, 6 %). The dominant species was Lactobacillus plantarum (51 strains, 34 %). Among 72 catalase-positive cocci, all of them were staphylococci: S. xylosus (21 isolates, 29.2 %), S. capitis (18 isolates, 25 %), S. carnosus (18 isolates, 25 %), S. saprophyticus (15 isolates, 20.8 %).

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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