Naslov
Microbiological characterization of sausages produced from red deer (Cervus elaphus) meat

Autori
Žgomba Maksimović, Ana ; Hulak, Nataša ; Mrkonjić Fuka, Mirna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Skup
6th Croatian Congress of Microbiology with International participation

Mjesto i datum
Sveti Martin na Muri, Hrvatska, 15.06.2016. - 18.06.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
traditional sausages ; game ; microbial characterization

Sažetak
Sausages from red deer (Cervus elaphus) meat are manufactured at small scale in Croatia following traditional techniques. As such, these artisanal products have increased value due to their specific sensory properties and authenticity. However, factors such as anatomical shooting location, rifle i.e. munitions type, shooting – evisceration time and geographical location may influence the hygienic conditions of game meat, and consequently the hygienic conditions of game meat sausages. In order to evaluate their microbiological status, samples were collected from 3 different sausage producers (J1, J2 and J3) after 0, 4, 7, 10, 20 days and at the end of the ripening. Samples were screened for the presence of L. monocytogenes according to ISO standard. Pathogenic and spoilage bacteria, such as Staphylococcus aureus, Enterobacteriaceae, Bacillus cereus and E. coli were isolated and enumerated using BP, VRBG, MYP and CCA media, respectively. Yeasts and moulds were isolated and their number was determined using DRBC media while KAA media was used for enterococci. For further analysis and possible application as starter or bioprotective cultures, lactic acid bacteria (LAB) strains were isolated and collected using MRS media supplemented with cycloheximide. Collected LAB isolates were grouped using the rep – PCR method, after which representative strains were selected and identified using 16s rRNA gene sequencing. Our results showed that the number of LAB was low in the initial period (2, 39 log CFU / g), after that they proliferated and reached the maximum value after 7 days (8.3 log CFU / g) and their growth stabilized through the end of ripening (7.82 log CFU / g). Among 139 MRS isolates collected, Lactobacillus sakei was the most dominant species (47.48 %) followed by Lactobacillus curvatus.(14.38 %) and Leuconostoc mesenteroides (7.91 %). Enterococci were detected only in J1. Moulds were not detected while the growth trends of yeasts differed between J1, J2 and J3. The number of L. monocytogenes, E. coli, Staphylococcus aureus and Bacillus cereus was below the detection limit in ready-to-eat sausages. Enterobacteriaceae were not detected at the end stages of ripening in J1 and J3 while their number was high in J2 (4.52 log CFU/g). The difference in results obtained between the three deer meat sausages indicate the need for further molecular and microbiological characterization and moreover to explore the possibilities of product standardization.

Izvorni jezik
Engleski

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