Microbial characterization of horse meat dry sausage Microbial characterization of horse meat dry sausage ;/"/457&/04536ė/*%*0 Microbial characterization Table 1 Methodology of microbiological analyses per, garlic, nitrite salt). After filling Parameter Growth medium Incubation in the natural casing and draining Aerobic mesophilic bacteria Plate Count Agar (PCA) $IPVST on the sticks, cold smoking followed of horse meat dry sausage De Man Ragosa Sharpe for 3 days and then ripening in the Lactic acid bacteria $IPVST agar (MRS) fermentation chamber for 33 days. Coagulase-negative cocci Manitol Salt Agar (MSA) $IPVST Sampling was done every time with S. aureus Baird-Parker agar (BP) $IPVST three sausages sampled on the day Alagić, D. 1, N. Zdolec 2, B. Njari 2, I. Filipović 2, A. Ekert-Kabalin 3, G. Ćorić-Alagić 4, M. Stojnović 1, N. Vragović 5, L. Kozačinski 2 Violet red bile glucose BOE"UUIFCFHJOOJOHPG Enterobacteria $IPVST agar (VRBG) production process sampling was scientific paper E. coli Coli ID $IPVST done also for the raw material (horse Oxytetracycline yeast agar Yeasts and moulds $EBZT meat and pork fat tissue). The sam- with tetracycline (OGY) Kanamycin esculin agar ples were transported to the labora- Enterococci $IPVST (KEA) UPSZJOBQPSUBCMFSFGSJHFSBUPS C). Cetrimide-fucidin- Pseudomonas spp. $IPVST All samples were analyzed for micro- Summary cephaloridine ( CFC) agar The aim of this study was to evaluate microbiological changes of traditionally produced horse meat sausages depending on maturing Sulphyte Polymixine biological analyses in triplicate. Sulphite reducing clostridia $EBZT phases and season, to determine lactic acid bacteria and to research their inhibitory potential towards L. monocytogenes. Produc- Suphadiazine agar (SPS) Buffered peptonic water tion season influenced significantly on total viable count, lactic acid bacteria, coagulase-negative cocci, enterococci and yeasts in $IPVST Microbiological analyses Rappaport-Vasiliadis broth final product (p<0.05). Lactic acid bacteria represented the most numerous microbial population, and significant number of yeasts $IPVST Microbiological analyses of raw Muller-Kauffman and coagulase-negative cocci was also determined. Lactobacillus plantarum was determined as the dominant species of lactic acid $IPVST material and sausages during mat- tetratyonate/novobiocin bacteria population (56 %), while Weisella confusa (26 %), Lactobacillus fermentum (6 %), Lactobacillus pentosus (6 %), Lactococcus Salmonella spp. broth uration were done to determine lactis subsp. lactis (2 %), Lactobacillus delbrueckii subsp. delbrueckii (2 %) and Weisella viridescens (2 %) were also isolated. Lacto- $IPVST bacilli showed the strongest inhibitory effect towards L. monocytogenes in vitro. The results of this research may contribute to better Brilliant fenol lactose the number of aerobic mesophilic sugar agar (BPLS) bacteria, lactic acid bacteria, coagu- understanding of specific issues of horse meat fermented sausages production compared to sausages produced from other sorts of $IPVST meat and they can be used for sausage production standardization. XLD lase-negative cocci, Staphylococcus Key words : horse, dry sausage, lactic acid bacteria, inhibition Half-Fraser broth $IPVST aureus, enterobacteria, Escherichia Fraser broth $IPVST L. monocytogenes Palcam $IPVST coli , yeasts and moulds, enterococci, RAPID’ L. mono $IPVST Pseudomonas spp., sulphite reduc- Introduction complex microbiological, physical- eficial for the development of specif- ing clostridia, and presence of L.
Fermented sausages, as commer- chemical and biochemical process- ic microbiota which contributes with 5BCMF Aerobic mesophilic bacteria count (log 10 CFU/g) during the ripening of monocytogenes and Salmonella spp. cially most valuable meat products, es are being developed giving the its sacharolytic, proteolytic, lipolytic horse meat sausage Methodology of microbiological are produced from the best parts product final sensorial characteris- and microbial activity to progress of Days analyses are presented in Table 1. Series of meat of different animal species. tics. These processes are influenced the same changes. Parameter 0. 14. 28. 36. Horse meat, according to the chemi- by numerous factors, hygienic qual- (Month) X ± SD X ± SD X ± SD X ± SD Determination of lactic cal composition and processing val- ity of meat and production process The aim of this paper was to evalu- acid bacteria and their a a a a ue, is a qualitative basic ingredient being an important one because of ate microbiological changes during Aerobic April ± ± ± ± antimicrobial activity mesophilic September a ± a ± ab ± a ± for such a production, and produced the influence on initial microbiota maturation of naturally fermented bacteria "TFMFDUJPOPGDPMPOJFTPGMBDUJD fermented sausages are products DPNQPTJUJPO )VULJOT #FTJEF horse meat sausages, depending on a a b a acid bacteria was done for further (log10 CFU/g) November ± ± 8.35 ± ± of special quality and value (Feiner, that, an important role also belongs maturation phases and the season, a,b within the same column, values marked with the same letter are statistically significantly dif- determination. Colonies were Gram )PSTF NFBU GFSNFOUFE TBV - to sort of meat used for the produc- to determine lactic acid bacteria in- GFSFOU Q stained and then tested for catalase sages production is not industrial- tion due to its water content, protein volved and to research their inhibi- activity. In the procedure of deter-
ized, which additionally contributes content, percentage of fat tissue, tory potential towards Listeria mono- Table 3 Lactic acid bacteria count (log 10 CFU/g) during the ripening of horse meat sausage mination of antimicrobial activity to their value due to the complexity amount of glycogen and other char- cytogenes . Days of isolate, only gram-positive, cata- Series of production and influence of mul- acteristics influencing sensory prop- Parameter 0. 14. 28. 36. lase negative bacilli and coccobacilli tiple factors in forming a recogniz- erties of final product (color, tough- (Month) XFSFUBLFOJOUPBDDPVOU O *TP - Material and methods X ± SD X ± SD X ± SD X ± SD able product. During the process of OFTT KVJDJOFTT FUD *OD[F Sausage production and sampling lates were multiplied in MRS broth April a ± a ± a ± a ± maturing of fermented sausages, a Changes during maturation are ben- Horse meat sausages were pro- Lactic acid .FSDL GPSIPVSTPO C for a a a b bacteria September ± ± ± ± biochemical determination. Culture (log CFU/g) a a a ab 10 November ± ± 8.35 ± ± was then plated on MRS agar and a,b within the same column, values marked with the same letter are statistically significantly dif- JODVCBUFE PO $ GPS IPVST 1 Damir Alagić, PhD , Miomir Stojnović, BSc ; College of agriculture in Križevci, M.Demerca 1, Križevci GFSFOU Q After that, one isolated colony was 2 Nevijo Zdolec, PhD , scientific novice – assistant; Bela Njari, PhD, full professor; Ivana Filipović, univ.mag.spec. , scientific novice – assistant; Lidija Kozačinski taken and plated on the surface of PhD, full professor; University of Zagreb, Faculty of Veterinary Medicine, Department of hygiene, technology and food safety, Heinzelova 55, Zagreb duced in a private small meat pro- Sausages are made of horse meat MRS agar and then incubated again 3 Anamaria Ekert Kabalin PhD , assistant professor , University of Zagreb, Faculty of Veterianry Medicine, Department of animal husbandry, Heinzelova 55, Zagreb cessing enterprise according to the QPSL mSN GBU UJTTVF PO $GPSIPVST'VSUIFSQSPDF - 4 Glorija Ćorić-Alagić, BSc food techn., Trades School Koprivnica, Trg Slobode 7, Koprivnica standard production procedure dur- and added ingredients (salt, black dure was done according to direc- 5 Natalija Vragović, PhD , EC Inspekt, Zagreb ing April, September and November. ground pepper, red minced pep- tions of API system producer. Anti-
450 .&40 Vol. XIII [2011] | studeni - proinac | broj 6 www.meso.hr .&40 451 Microbial characterization of horse meat dry sausage Microbial characterization of horse meat dry sausage ;/"/457&/04536ė/*%*0
microbial effect was tested on bac- 5BCMF Number of coagulase - negative cocci (log 10 CFU/g) during horse meat IJHIFS Q JOUIFTFDPOEQIBTF subsp. lactis and W. viridescens . Fur- acteristics in the context of quality teria L. monocytogenes /$5$ sausage maturation of maturation in relation to the other ther on, there was no inhibition re- and safety of these products (Franz using agar spot and agar diffusion Days two series of sausages. The number corded with neutralization of super- FUBM #BSCPTBFUBM +P - UFTU ;EPMFD FU BM "T B QPTJ - Series of enterococci in that period of mat- natants for any of the tested strains. GSÏ FU BM 0VS JOWFTUJHBUJPO Parameter 0. 14. 28. 36. tive control in the test a Leuconostoc (Month) uration did not statistically differ in showed significant differences in mesenteroides E131 strain was used X ± SD X ± SD X ± SD X ± SD sausages from April and November Discussion their number depending on the sea- a a a a %SPTJOPTFUBM XIJDITZOUIF - Coagulase- April ± ± ± ± (Table 5). Population of yeasts and The process of maturation and son of sausage production, which sizes bacteriocin mesenterocin Y. As negative cocci September a ± ab ± a ± a ± moulds decreased during sausage physical-chemical changes in fer- can be more or less correlated with (log CFU/g) a b a a a negative control strain Lactobacil- 10 November ± ± ± ± maturation independently of the mented sausages is suitable for the microbiological quality of raw lus brevis"5$$#XBTVTFE a,b within the same column, values marked with the same letter are statistically signifi- TFBTPO5BCMFTIPXTUIBUUIFMFWFM multiplication of certain groups of material, but also with the hygiene DBOUMZEJõFSFOU Q of decreased number and number microorganisms, with halofilic, os- of sausage production. Hugas et al.
Statistical data analysis Table 5 Number of enterococci (log 10 CFU/g) during horse meat sausage matura- of yeasts and moulds in final prod- mofilic and acidofilic characteristics GPVOEUIBUUIFOVNCFSPGFO - Collected data were processed tion uct was depending on initial popu- )VULJOT 5IFTF BSF QSJNBS - terococci in fermented sausages can statistically by using program Statis- Days MBUJPO Q 8IFO DPNQBSJOH ily lactic acid bacteria as the most vary a lot, depending on the sort of UJDB 4UBU4PGU #BTJDTUBUJTUJ - Series the number of yeasts and moulds numerous/most active representa- sausages and the season of produc- Parameter 0. 14. 28. 36. cal data processing was followed by (Month) depending on season, it is noticed tives, then coagulase-negative cocci tion, and even emphasize the possi- checking normal distribution with X ± SD X ± SD X ± SD X ± SD that in the second phase of matu- (micrococci, staphylococci), and bility of differences in the number of Kolmogorov-Smirnov test (K-S test). April a ± a ± a ± 3.51 a ± ration the number of yeasts and yeasts and moulds (Huerta et al., enterococci in sausages of the same Enterococci One-way analysis of variance (one September a ± a ± ab ± ab ± moulds was statistically lower in sau- ,P[BŘJOTLJ FU BM $PDP - production batch. The differences (log CFU/g) way ANOVA) was used for determi- 10 sages produced in April, while their in the number of enterococci in our November a ± a ± b ± b ± MJO FU BM %VSJOH NBUVSBUJPO nation of significance of differences a,b within the same column, values marked with the same letter are statistically significantly dif- number was not statistically differ- we determined multiple increase of samples support the findings of during sausage maturing for every GFSFOU Q ent when comparing the sausages lactic acid bacteria population (from other authors which determined ei-
season, and also Tukey HSD test for produced in September and Novem- MPH CFU/g in the beginning to 8 ther decrease or stagnation of their
post-hoc analysis. 5BCMF Number of yeasts and moulds (log 10 CFU/g) during horse meat sausage CFS Q S. aureus was not deter- log CFU/g), that was expected and number during maturation (Urso et maturation mined during sausage maturation in correspondence with data from BM ;EPMFDFUBM 5IFSF - Results Days produced in April and November, professional literature regarding the sults of our investigation show that Series The results of microbiological anal- Parameter 0. 14. 28. 36. while during September there was a dynamics of their growth in ferment- horse meat fermented sausages are yses during sausage maturation are (Month) TNBMM OVNCFS SFHJTUFSFE MPH ed sausages from other sorts of meat microbiologically safe in the sense X ± SD X ± SD X ± SD X ± SD QSFTFOUFEJO5BCMFT5PUBMWJBCMF CFU/g), being below detection level 'POUBOB FU BM ,P[BŘJOTLJ FU of number of pathogenic bacteria. April a ± a ± ab ± ab ± count significantly increased till the Yeasts and MPH JO GVSUIFS NBUVSBUJPO 4VM - BM %SPTJOPTFUBM ;EPMFD That is confirmed by the results of moulds September a ± a ± a ± a ± th day of maturation in all series of phite - reducing clostridia were pres- FUBM "MBHJŗFUBM 1SP - other authors who studied micro- (log CFU/g) a a b b TBVTBHFT 5BCMF #BDUFSJBMDPVOUJO 10 November ± ± ± ± FOUUJMMUIF th day in the first series teolytic and lipolytic changes in raw biota of regular sausage production the sausages produced in Septem- a,b within the same column, values marked with the same letter are statistically signifi- "QSJM BOEPOEBZJOUIF4FQUFN - material are influenced, beside tis- %SPTJOPT FU BM ,P[BŘJOTLJ FU ber and November increased contin- DBOUMZEJõFSFOU Q ber series. The following LAB strains sue enzymes, by staphylococci, mi- BM PS TBVTBHFT JOPDVMBUFE uously till the end of maturing, while XFSFEFUFSNJOFE O GSPNIPSTF crococci, yeast and mould activity with pathogens such as L. mono- in the first series of sausages (April) ferences in LAB counts were found than in sausages produced in Sep- NFBUTBVTBHFTXJUI"1*$)-UFTU .FUBYPQPVMPT FU BM 'FSSFJSB cytogenes +PIOTPO FU BM a decreased number of bacteria for in relation to season during the tember and November. Population Lactobacillus plantarum O FUBM 5BCMFTIPXTBTUBCJMF ;EPMFDFUBM BC )PXFWFS UIF MPHXBTEFUFSNJOFEBGUFS th day XIPMFSJQFOJOHQFSJPE Q FY - of enterococci, despite relatively Weisella confusa O population of yeasts which did not results of investigation of Encinas of maturing. Statistically significant cept among the final products from high initial count, decreased to- Lactobacillus fermentum O change much during sausage matu- FUBM $PMBLFUBM BOE EJõFSFODFT 1 CFUXFFO TFSJFT April and September (Table 3). As wards the end of production process Lactobacillus pentosus O ration, and also a stabile number of other authors point out the possibil- can be noticed when considering TIPXOJOUBCMF UIFQPQVMBUJPOPG in sausages produced during April Lactococcus lactis subsp. lactis O DPBHVMBTF o OFHBUJWF DPDDJ 5BCMF ity of presence of L. monocytogenes the number of bacteria in relation to coagulase-negative staphylococci and November (for approximately 1 Lactobacillus delbrueckii subsp. XIJDIUFOEFEUPHSPXJOUIFTFD - in final products (sudžuk, chorizo). the season of production. was stabile during maturation in all MPH Q %VSJOH TBVTBHF NBUV - delbrueckii O Weisella viride- ond phase of maturation (except Determination of LAB fermentation
TFSJFT MPH CFU/g). Statistically ration from the second series (in scens O 5IFSFTVMUTPGJOWFT - in April). The composition and dy- profiles showed the domination of Lactic acid bacteria count in- observed, their final number signifi- September) the number of entero- tigation of inhibitory effect of isolate namics of the population of these L. plantarum which is often found DSFBTFEJOBMMTFSJFTUJMMUIF th day cantly decreased in series produced DPDDJJODSFBTFEUJMMUIF th day and towards L. monocytogenes showed micro-organisms are similar to the in fermented sausages (Drosinos et PG NBUVSBUJPO Q *O UIF mSTU in April and September, while in then slightly decreased towards the that all strains of L. plantarum sup- results of investigation of fermented BM ,P[BŘJOTLJFUBM CVU two series (April and September) November the number increased end of maturation, so that the num- press the growth in agar spot test. sausages of other authors (Ferreira the majority of authors state that the number of lactic acid bacteria Q 4JHOJmDBOU EJõFSFODFT BSF ber of enterococci stayed stabile, be- Inhibition was also determined with FU BM ;EPMFD FU BM "T the most numerous and adaptable decreased afterwards to the end of PCTFSWFE Q JO UIFJS OVNCFS ing actually increased in relation to action of other lactobacill strains, already mentioned, maybe the most lactobacilli in that substrate are L. maturation (1.5 and 1.8 log respec- in relation to season of production the beginning of maturation process like L. fermentum, L. pentosus and controversial group of micro-organ- sakei and L. curvatus )BNNFT tively), while in the third series (in according to days of maturation. The Q 5IFOVNCFSPGFOUFSPDPDDJ L. delbrueckii subsp. delbrueckii. On isms in fermented sausages repre- 3BOUTJPV FU BM )PXFWFS UIF November) the population was in final number of coagulase-negative in sausages produced in Septem- the other hand, inhibition was not sent enterococci, since they express results of procedures of determi- constant increase. Significant dif- cocci in April was significantly lower ber stayed statistically significantly recorded using W. confusa, Lc. lactis beneficial and non beneficial char- nation depend very much on the
452 .&40 Vol. XIII [2011] | studeni - proinac | broj 6 www.meso.hr .&40 453 Microbial characterization of horse meat dry sausage Enhancing the productive performances and broiler meat quality by phytogens ;/"/457&/04536ė/*%*0 methodology applied (Quere et al., 1853). We thank to Zvonko Šanjek, .POJUPSJOH UIF CBDUFSJBM QPQVMBUJPO Mikrobiologische Charakterisierung der Dauerwürste aus Pferdefleisch 7FSNFJSFOFUBM 4PUIF who enabled the pilot production of dynamics during fermentation of artisanal Zusammenfassung results gained by using biochemical sausages in his facility. Argentinean sausages. Int. J. Food Microbiol. Das Ziel dieser Arbeit war, mikrobiologische Änderungen in Dauerwürsten aus Pferdefleisch in Bezug auf die Reifephasen und Herstel- UFTU"1*$)-TIPVMECFDBSFGVMMZ lungssaison zu untersuchen, die Bakterien der Milchsäure zu determinieren und ihre inhibitorische (verhindernde) Leistungsfähigkeit explained because the test does not References Franz, C.M.A.P., M.E. Stiles, K.H. Schle- gegen Bakterie listeria monocytogenes zu überprüfen. Die Herstellungssaison hatte einen bedeutenden Einfluss auf die gesamte Bak- cover L. sakei profile, which is, as it Alagić, D., F. Čaklovica, M. Smajlović, K. ifer, W.H. Holzapfel &OUFSPDPDDJ JO terienzahl, Bakterienzahl der Milchsäure, Koagulation der negativen Kokken, Enterokokken und Hefe im Fertigprodukt (p<0,05). Die is stressed, the most important and Čaklovica, E. Članjak -BDUPnPSBBOE foods - a conundrum for food safety. Int. J. Bakterien der Milchsäure waren die zahlreichste Mikrobenpopulation in der Füllung, nebst bedeutender Zahl von Hefe und Koagulati- the most numerous lactobacillus in sensorial characteristics of experimentally Food Microbiol. 88, on der negativen Kokken. Die häufigst isolierte Bakterienart war lactobacillus plantarum (56 %), weisella confusa (26 %), lactobacillus meat fermentation. In that sense, it QSPEVDFE CPTOJBO TPVEKPVL .FTP Gasparik-Reichardt, J., SZ. Toth, L. Co- fermentum (6 %), lactobacillus pentosus (6 %), lactococcus lactis subsp. lactis (2 %), lactobacillus delbrueckii subsp. delbrueckii (2 %) und weisella viridescens (2 %). Die stärkste inhibitorische Wirkung gegen l. monocytogens in vitro zeigten die Isolaten von Lactobacil- could be assumed that also isolates colin, G. Comi, E.H. Drosinos, Ž. Cvrtila, len. Die erzielten Resultate können einer besseren Verständigung der Spezifität der fermentiereten Würste aus Pferdefleisch in Bezug L. fermentum belong to L. sakei/L. Barbosa, J., V. Ferreira, P. Teixeira L. Kozačinski, A. Smajlović, S. Saičić, B. auf andere Fleischsorten im Verfahren der Herstellungsstandardisation dienen. curvatus group, as commented by Antibiotic susceptibility of enterococci isolat- Borović 5FDIOPMPHJDBM QIZTJDP - Schlüsselwörter: Pferde, Dauerwürste, Bakterien der Milchsäure, Inhibition (Hemmung) 7FSNFJSFO FU BM #FTJEF L. ed from traditional fermented meat products. chemical and microbiological characteristics plantarum, other lactobacilli species 'PPE.JDSPCJPM of traditionally fermented sausages in Medi- were determined in a small percent- Cocolin, L., P. Dolci, K. Rantsiou, R. Urso, terranean and Central European countries. Situazione microbiologica delle salsicce di lunga durata fatte da carne di cavallo age, which corresponds to literature D. Cantoni, G. Comi #BDUFSJBMFDPMPHZ 5FIOPMPHJKBNFTB Somario EBUB 1BSFOUFFUBM (BTQBSJL of three traditional fermented sausages pro- Hammes, W.P. #BDUFSJBMTUBSUFSDVM - Questo lavoro voleva indagare i cambiamenti morfologici nelle salsicce di lunga durata fatte da carne di cavallo, a seconda delle fasi 3FJDIBSEUFUBM %SPTJOPTFUBM duced in the North of Italy as determined by tures in food production. Food Biotechnol. di maturazione e della stagione di produzione, ma voleva anche determinare i batteri dell’acido lattico ed esaminare la loro potenzia- 5IFSFTVMUTPGJOWFTUJHBUJPOPG NPMFDVMBSNFUIPET.FBU4DJ le inibitoria nei confronti del battero Listeria monocytogenes. La stagione di produzione ha fortemente influito sul numero totale di inhibitory action of isolates towards Colak, H., H. Hampikyan, B. Ulusoy, B.E. Huerta, R., R. Jordano, L.M. Medina, C. batteri, il numero di batteri dell’acido lattico e la coagulasi di cocchi negativi, gli enterococchi ed i lieviti nel prodotto finale (p<0,05). L. monocytogenes confirm the well- Bingol 1SFTFODF PG Listeria monocy- Lopez 1PQVMBUJPO EZOBNJDT PG UIF I batteri dell’acido lattico erano la più numerosa popolazione in ripieno, ma c’era presente anche un numero di lieviti e la coagulasi known inhibitory potential of lacto- togenes in Turkish style fermented sausage constitutive biota of French dry sausages in a di cocchi negativi. La più spesso isolata specie di batteri di acido lattico era il Lactobacillus plantarum (56 %), e poi la Weisella con- fusa (26 %), il Lactobacillus fermentum (6 %), il Lactobacillus pentosus (6 %), il Lactococcus lactis subsp. lactis (2 %), il Lactobacillus CBDJMMJ ;EPMFD FU BM D ;EPMFD TVDVL 'PPE$POUSPM pilot-scale ripening chamber. J. Food Prot delbrueckii subsp. delbrueckii (2 %) e la Weisella viridescens (2 %). Gli isolati di lattobacili hanno rivelato la più forte azione inibitoria FUBM 'VSUIFSDIBSBDUFSJ[BUJPO Drosinos, E.H., M. Mataragas, N. Xiraphi, verso il L. monocytogenes in vitro. I risultati ottenuti potrebbero essere utilizzati per una migliore comprensione del fatto che la fer- of the dominant L. plantarum should G. Moschonas, F. Gaitis, J. Metaxopoulos Hugas, M., M. Garriga, M.T. Aymerich mentazione di salsicce fatte da carne di cavallo è specifica per quanto riguarda gli altri tipi di carne, ma potrebbero anche essere utili be done in order to select most ap- $IBSBDUFSJTBUJPOPGUIFNJDSPCJBMnPSB 'VODUJPOBMJUZ PG FOUFSPDPDDJ JO NFBU nel processo stesso della standardizzazione di produzione. propriate strains for practical ap- from a traditional Greek fermented sausage. QSPEVDUT*OU+'PPE.JDSPCJPM Parole chiave: cavalli, salsicce di lunga durata, batteri dell’acido lattico, inibizione plications in food or animal models .FBU4DJ Hutkins, R.W. .FBU GFSNFOUBUJPO .BSDJOŘÈLFUBM Drosinos, E.H., M. Mataragas, J. Metaxo- In: Microbiology and technology of ferment- poulos .PEFMJOHPGHSPXUIBOECBD - ed foods. (Hutkins, R. W., ed.). Blackwell Pub- *NQBDUPGGFFEJOHPGnBYTFFEBOEQSP - Italian fermented sausage. Appl. Environ. Mi- growth in dry fermented sausages. Vet. Arhiv Conclusion teriocin production by Leuconostoc mesen- MJTIJOHQQ biotics on meat quality and lipid oxidation DSPCJPM During horse meat sausage mat- teroides &.FBU4DJ Incze, K. Dry fermented sausages . process in pork during storage. Slov. Vet. Res. Quere, F., A. Deschamps, M.C. Urdaci Zdolec, N., S. Lazić, L. Kozačinski, M. uration lactic acid bacteria were Drosinos, E.H., S. Paramithiotis, G. Ko- .FBU4DJ %/"QSPCFBOE1$3TQFDJmDSFBDUJPO Hadžiosmanović, I. Filipović D The determined as the most numer- lovos, I. Tsikouras, I. Metaxopoulos Jofré, A., T. Aymerich, M. Garriga Marcinčák, S., Jr. J. Buleca, P. Popelka, for Lactobacillus plantarum. J. Appl. Microbiol. inhibitory activity of lactic acid bacteria ous microbial population, as well Phenotypic and technological diversity of Improvement of the food safety of low acid D. Marcinčáková, L. Staruch, Z. László, P. isolated from fresh cow cheese. Mljekarstvo as a significant number of yeasts lactic acid bacteria and staphylococci iso- fermented sausages by enterocins A and B Mal’a *OnVFODFPGEJFUBSZMJOTFFEBOE Urso, R., K. Rantsiou, C. Cantoni, G. Comi, BOE DPBHVMBTFoOFHBUJWF DPDDJ 5IF lated from traditionally fermented sausages BOEIJHIQSFTTVSF'PPE$POUSPM probiotics on oxidative stability and sensory L. Cocolin 5FDIOPMPHJDBMDIBSBDUFSJ[B - Zdolec, N., M. Hadžiosmanović, L. season of production significantly in Southern Greece. Food Microbiol. 24, Johnson, J. L., M. P. Doyle, R.G. Cassens, properties of pork. Magyar Allatorvosok Lapja tion of a bacteriocin-producing Lactobacillus Kozačinski, Ž. Cvrtila, I. Filipović, M. influenced on the total number of o J.L. Sshoeni 'BUF PG Listeria monocy- sakei and its use in fermented sausages pro- Škrivanko, K. Leskovar .JDSPCJBM bacteria, the number of lactic acid Encinas, J.P., J.J. Sanz, M.L. Garcia-Lopez, togenes in tissues of experimentally infected Metaxopoulos, J., J. Samelis, M. Papadel- EVDUJPO*OU+'PPE.JDSPCJPM and physicochemical succession in fermented CBDUFSJB DPBHVMBTFoOFHBUJWFDPDDJ A. Otero #FIBWJPS PG Listeria spp. in cattle and in hard salami. Appl. Environ. Mi- li 5FDIOPMPHJDBM BOE NJDSPCJPMPHJDBM Vermeiren, L., F. Devlieghere, J. Debe- sausages produced with bacteriocinogenic enterococci and yeasts in final prod- naturally contaminated chorizo (Spanish fer- DSPCJPM evaluation of traditional processes as modi- vere &WBMVBUJPO PG NFBU MBDUJD BDJE culture of Lactobacillus sakei and semi-puri- VDU 1 5IF EPNJOBOU TUSBJO NFOUFE TBVTBHF *OU + 'PPE .JDSPCJPM Kozačinski, L., N. Zdolec, M. fied for the industrial manufacturing of dry bacteria as protective cultures for the bio- mFECBDUFSJPDJONFTFOUFSPDJO:.FBU4DJ in lactic acid bacteria group was L. Hadžiosmanović, Ž. Cvrtila, I. Filipović, T. fermented sausage in Greece. Ital. J. Food Sci. preservation of cooked meat products. Int. J. plantarum. Among isolated LAB, Feiner, G. 3BX GFSNFOUFE TBMBNJ Majić .JDSPCJBM nPSB PG UIF $SPBUJBO 1, 3 -18. 'PPE.JDSPCJPM Zdolec, N., L. Kozačinski, B. Njari, I. lactobacilli strains had the strongest In: Meat products handbook (Feiner, G., ed.). fermented sausage. Arch. Lebensmittelhyg. Parente, E., S. Grieco, M.A. Crudele Zdolec, N., M. Hadžiosmanović, L. Filipović, M. Hadžiosmanović, B. Mioković, anti-listerial effect in the laboratory Woodhead Publishing Limited. Cambridge. 1IFOPUZQJDEJWFSTJUZPGMBDUJDBDJECBD - Kozačinski, Ž. Cvrtila, I. Filipović, S. Ž. Kuzmanović, M. Mitak, D. Samac conditions. Ferreira, V., J. Barbosa, J. Silva, M. T. Fe- Kozačinski, L., E.H. Drosinos, F. Čaklovica, teria isolated from fermented sausages pro- Marcinčák, Ž. Kuzmanović, K. Hussein The antimicrobial effect of lactobacilli on licio, C. Mena, T. Hogg, P. Gibbs, P. Teixeira L. Cocolin, J. Gasparik-Reichardt, S. Ves- duced in Basilicata (Southern Italy). J. Appl. B 1SPUFDUJWFFõFDUPG Lactobacillus sakei some foodborne bacteria. Arch. Lebensmit- Acknowledgements $IBSBDUFSJTBUJPOPG alheiras, traditional kovic Investigation of microbial asso- .JDSPCJPM in fermented sausages. Arch. Lebensmittel- UFMIZH This research was conducted as sausages produced in the Nord of Portugal ciation of traditionally fermented sausages. Rantsiou, K., R. Urso, L. Iacumin, C. Can- IZH part of a project of the Ministry of with respect to their microbiological safety. 'PPE5FDIOPM#JPUFDIOPM toni, P. Cattaneo, G. Comi, L. Cocolin Zdolec, N., L. Kozačinski, M. Science, Education and Sport of the 'PPE$POUSPM Marcinčák, S., R. Nemcová, J. Sokol, P. Culture-dependent and -independent meth- Hadžiosmanović, Ž. Cvrtila, I. Filipović 3FDFJWFE+VMZ 3FQVCMJD PG $SPBUJB Fontana, C., C.P. Sandro, G. Vignolo Popelka, S. Gancarčiková, M. Švedová ods to investigate the microbial ecology of C *OIJCJUJPOPG Listeria monocytogenes "DDFQUFE4FQUFNCFS N
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