Investigation of Microbial Association of Traditionally Fermented Sausages
L. KOZA^INSKI et al.: Microflora in Traditionally Fermented Sausages, Food Technol. Biotechnol. 46 (1) 93–106 (2008) 93 ISSN 1330-9862 original scientific paper (FTB-1676) Investigation of Microbial Association of Traditionally Fermented Sausages Lidija Koza~inski1*, Eleftherios Drosinos2, Faruk ^aklovica3, Luca Cocolin4, Judith Gasparik-Reichardt5 and Slavica Veskovi}6 1University of Zagreb, Faculty of Veterinary Medicine, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Heinzelova 55, HR-10000 Zagreb, Croatia 2Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece 3University of Sarajevo, Veterinary Faculty, Zmaja od Bosne 90, BA-71000 Sarajevo, Bosnia and Herzegovina 4University of Udine, Dipartimento di Scienze degli Alimenti, via Marangoni 97, IT-33100 Udine, Italy 5Hungarian Meat Research Institute, Gubacsi út 6/b, HU-1097 Budapest, Hungary 6Institute of Meat Hygiene and Technology, Kacanskoga 13, RS-11000 Belgrade, Serbia Received: April 3, 2006 Accepted: March 19, 2007 Summary The investigation included fermented sausages produced in the countries of west and south-east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The sausages were produced in local meat industries in a traditional way without the use of starter cultures. Samples were collected from three production batches on day 0 and again after 2, 4, 7, 14 and 28 days. Microbiological analyses included the principal ingre- dients (meat, fat tissue), casings and additives (sugar, mixture of spices, salt), and the finished products. From all three production batches of fermented sausages from each in- dividual country, 150 strains of lactic acid bacteria and 150 strains of coagulase-negative cocci were isolated.
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