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