Microbial characterisation of horse meat dry sausage

Cilj ovog rada bio je istražiti mikrobioloske promjene u trajnim kobasicama od konjskog mesa prema fazama zrenja i sezoni proizvodnje, determinirati bakterije mlijecne kiseline i ispitati njihov inhibicijski potencijal prema bakteriji Listeria monocytogenes. Sezona proizvodnje znacajno je utjecala naukupni broj bakterija, broj bakterija mlijecne kiseline, koagulaza negativnih koka, enterokoka i kvasaca u gotovom proizvodu (p<0, 05). Bakterije mlijecne kiseline bile su najbrojnija mikrobna populacija u nadjevu, uz znacajan broj kvasaca i koagulaza negativnih koka. Najcesce izolirana vrsta bakterija mlijecne kiseline bila je Lactobacillus plantarum (56 %), a potom Weisella confusa (26 %), Lactobacillus fermentum (6 %), Lactobacillus pentosus (6 %), Lactococcus lactis subsp. lactis (2 %), Lactobacillus delbrueckii subsp. delbrueckii (2 %) i Weisella viridescens (2 %). Najsnažnije inhibicijsko djelovanje prema L. monocytogenes in vitro pokazali su izolati laktobacila. Dobiveni rezultati mogu poslužiti boljem razumijevanju specificnosti fermentacije kobasica od konjskog mesa u odnosu na druge vrste mesa te poslužiti u postupku standardizacije proizvodnje.

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