Microbiological quality of horse meat sausage

Budući da se proizvodi od konjskog mesa, u našoj zemlji, proizvode u malim domaćinstvima na tradicionalan način, a konačan proizvod ovisi o prisutnosti i aktivnosti prirodne mikroflore, svrha ovog rada bila je odrediti mikrobnu populaciju u fermentiranim kobasicama od konjskog mesa, te izolirati i karakterizirati prisutne autohtone starter kulture i istražiti njihovu sposobnost inhibicije rasta patogenih bakterija. U uzorku kobasice od konjskog mesa bakterije iz roda Salmonella i sulfitoreducirajuće klostridije nisu utvrđene, a biokemijskim API testovima dokazane su bakterija Serratia odorifera iz obitelji Enterobacteriaceae, Staphylococcus aureus i Listeria grayi. Dominantna mikroflora u uzorku kobasice bio je izolat bakterija mliječne kiseline Lactococcus lactis ssp. lactis 5K1 u broju 8.301 log10cfu g-1, a dokazan je i kvasac Candida zeylanoides.Since the products of horse meat in our country, produced in small households in the traditional way, and the final product depends on the presence and activity of natural microflora, the purpose of this study was to determine the microbial population in dry fermented sausages of horse meat, and isolate and characterize the presence of autochthonous starter cultures and to investigate their ability to inhibit growth of pathogenic bacteria. In the samples of horse meat sausages were detected bacteria Serratia odorifera from the family Enterobacteriaceae, Staphylococcus aureus, API Listeria test confirmed the bacteria L. grayi, bacteria of the genus Salmonella and Sulphite reducing clostridia not established. The dominant microflora in the samples of sausages were lactic acid bacteria Lactococcus lactis ssp. lactis 5K1 in the number log10cfu 8.301 g-1 and yeast - Candida zeylanoides were also detected