Istraživanje mikrobnih asocijacija u tradicionalnim fermentiranim kobasicama

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 ingredients (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 individual country, 150 strains of lactic acid bacteria and 150 strains of coagulase-negative cocci were isolated. Biochemical characteristics of the isolated microorganisms were determined by API system (bioMérieux), i.e. by API 50 CHL and API® Staph. Identification of all strains was made using the computer program APILAB Plus. From the hygienic standpoint, it is highly important that Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus were not found in the finished product. During all stages of investigation, lactobacilli and staphylococci prevailed.Predmet su ispitivanja bile fermentirane kobasice proizvedene u zemljama zapadne i jugoistočne Europe, tj. u Grčkoj, Bosni i Hercegovini, Hrvatskoj, Mađarskoj, Italiji i Srbiji. Kobasice su proizvedene u lokalnim mesnim industrijama, na tradicionalan način bez upotrebe starter-kultura. Uzorci su sakupljani iz tri proizvodne serije, i to nultog dana te nakon 2, 4, 7, 14 i 28 dana. Mikrobiološki su analizirane sirovine (meso i masno tkivo), ovici i aditivi (šećer, mješavina začina i sol), te gotovi proizvodi. Iz sve tri proizvodne serije fermentiranih kobasica iz svake od zemalja izolirano je 150 sojeva bakterija mliječne kiseline i 150 sojeva koagulaza-negativnih koka. Biokemijske karakteristike izoliranih mikroorganizama određivane su pomoću API-sustava (bioMérieux), odnosno API 50 CHL i API® Staph. Identifikacija svih sojeva provedena je pomoću računalnog programa APILAB Plus. Sa gledišta higijenske ispravnosti gotovih proizvoda značajno je da nisu pronađene bakterije Listeria monocytogenes, Salmonella spp. i Staphylococcus aureus. U svim fazama ispitivanja prevladavali su laktobacili i stafilokoki