Karakterizacija koagulaza negativnih stafilokoka izolovanih iz suvog mesa ovčijeg trupa-Sjenička ovčija stelja

mentation process of sheep prosciutto is not controlled, therefore in this case,the isolated strains that make up the microbiota are wild (occur in nature).Coagulase-negative staphylococci (CNS) have an important role in defining thecharacteristics of this product. The aim of our work was: to isolate coagulase-negative staphylococci from sheep prosciutto, as well as characterisation of theisolated staphylococci (CNS) to precisely define and determine the dominating strainof coagulase-negative staphylococci in sheep prosciutto and how it affects the qualityof the product.Materials for this research consisted of 9 samples taken from three households inSjenica during two production years (2014 and 2015 yr.). Phenotyping of the isolateswas performed by Gram staining and catalase test, and then the isolates weresubjected to the coagulase test. In order to identify the isolates the following testswere performed: The ability of bacterial colonies to induce hemolysis on blood agar,mannitol fermentation, growth at different temperatures (150C and 450C), toleranceto novobiocin, lipolytic activity, proteolytic activity and synthesis of EPS(Exopolysaccharides).Based on the results, a preliminary identification of 71 isolates of coagulase-negative staphylococci from Sjenica sheep prosciutto asStaphylococcus epidermidis,Staphylococcus saprophyticus,Staphylococcus xylosusandStaphylococcus carnosuswas madePublishe