The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)

Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovska Klobasa. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)(5)-PCR fingerprinting. Representatives of each group were identified by 165 rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L mesenteroides and L sakei in the total microflora