Diversity of Lactobacillus microflora in homemade raw sausages during the ripening

Stojanovski, Saso and Cilev, Goce and Trajanoska, Blagica and Stamatova-Yovcheva, K and Yovchev, D (2020) Diversity of Lactobacillus microflora in homemade raw sausages during the ripening. AGRICULTURAL SCIENCE AND TECHNOLOGY,, 12 (4). pp. 371-374. ISSN 1314-412X

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Abstract

The main purpose of our study is to prove the diversity of the Lactobacillus microflora in domestic raw sausages during ripening. Raw
sausages from pork meat (bacon from the neck, front pig shoulder, pork belly) with the addition of salt, red chili pepper and mint were prepared
for that purpose. They matured in a maturation chamber for 60 days. A total of 6 samples from different stages of natural ripening of raw
sausages were taken for testing. The raw sausage samples were diluted in saline solution, homogenized, serially diluted in the same solution
and plated on MRS agar; the plates were incubated at 42°C for 24 - 48 h. A total of 24 strains were isolated and identified as Lactobacillus
spp. based on their growth, gram-stain activity, catalase and oxidase. Their affiliation to this genus was confirmed by PCR with genus specific
primers, 16S ribosomal RNA. The results show different Lactobacillus species: Lactobacillus plantarum - 37%, Lactobacillus sakei - 28%,
Lactobacillus brevis - 20% and Lactobacillus curvatus 15%.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Veterinary science
Divisions:	Faculty of Veterinary Medicine
Depositing User:	Mr Aleksandar Lozanovski
Date Deposited:	09 Apr 2021 10:07
Last Modified:	09 Apr 2021 10:07
URI:	https://eprints.uklo.edu.mk/id/eprint/6231

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