MICROBIOTA OF THE FERMENTED SAUSAGES: INFLUENCE TO PRODUCT QUALITY AND SAFETY

D. Savic, L. Kozachinski, B. Danilovic, V. Dobranic, N. Zdolec, B. Milicevic

Abstract: Nowadays a great variety of traditional dry fermented sausages is present on the market. Differences in their sensorial characteristics depend on their composition, as well as complex biochemical reactions which occur during the fermentation process. The production of fermented sausages is greatly influenced by the changes in the composition of microbiota. It is generally agreed that microbiota of the fermented sausages is mainly constituted of lactic acid bacteria and coagulase-negative staphylococci. Fermentation of different sausages can, also, involve other microorganisms as yeasts and moulds. Development of different microbial groups or even specific species can significantly affect the characteristics of the final product. The influence
of the microbiota can, also, be seen in the contribution to the product safety especially by the synthesis of lactic acid and bacteriocins. On the other hand, the use of these species can have potential hazards related to biogenic amines and enterotoxin production, as well as antibiotic resistance. The review deals with the composition of microbiota of different traditional fermented sausages and the impact of microbiota to product safety and potential hazards.

Keywords: coagulase-negative staphylococci; fermented sausages; lactic acid bacteria; quality; safety

Date published: 2017-10-11