Savetovanje o biotehnologiji sa međunarodnim učešćem (Čačak: 26 ; 2021) (str. 441-446)

АУТОР(И): Monika Stojanova, Olga Najdenovska, Dragutin Đukić


Download Full Pdf   

DOI: 10.46793/SBT26.441S


The aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage period, as well as a good quality. At the same time, the use of nitrite salt is eliminated, which results in getting a safe product.


traditional sausages, starter cultures, microorganisms


Aymerich T., Martín B., Garriga M., Hugas, M. (2003).Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages, Applied and Environmental. Microbiology (69): 4583–4594.

Beuchat L.R., Montville T.J. (2001). Food microbiology: fundamentals and frontiers. 2nd ed. Washington (DC): American Society for Microbiology.

Chartier F.J.M., Couture M. (2004).Stability of the heme environment of the nitric oxide synthase from Staphylococcus aureus in the absence of pterin cofactor. Biophysical Journal (87): 1939–1950.

Fontana C., Cocconcelli S.P., Vignolo G. (2005).Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages.Int. J. Food Microbiol. (25): 131–42.

FreceЈ.,Pleadin Ј., MarkovК., Perši Н.,Dukić В.,Čvek D., Delaš F. (2010). Mikrobnapopulacija, kemijskisastav i mikotoksini u kobasicama s područjaVaraždinskežupanije.VeterinarnaStanica 41(3): 189-198.

Honikel K.O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science 78, 1–2: 68–76.

ISO 7218:2007, Microbiology of food and animal feeding stuffs – General requirements and guidance for microbiological examinations.

Janssens M., Myter N., De Vuyst L., Leroy F. (2012). Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus. Food Microbiol. 29: 167–177.

Kimiran Erdem A., Saglam D., Ozer D., Ozcelik E. (2014). Microbiological Quality of Minced Meat Samples Marketed in Istanbul. YYU VeterinerFakultesiDergisi, 25 (3): 67–70.

Nieminen T.T., Vihavainen E., Paloranta A., Lehto J., Paulin L., Auvinen P., Solismaa M., Björkroth K.J. (2011). Characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism. Int J Food Microb 144: 360-366.

Savić Z., Savić I. (2003).Functionality of sausage casing, Victus, Wiena, pp. 41-93.

Vidal–Carou R. Talon R. (2007). Diversity of microorganisms in environments and dry fermented sausages of French traditional small units. Meat Science 76:  112–122.

Zara М.,Ionescu А.,Vasile А.,AproduI., Manoliu I. (2007). How starter cultures affect the sensorial characteristic and the microbiota evolution of dry sausages. Scientific Study & Research, ISSN 1582-540X, Vol. VIII (4): 379-390.

Zdolec N., Hadžiosmanović M., Kozačinski L., Cvrtila Ž., Filipović I., Leskovar K., Vragović N., Budimir D. (2007). Fermentiranekobasiceproizvedene u domaćinstvu – mikrobiološkakakvoća.Meso, Vol. IX studeni – prosinac br. 6: 318-324.

Ђукић Д., Мандић Л. (2012). Технологија микробиолошких производа. ИП „Просвета“, Београд.

Ђукић Д., Мандић Л., Весковић С. (2015).Општа и индустријска микробиологија. Универзитет у Крагујевцу, Агрономски Факултет, Чачак.