The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage
Main Article Content
Keywords
fermented sausages, lactic acid bacteria, Petrovac sausage, 16S rDNA sequencing
Abstract
Petrovac sausage (Petrovská klobása) is a high-quality fermented dry sausage produced traditionally in the municipality of Bački Petrovac (Vojvodina, Serbia). The product is characterised by specific and recognised texture, aroma and colour, produced without additives or preservatives. Lactic acid bacteria (LAB) microbiota plays an important role in production of the sausage. The aim of the paper is to monitor the changes in LAB during the production of Petrovac sausage. Samples of sausages were prepared without and with the addition of starter culture Staphylococcus xylosus as well as combined starter culture Lactiplantibacillus plantarum and S. xylosus, and produced at two different temperature ranges. A total number of 495 strains were isolated from 33 samples of Petrovac sausage during 120 days of production process. Characterisation of the isolates was performed by phenotypic tests, while molecular identification of the representative strains was done by 16S ribosomal DNA sequencing. The total number of LAB was about 8 log (Colony Forming Unit (CFU))/g in all samples, while the number of staphylococci was about 4 log CFU/g. Molecular identification confirmed that all isolates belonged to the following species: Levilactobacillus brevis, Leuconostoc mesenteroides, Lactiplantibacillus plantarum and Pediococcus pentosaceus. Lactobacilli and Leuconostoc spp. dominate the total LAB strains, while P. pentosaceus was isolated at the lowest frequency.
References
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El Adab S., Essid I. and Hassouna M. 2014. Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage. African J Biotechnol. 13(43):4155–4164. 10.5897/AJB2014.13874
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Ikonic P., Jokanovic M., Petrovic Lj., Tasic T., Skaljac S., Sojic B., et al. 2016. Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása. Int J Food Prop. 19:1924–1937. 10.1080/10942912.2015.1089280
Ikonic P., Jokanovic M., Tasic T., Skaljac S., Sojic B., Tomovic V., et al. 2015. The effect of different ripening conditions on proteolysis and texture of dry-fermented sausage Petrovská klobása. Procedia Food Sci. 5:97–100. 10.1016/j.profoo.2015.09.026
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Jokanovic M., Ikonic P., Skaljac S., Tasic T., Tomovic V., Sojic B., et al 2017. Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method. Meat Technol. 58: 103–109.
Jokanovic M., Petrovic Lj., Ikonic P., Tomovic V., Dzinic N., Savatic S., et al 2010. Sensory properties of Petrovská klobása (dry-fermented sausage) ripened in traditional and industrial conditions. J Proc Energy Agricul. 14:153.
Kovacevic D., Mastanjevic K., Subaric D., Jerkovic I. and Marijanovic Z. 2010. Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian kulen). Meat 12:270–276.
Kozachinski L., Drosinos E., Chaklovica F., Cocolin L., Gasparik-Reichardt J. and Veskovic S. 2008. Investigation of microbial association of traditionally fermented sausages. Food Technol Biotechnol. 46:93–106.
Kumar P., Chatli M.K. and Verma A.K. 2017. Quality, functionality, and shelf life of fermented meat and meat products: a review. Crit Rev Food Sci., and Nutr. 57:2844–2856. 10.1080/10408398.2015.1074533
Laranjo M., Elias M. and Fraqueza M.J. 2017. The use of starter cultures in traditional meat products. J Food Quality 2017:1–18.10.1155/2017/9546026
Lee J.Y., Kim C.J. and Kunz B. 2006. Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages. Meat Sci. 72(3):437–445.10.1016/j.meatsci.2005.08.013
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Leroy F., Verluyten J. and De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol. 106(3):270–285. 10.1016/j.ijfoodmicro.2005.06.027
Lizaso G., Chasco J. and Beriain J. 1999. Microbiological and biochemical changes during ripening of salcichon, a Spanish dry cured sausage. Food Microbiol. 16:219–228. 10.1006/fmic.1998.0238
Martinovic A. and Veskovic-Moracanin S. 2006. Application of starter cultures in the meat industry. Meat Technol. 47(5–6):216–230.
Najjari A., Boumaiza M., Jaballah S., Boudabous A. and Ouzari H. 2020. Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages. Food Sci. Nutr. 8:4172–4184. 10.1002/fsn3.1711
Nieto-Lozano J.C., Reguera-Useros J.I., Peláez-Martínez M.D.C., Sacristán-Pérez-Minayo G., Gutiérrez-Fernández A.J. and Torre A.H.D. 2010. The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters. Food Control. 21:679–685. 10.1016/j.foodcont.2009.10.007
Nikolic M., Terzic-Vidojevic A., Jovcic B., Begovic J., Golic N. and Topisirovic L. 2008. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat’s milk cheese. Int J Food Microbiol. 122:162–170. 10.1016/j.ijfoodmicro.2007.11.075
Paik H.D. and Lee J.Y. 2014. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition. Meat Sci. 97:609–614. 10.1016/j.meatsci.2014.03.013
Papamanoli E., Tzanetakis N., Litopoulou-Tzanetaki E. and Kotzekidou P. 2003. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci. 65(2):859–867. 10.1016/S0309-1740(02)00292-9
Petrovic Lj., Dzinic N., Tomovic V., Ikonic P. and Tasic T. 2007. Code of practice – registered geographical indication Petrovská klobása. Decision No. 9652/06 G-03/06, Intellectual Property Office. Republic of Serbia.
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Apr 6, 2021
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Milićević, B., Tomović, V., Danilović, B., & Savić, D. (2021). The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage. Italian Journal of Food Science, 33(2), 24-34. https://doi.org/10.15586/ijfs.v33i2.1918
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How to Cite
Milićević, B., Tomović, V., Danilović, B., & Savić, D. (2021). The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage. Italian Journal of Food Science, 33(2), 24-34. https://doi.org/10.15586/ijfs.v33i2.1918