Diversity of Lactobacillus microflora in homemade raw sausages during the ripening

S. Stojanovski1*, G. Cilev2, B. Trajanoska3, K. Stamatova-Yovcheva4, D. Yovchev4

1Department of Microbiology, Faculty of Veterinary Medicine, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia
2Department of Food Quality and Safety, Faculty of Veterinary Medicine, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia
3Veterinary clinic “Makseraja”, 7500 Prilep, North Macedonia
4Department of Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria

(Manuscript received 14 September 2020; accepted for publication 23 November 2020)

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%.