Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci
Giorgia Rampanti,
Daniela Nikolovska Nedelkoska,
Tatjana Kalevska,
Tanja Stojanovska,
Joanna Harasym,
Federica Cardinali,
Agnieszka Orkusz,
Vesna Milanović,
Cristiana Garofalo,
Alessio Bonifazi,
Lucia Aquilanti,
Andrea Osimani
Affiliations
Giorgia Rampanti
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
Daniela Nikolovska Nedelkoska
University “St. Kliment Ohridski” - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov 57, 1400, Veles, North Macedonia
Tatjana Kalevska
University “St. Kliment Ohridski” - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov 57, 1400, Veles, North Macedonia
Tanja Stojanovska
University “St. Kliment Ohridski” - Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov 57, 1400, Veles, North Macedonia
Joanna Harasym
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345, Wrocław, Poland
Federica Cardinali
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
Agnieszka Orkusz
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345, Wrocław, Poland
Vesna Milanović
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
Cristiana Garofalo
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
Alessio Bonifazi
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
Lucia Aquilanti
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
Andrea Osimani
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy; Corresponding author.
Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of pro-technological microorganisms. This study aimed to characterize these sausages from three different producers collected in green markets of North Macedonia. The analyses included physico-chemical (proximate composition, pH, aw), morpho-textural (color and texture), and microbiological assessments (viable plate counts). Moreover, an isolation campaign was conducted to identify and characterize pro-technological microorganisms. Significant variability was observed in moisture content (ranging from 33.70 to 48.61 %), hardness, and color among samples from different producers. Samples from producer 2 showed the lowest pH (mean ∼4.90) and the highest loads of lactic acid bacteria (up to ∼9 log cfu g−1). Coagulase-negative cocci ranged between 4.84 and 7.47 log cfu g−1. No potential pathogenic bacteria were detected. A total of 30 isolates, primarily Latilactobacillus sakei, Staphylococcus equorum, and Staphylococcus casei, were identified. Isolates of L. sakei S7, S13, and S27 showed strong in-vitro acidification performance, together with the production of exopolysaccharides (EPS), and protease activity. S. equorum isolates S1 and S2 exhibited protease and lipase activities, while isolates S. casei S21 and S28 showed notable lipase and protease activities, along with the production of EPS. Additionally, all S. equorum isolates, except S2, showed nitrate reductase activity, one of the key features able to affect sausage color. These findings highlighted the pro-technological traits of these microbial isolates, suggesting their potential use as starter or adjunct cultures in the meat industry to enhance product quality and safety.
