摘要：In this paper changes in microflora occurring during ripening of horsemeat sausages were monitored. Three sausages were sampled on day 0, and again on days 14, 28 and 42 of ripening. During fermentation, in the sausage microflora prevailed lactic acid bacteria (6-8 log10 cfu g-1), but there were also micrococci (2-3 log10 cfu g-1), and yeasts and fungi (3-4 log10 cfu g-1). Significant drop in pH value was recorded during the first 14 days of fermentation (5.82 on day 0, and 5.02 on day 14). That, and other possible antimicrobial mechanisms of LAB, led to the expected reduction of microorganism counts or elimination of enterobacteria, E. coli, pathogenic staphylococci and sulphite-reducing clostridia.
