摘要：The purpose of this study was to determine microbial population of “Slavonian kulen” produced in the traditional way, in rural house- holds, because it is a risk group of food which can be a source of various causes of disease. Furthermore, as a part of the indigenous microbial population and potential starter cultures that are responsible for a certain avor and texture of traditional meat products, except for lactic acid bacteria, bacteria of the genus Staphylococcus were isolated. In analyzed samples of “Slavonian kulen”, neither sample showed evidence of pathogen bacteria. Among isolates of the genus Staphylococcus, a typical representative of starter cul- tures for meat, there prevailed: S. xylosus (5.56 log10CFU/g), S warneri (5.36 log10CFU/g), S. lentus (3.30 log10CFU/g) and S. auricula- ris (3.30 log10CFU/g). All staphylococcal isolates, except for the isolates of S. auricularis SK4, showed signicant antimicrobial activity to the test pathogenic microorganisms through the production of high concentrations of lactic acid, and showed one of the impor- tant properties of potential starter cultures. Furthermore, the isolate S. xylosus SK1 has also shown adhesion properties on epithelial cells of mice intestine and thus satised one of the selection criteria for the selection of probiotic strains. The strongest inhibitory eect on the growth of pathogenic isolates was showed by S. xylosus SK1 and S. warneri SK2, whereas S. auricularis SK4 follows the growth curve of the selected test organisms.
关键词：antimicrobial activity; staphylococci; starter cultures for meat; adhesion
