摘要：Since the products of horse meat in our country, produced in small households in the traditional way, and the nal product depends on the presence and activity of natural microora, the purpose of this study was to determine the microbial population and chemical parameters in dry fermented sausages of horse meat, and isolate and characterize the presence of autochthonous starter cultures and to investigate their ability to inhibit growth of pathogenic bacteria. In the samples of horse meat sausages were detected bacteria Seratia odorifera from the family Enterobacteriaceae, Staphylococcus aureus, API Listeria test conrmed the bacteria L. grayi, bacteria of the genus Salmonella and Sulphite reducing clostridia not established, and detected yeast - Candida zeylanoides. The dominant microora in the samples of sausages were lactic acid bacteria Lactococcus lactis ssp. lactis 5K1 in the number log10cfu 8.301 g-1. On the MRS medium (selective medium for lactic acid) Lactococcus lactis ssp. lactis 5K1 produced 13,83gL-1 of lactic acid (HPLC) and acidify media at pH value of 4.16 and showed significant antimicrobial activity against pathogenic test microorganisms. In the paper were also observed chemical parameters: water content (41,12%), fat (20,93%), protein (27,29%), sodium chloride (3,78%), pH (4,94) and nitrite content (0,983 mgkg-1).
关键词：sausage made of horse meat; the natural microflora; antimicrobial activity
