摘要：Summary The aim of this study was to evaluate microbiological changes of traditionally produced horse meat sausages depending on maturing phases and season, to determine lactic acid bacteria and to research their inhibitory potential towards L. monocytogenes. Production season influenced significantly on total viable count, lactic acid bacteria, coagulase-negative cocci, enterococci and yeasts in final product (p<0.05). Lactic acid bacteria represented the most numerous microbial population, and significant number of yeasts and coagulase-negative cocci was also determined. Lactobacillus plantarum was determined as the dominant species of lactic acid bacteria population (56 %), while Weisella confusa (26 %), Lactobacillus fermentum (6 %), Lactobacillus pentosus (6 %), Lactococcus lactis subsp. lactis (2 %), Lactobacillus delbrueckii subsp. delbrueckii (2 %) and Weisella viridescens (2 %) were also isolated. Lactobacilli showed the strongest inhibitory effect towards L. monocytogenes in vitro. The results of this research may contribute to better understanding of specific issues of horse meat fermented sausages production compared to sausages produced from other sorts of meat and they can be used for sausage production standardization.
