FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Evaluation of quantitative and qualitative composition of microflora of raw ripened meats with modern diagnostic methods


The objective of the study was to identify the acidifying and denitrifying microflora of raw ripened meats in the Podlasie region. On the basis of morphological differences of the colonies, representative strains were isolated and  identified using selective-differentiating media and microbiological tests including MALDI TOF MS Biotyper and  Vitek® 2 systems. The most strongly represented group were Grampositive cocci, which constituted 88.5 % of all  the identified bacteria. The percent amount of individual types in this group was as follows: 56,3 % –  Staphylococcus sp., 26 % – Enterococcus sp., 3,1 % – Weisella sp., 14,6 % – other. In the pool of the staphylococci  marked, the individual species amounted to, respectively: 18,7 % – S. equorum, 11,5 % – S. saprophyticus, 16,7 % –S. xylosus, 6,2 % – S. warneri, 1,1 % – S. vitulinus, 1,1 % – S. gallinarum and 1 % – S. simulans and S. hominis  ssp. novobiosepticus. Two species were identified within the genus Enterococcus: E. faecium (22.9 %) and E.  faecalis (3.1 %). Almost 98 % of the tested strains did not show pathogenicity – there were found no haemolytic  abilities, no presence of CF factor, and no bacterial cytochrome oxidase. Staphylococcus spp. strains were sensitive  to polymyxin B (100 %) and bacitracin (> 60 %). The strains of Enterococcus sp. identified by a Vitek® 2 system showed resistance to all the suggested antibiotics. The marked bacteria were a physiological microflora in  humans and animals; raw materials for the production of sausages were obtained from them or they were  associated with the breeding environment.


raw ripened meats, microflora, identification, resistance to antibiotics