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Article

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

by
Svetlana Bogdanović
1,
Slaviša Stanković
2,
Tanja Berić
2,
Igor Tomasevic
3,4,*,
Volker Heinz
4,
Nino Terjung
4 and
Ivica Dimkić
2,*
1
Agriculture and Food College of Applied Studies, Ćirila i Metodija 1, 18400 Prokuplje, Serbia
2
Faculty of Biology, University of Belgrade, Studentski trg 16, 11158 Belgrade, Serbia
3
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
4
DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
*
Authors to whom correspondence should be addressed.
Foods 2023, 12(3), 664; https://doi.org/10.3390/foods12030664
Submission received: 22 December 2022 / Revised: 23 January 2023 / Accepted: 29 January 2023 / Published: 3 February 2023
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
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Abstract

“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening.
Keywords: bacteriobiota; “Pirot ‘ironed’ sausage”; chemical analysis; colorimetric characteristics; textural parameters; metabarcoding analysis; traditional manufacturing bacteriobiota; “Pirot ‘ironed’ sausage”; chemical analysis; colorimetric characteristics; textural parameters; metabarcoding analysis; traditional manufacturing

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MDPI and ACS Style

Bogdanović, S.; Stanković, S.; Berić, T.; Tomasevic, I.; Heinz, V.; Terjung, N.; Dimkić, I. Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”. Foods 2023, 12, 664. https://doi.org/10.3390/foods12030664

AMA Style

Bogdanović S, Stanković S, Berić T, Tomasevic I, Heinz V, Terjung N, Dimkić I. Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”. Foods. 2023; 12(3):664. https://doi.org/10.3390/foods12030664

Chicago/Turabian Style

Bogdanović, Svetlana, Slaviša Stanković, Tanja Berić, Igor Tomasevic, Volker Heinz, Nino Terjung, and Ivica Dimkić. 2023. "Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”" Foods 12, no. 3: 664. https://doi.org/10.3390/foods12030664

APA Style

Bogdanović, S., Stanković, S., Berić, T., Tomasevic, I., Heinz, V., Terjung, N., & Dimkić, I. (2023). Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”. Foods, 12(3), 664. https://doi.org/10.3390/foods12030664

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