AUTOCHTHONE MICROBIOTA FROM DRY-CURED SHEEP HAM

Abstract

Dry-cured sheep ham is traditional products of the Western Balkans. It is produced by drying specially processed carcasses of whole sheep that are smoked in cold smoke and spontaneously fermented. The aim of this research was to investigate physicochemical properties and isolate lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) from the product. To this end, 9 samples of dry-cured sheep ham from three households were taken. Isolated LABs were identified as Lactobacillus curvatus, Lactobacillus sakei and Enterococcus faecium. CNS were identified as Staphylococcus xylosus, Staphylococcus saprophyticus, Staphylococcus equorum, Staphylococcus carnosus. LAB and CNS play a key role in defining the quality of the product.