As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp. cremoris (LL8307) and Enterococcus durans (ED0207) originally isolated from artisanal Croatian hard type cheese to diversify the range of flavours of dry fermented sausages and to increase their microbiological safety. Both strains were chosen for their high or medium acidifying, proteolytic and/or lipolytic activity and bioprotective potential after step-by-step selection of wild isolates. Therefore, this study aims to evaluate the survival rate of selected starter cultures in wild boar meat sausages during the ripening period of 40 days at a local small-scale facility under artisanal conditions as well as their influence on sausage quality parameters.

中文翻译：

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作为肉类功能性发酵剂培养物的乳制品蛋白水解乳酸乳球菌和耐脂肠球菌。

由于发酵是干香肠和奶酪生产的一个组成部分，这导致了对乳酸乳球菌ssp 细菌培养物的评估。cremoris (LL8307) 和Enterococcus durans(ED0207) 最初是从手工克罗地亚硬奶酪中分离出来的，以使干发酵香肠的风味范围多样化并提高其微生物安全性。在逐步选择野生分离株后，选择这两种菌株是因为它们具有高或中等酸化、蛋白水解和/或脂解活性和生物保护潜力。因此，本研究旨在评估在手工条件下，在当地小型设施中，在 40 天的成熟期野猪肉香肠中所选发酵剂的存活率及其对香肠质量参数的影响。