Effect of water activity on the radial growth of fungi isolated from dry-cured sheep ham, in vitro (Serbia)

• Main Authors: Žugić-Petrović Tanja D., Stanisavljević Dragana M., Ilić Predrag D., Mladenović Katarina G., Muruzović Mirjana Ž., Kocić-Tanackov Sunčica D., Čomić Ljiljana R.
• Format: Article
• Language: English
• Published: Matica srpska 2018-01-01
• Series: Zbornik Matice Srpske za Prirodne Nauke
• Subjects: sheep ham; fungi; water activity; growth
• Online Access: http://www.doiserbia.nb.rs/img/doi/0352-4906/2018/0352-49061834065Z.pdf

In the Western Balkans, traditional dry-cured sheep ham called Pastrma or Stelja is produced. Dry-cured sheep ham from Sjenica is produced in a very complex manner, and a prerequisite for its production is the sanitary safety of raw materials in accordance with veterinary and sanitary regulations. Isolation and preliminary identification of fungi from sheep ham were carried out in this study, as well as in vitro testing of the effects of water activity (aw) on the growth of isolated fungi. Fungi were isolated from 9 samples of dry-cured sheep meat taken from three households in the area of Sjenica in two productive years (2015 and 2016). Species of genus Penicillium were isolated as dominant in all the investigated samples. Water activity was tested on MY50GF agar from the series of malt extract yeast extract glucose fructose agar. Water activity was set to values of 0.87, 0.89, and 0.97. The results of the research showed that the growth of fungal colonies is under the direct influence of water activity. Fungi grew fastest at water activity of 0.97, and the highest growth of all tested species was recorded after 3 (A. niger), 7 (P. patulum), and 10 days (A. nidulans).