… Since the products of horse meat in our country, produced in small households in the
traditional way, and the nal product depends on the presence and activity of natural micro
ora, the purpose of this study was to determine the microbial population and chemical
parameters in dry fermented sausages of horse meat, and isolate and characterize the
presence of autochthonous starter cultures and to investigate their ability to inhibit growth of
pathogenic bacteria. In the samples of horse meat sausages were detected bacteria Seratia …