Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci

Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of pro-technological microorganisms. This study aimed to characterize these sausages from three different producers collected in green markets of North Macedonia. The analyses included physico-chemical (proximate composition, pH, a_w), morpho-textural (color and texture), and microbiological assessments (viable plate counts). Moreover, an isolation campaign was conducted to identify and characterize pro-technological microorganisms. Significant variability was observed in moisture content (ranging from 33.70 to 48.61 %), hardness, and color among samples from different producers. Samples from producer 2 showed the lowest pH (mean ∼4.90) and the highest loads of lactic acid bacteria (up to ∼9 log cfu g^-1). Coagulase-negative cocci ranged between 4.84 and 7.47 log cfu g^-1. No potential pathogenic bacteria were detected. A total of 30 isolates, primarily <i>Latilactobacillus sakei</i>, <i>Staphylococcus equorum</i>, and <i>Staphylococcus casei</i>, were identified. Isolates of L. <i>sakei</i> S7, S13, and S27 showed strong in-vitro acidification performance, together with the production of exopolysaccharides (EPS), and protease activity. <i>S. equorum</i> isolates S1 and S2 exhibited protease and lipase activities, while isolates <i>S. casei</i> S21 and S28 showed notable lipase and protease activities, along with the production of EPS. Additionally, all <i>S. equorum</i> isolates, except S2, showed nitrate reductase activity, one of the key features able to affect sausage color. These findings highlighted the pro-technological traits of these microbial isolates, suggesting their potential use as starter or adjunct cultures in the meat industry to enhance product quality and safety.