Microbial Dynamics and Quality Evolution in the Spontaneous Fermentation of the Traditional Meat Product Sjenica Sheep Stelja

The Sjenica sheep stelja is a characteristic, traditional dry-cured meat product from Serbia with unique and recognizable sensory attributes. The methodology involved examining physicochemical measurements, followed by sensory evaluation and microbiological analyses, over a 120-day ripening period across three years and three different villages, as well as the correlation between chemical characteristics and the number of specific groups of bacteria. Results showed consistent quality parameters across producers and production periods, with notable variation in fat, protein, and ash content. Sensory evaluation confirmed that the product met the quality standards outlined in the Elaborate for the Protection of Geographical Indication, with minor differences in color, aroma, chewiness, and taste among samples. The microbiological analysis demonstrated the dynamic nature of microbial communities throughout maturation, including changes in the counts of aerobic mesophilic bacteria, Enterobacteriaceae, Pseudomonadaceae, lactic acid bacteria, and molds. Penicillium species, particularly P. nalgiovense and P. solitum, were consistently identified, while other fungal genera exhibited varying distribution patterns. The correlation analysis highlights the complex influence of chemical parameters on microbial dynamics throughout the aging process. These findings emphasize the influence of traditional production methods, regional variations, and chemical composition on the sensory quality and microbial safety of Sjenica Sheep Stelja, providing valuable insights for future research and quality control.