Researchers from AGES and the University of Donja Gorica led by AGES biochemist Beatriz Daza Prieto discovered a new species of bacteria while analysing a traditionally produced Montenegrin dry sausage. In competition with research groups from Harvard University and the Broad Institute, they came out on top and were able to scientifically describe Enterococcus montenegrensis for the first time.

The discovery was based on a study that focused on characterising the bacterial population in traditionally produced Montenegrin sausage products. In artisanal cheese and meat products, enterococci, bacteria that are widespread in the environment, are considered essential for the specific flavour, texture and taste. The study aimed to collect genetic information as a basis for the selection of suitable bacterial strains for the future and more controlled production of traditional foods.

Enterococci produce a variety of antimicrobial substances that inhibit the growth of various food-borne pathogens and spoilage microorganisms. On the other hand, they can also become pathogens themselves, depending on the strain of enterococci. However, the newly discovered strain does not belong to this group; genome analyses did not reveal any known pathogenicity and/or virulence genes.

Scientific article in the International Journal of Systematic and Evolutionary Microbiology