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Pregled bibliografske jedinice broj: 1110006

Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage


Zadravec, Manuela; Lešić, Tina; Perković, Irena; Jakopović, Željko; Vahčić, Nada; Jaki Tkalec, Vesna; Dujić, Tomislav; Pleadin, Jelka
Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage // Veterinarska stanica, 52 (2021), 2; 141-147 (međunarodna recenzija, članak, znanstveni)


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Naslov
Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage

Autori
Zadravec, Manuela ; Lešić, Tina ; Perković, Irena ; Jakopović, Željko ; Vahčić, Nada ; Jaki Tkalec, Vesna ; Dujić, Tomislav ; Pleadin, Jelka

Izvornik
Veterinarska stanica (0350-7149) 52 (2021), 2; 141-147

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
mycoflora ; surface moulds ; dry- fermented sausages ; casings ; refrigerated storage

Sažetak
During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-fermented sausages from Croatian family small holdings were examined, the casings peeled off and examined for mycobiota before and after six months of refrigerated storage in plastic bags, at +4 °C in darkness, at a low humidity and evaporation rate. For mycobiota identification, traditional (macroscopic and microscopic) and molecular (Polymerase Chain Reaction, PCR) methods were combined. At the beginning of the study (after sausage curing), the prevalent isolated species were from the genera Penicillium (74%), Aspergillus 14% and Mucor (12%). After the six month period, a different mould structure was observed, with the dominant isolation of Aspergillus genus (64%), followed by the genera Penicillium (34%) and Mucor (2%). In comparison with the literature data, it can be concluded that the casing mycoflora on dry-fermented sausages stored in the refrigerator changed in the same way as if they not been refrigerated, though the process of mycoflora change was slower with refrigeration.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2018-01-9017 - Mikotoksini u hrvatskim tradicionalnim mesnim proizvodima: molekularna identifikacija plijesni producenata i procjena izloženosti potrošača (TMPmouldRISK) (Pleadin, Jelka, HRZZ - 2018-01) ( POIROT)

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Zadravec, Manuela; Lešić, Tina; Perković, Irena; Jakopović, Željko; Vahčić, Nada; Jaki Tkalec, Vesna; Dujić, Tomislav; Pleadin, Jelka
Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage // Veterinarska stanica, 52 (2021), 2; 141-147 (međunarodna recenzija, članak, znanstveni)
Zadravec, M., Lešić, T., Perković, I., Jakopović, Ž., Vahčić, N., Jaki Tkalec, V., Dujić, T. & Pleadin, J. (2021) Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage. Veterinarska stanica, 52 (2), 141-147.
@article{article, year = {2021}, pages = {141-147}, keywords = {mycoflora, surface moulds, dry- fermented sausages, casings, refrigerated storage}, journal = {Veterinarska stanica}, volume = {52}, number = {2}, issn = {0350-7149}, title = {Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage}, keyword = {mycoflora, surface moulds, dry- fermented sausages, casings, refrigerated storage} }
@article{article, year = {2021}, pages = {141-147}, keywords = {mycoflora, surface moulds, dry- fermented sausages, casings, refrigerated storage}, journal = {Veterinarska stanica}, volume = {52}, number = {2}, issn = {0350-7149}, title = {Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage}, keyword = {mycoflora, surface moulds, dry- fermented sausages, casings, refrigerated storage} }

Časopis indeksira:


  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts





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