engleski

Safety of traditional fermented sausages: research on protective cultures and bacteriocins.

The main aim of this project was the development of protective cultures or agents (bacteriocins), having the ability of improving the safety and maintaining or even improving the traditional ‘ sensory type’ of selected traditional fermented sausages of Greece, Serbia-Montenegro, Croatia, Bosnia-Herzegovina, Hungary and Italy. To achieve this, the experimental scheme included: a. isolation and identification (both by biochemical conventional methods and by genetic identification) of the predominant ‘ wild’ strains of the traditional fermented sausages, b. selection of strains according to their safety, sensory and technological properties, c. validation with experimental and industrial trials of the selected strains as well as of the selected bacteriocins, as possible protective compounds.

fermented sausage; bacteriocins; protective cultures

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