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Pregled bibliografske jedinice broj: 485304

Dominant microflora of fermented horse meat susages


Markov, Ksenija; Frece, Jadranka; Čvek, Domagoj, Trontel, Antonija; Slavica, Anita; Kovačević, Dragan
Dominant microflora of fermented horse meat susages // Meat: The first Croatian meat Journal, XII (2010), 217-221 (podatak o recenziji nije dostupan, članak, znanstveni)


CROSBI ID: 485304 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Dominant microflora of fermented horse meat susages

Autori
Markov, Ksenija ; Frece, Jadranka ; Čvek, Domagoj, Trontel, Antonija ; Slavica, Anita ; Kovačević, Dragan

Izvornik
Meat: The first Croatian meat Journal (1332-0025) XII (2010); 217-221

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

Ključne riječi
sausage made of horse meat; the natural microflora; antimicrobial activity

Sažetak
Since the products of horse meat in our country, produced in small households in the traditional way, and the final product depends on the presence and activity of natural microflora, the purpose of this study was to determine the microbial population and chemical parameters in dry fermented sausages of horse meat, and isolate and characterize the presence of autochthonous starter cultures and to investigate their ability to inhibit growth of pathogenic bacteria. In the samples of horse meat sausages were detected bacteria Seratia odorifera from the family Enterobacteriaceae, Staphylococcus aureus, API Listeria test confirmed the bacteria L. grayi, bacteria of the genus Salmonella and Sulphite reducing clostridia not established, and detected yeast - Candida zeylanoides. The dominant microflora in the samples of sausages were lactic acid bacteria Lactococcus lactis ssp. lactis 5K1 in the number log10cfu 8.301 g-1. On the MRS medium (selective medium for lactic acid) Lactococcus lactis ssp. lactis 5K1 produced 13, 83gL-1 of lactic acid (HPLC) and acidify media at pH value of 4.16 and showed significant antimicrobial activity against pathogenic test microorganisms. In the paper were also observed chemical parameters: water content (41, 12%), fat (20, 93%), protein (27, 29%), sodium chloride (3, 78%), pH (4, 94) and nitrite content (0, 983 mgkg-1).

Izvorni jezik
Hrvatski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekti:
058-0581990-1997 - Primjena integriranih bioprocesa u proizvodnji mliječne kiseline (Novak, Srđan, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb


Citiraj ovu publikaciju

Markov, Ksenija; Frece, Jadranka; Čvek, Domagoj, Trontel, Antonija; Slavica, Anita; Kovačević, Dragan
Dominant microflora of fermented horse meat susages // Meat: The first Croatian meat Journal, XII (2010), 217-221 (podatak o recenziji nije dostupan, članak, znanstveni)
Markov, K., Frece, J., Čvek, Domagoj, Trontel, Antonija, Slavica, A. & Kovačević, D. (2010) Dominant microflora of fermented horse meat susages. Meat: The first Croatian meat Journal, XII, 217-221.
@article{article, year = {2010}, pages = {217-221}, keywords = {sausage made of horse meat, the natural microflora, antimicrobial activity}, journal = {Meat: The first Croatian meat Journal}, volume = {XII}, issn = {1332-0025}, title = {Dominant microflora of fermented horse meat susages}, keyword = {sausage made of horse meat, the natural microflora, antimicrobial activity} }
@article{article, year = {2010}, pages = {217-221}, keywords = {sausage made of horse meat, the natural microflora, antimicrobial activity}, journal = {Meat: The first Croatian meat Journal}, volume = {XII}, issn = {1332-0025}, title = {Dominant microflora of fermented horse meat susages}, keyword = {sausage made of horse meat, the natural microflora, antimicrobial activity} }

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  • CAB Abstracts





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