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Pregled bibliografske jedinice broj: 501399

Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen"


Babić, Ivona; Markov, Ksenija; Kovačević, Dragan; Trontel, Antonija; Slavica, Anita; Đugum, Jelena; Čvek, Domagoj; Svetec, Ivan Krešimir; Posavec, Sanja; Frece, Jadranka
Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen" // Meat science, 88 (2011), 3; 517-524 doi:10.1016/j.meatsci.2011.02.003 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 501399 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen"

Autori
Babić, Ivona ; Markov, Ksenija ; Kovačević, Dragan ; Trontel, Antonija ; Slavica, Anita ; Đugum, Jelena ; Čvek, Domagoj ; Svetec, Ivan Krešimir ; Posavec, Sanja ; Frece, Jadranka

Izvornik
Meat science (0309-1740) 88 (2011), 3; 517-524

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

Ključne riječi
Lactic acid bacteria; staphylococci; technological characterization; starter cultures; traditional fermented sausages

Sažetak
The microbial population of a traditional Croatian fermented sausage "Slavonski kulen" was isolated, identified and subjected to technological and functional characterization in order to select potential autochthonous functional starter cultures. Dominant microflora were lactic acid bacteria (LAB), followed by staphylococci. Identification of isolated lactobacilli showed domination of Leuconostoc mesenteroides and Lactobacillus acidophilus while Staphylococcus xylosus and Staphylococcus warneri outnumbered the staphylococcal microbiota. Most of the isolated LAB and Staphylococcus species displayed good growth capability in the presence of 5 % of NaCl and at 12, 18 and 22 ºC. All LAB and most of the staphylococci posses proteolytic activity and only Staphylococcus xylosus had lipolytic activity. All lactobacilli and staphylococci isolates produced significant concentration of lactic acid (as determined by HPLC) and showed antimicrobial activity against pathogenic test microorganisms. Dominant LAB and Staphylococcus species displayed growth in the presence of 1 % of bile. Most of the staphylococci and all of lactobacilli showed sensitivity to all antibiotics tested.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekti:
058-0580477-2258 - Palindromi u genomima i mehanizmi zamjene gena u kvasca (Krešimir Svetec, Ivan, MZOS ) ( POIROT)
058-0581990-1997 - Primjena integriranih bioprocesa u proizvodnji mliječne kiseline (Novak, Srđan, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Babić, Ivona; Markov, Ksenija; Kovačević, Dragan; Trontel, Antonija; Slavica, Anita; Đugum, Jelena; Čvek, Domagoj; Svetec, Ivan Krešimir; Posavec, Sanja; Frece, Jadranka
Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen" // Meat science, 88 (2011), 3; 517-524 doi:10.1016/j.meatsci.2011.02.003 (međunarodna recenzija, članak, znanstveni)
Babić, I., Markov, K., Kovačević, D., Trontel, A., Slavica, A., Đugum, J., Čvek, D., Svetec, I., Posavec, S. & Frece, J. (2011) Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen". Meat science, 88 (3), 517-524 doi:10.1016/j.meatsci.2011.02.003.
@article{article, year = {2011}, pages = {517-524}, DOI = {10.1016/j.meatsci.2011.02.003}, keywords = {Lactic acid bacteria, staphylococci, technological characterization, starter cultures, traditional fermented sausages}, journal = {Meat science}, doi = {10.1016/j.meatsci.2011.02.003}, volume = {88}, number = {3}, issn = {0309-1740}, title = {Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen"}, keyword = {Lactic acid bacteria, staphylococci, technological characterization, starter cultures, traditional fermented sausages} }
@article{article, year = {2011}, pages = {517-524}, DOI = {10.1016/j.meatsci.2011.02.003}, keywords = {Lactic acid bacteria, staphylococci, technological characterization, starter cultures, traditional fermented sausages}, journal = {Meat science}, doi = {10.1016/j.meatsci.2011.02.003}, volume = {88}, number = {3}, issn = {0309-1740}, title = {Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen"}, keyword = {Lactic acid bacteria, staphylococci, technological characterization, starter cultures, traditional fermented sausages} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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