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izvor podataka: crosbi

Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen" (CROSBI ID 169315)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

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

Podaci o odgovornosti

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

engleski

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

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.

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

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Podaci o izdanju

88 (3)

2011.

517-524

objavljeno

0309-1740

10.1016/j.meatsci.2011.02.003

Povezanost rada

Biotehnologija

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