Pregled bibliografske jedinice broj: 1150592
Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures
Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures // LWT-Food Science and Technology, 118 (2020), 108782, 8 doi:10.1016/j.lwt.2019.108782 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1150592 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Bacterial diversity of naturally fermented game meat
sausages: Sources of new starter cultures
Autori
Mrkonjic Fuka, Mirna ; Tanuwidjaja, Irina ; Zgomba Maksimovic, Ana ; Zunabovic-Pichler, Marija ; Kublik, Susanne ; Hulak, Natasa ; Domig, Konrad J. ; Schloter, Michael
Izvornik
LWT-Food Science and Technology (0023-6438) 118
(2020);
108782, 8
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Spontaneously fermented game meat sausages, High-throughput illumina sequencing, Bacterial diversity, Lactobacillus spp., Starter cultures
Sažetak
Bacterial communities associated with the ripening process in artisanal wild boar and deer meat sausages were investigated by molecular barcoding using the 16S rRNA gene as a marker. A core microbiota shared by 83.54% of the samples indicated remarkable level of Lactobacillus sakei and Lactobacillus curvatus, accounting for 20.55% in initial and 70.48% in final products as well as spoilage-associated bacteria including Stenotrophomonas, Bacillus, Pseudomonas, Carnobacterium and Brochothrix, with an average abundance 44.15% at the beginning and 13.98% at the end of the production. Of selected LAB isolates (n = 555), 43.83% were not suitable for food application due to the antibiotic resistance or the presence of the tdc gene. Most of the strains designated as safe were able to grow at 25 °C even in the presence of 3.0 and 6.0% of NaCl or pH 4.5, but exposure to the same stressors resulted in growth reduction at 12 °C. Acidification and antimicrobial activity were found in 65.62% and 37.50% of strains, respectively. Most of the strains showed lipolytic and proteolytic activity, but only 9.37% were able to degrade sarcoplasmic proteins. These results give important information for the development of new starter formulation for the production of high quality game meat sausages.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Projekti:
UIP-2013-11-6640 - Očuvanje mikrobne raznolikosti povezane s proizvodnjom tradicionalnih hrvatskih kobasica od mesa divljači: biotehnološka i sigurnosna karakterizacija (miCROgame) (Mrkonjić Fuka, Mirna, HRZZ - 2013-11) ( CroRIS)
Ustanove:
Agronomski fakultet, Zagreb
Citiraj ovu publikaciju:
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