Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1150592

Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures


Mrkonjic Fuka, Mirna; Tanuwidjaja, Irina; Zgomba Maksimovic, Ana; Zunabovic-Pichler, Marija; Kublik, Susanne; Hulak, Natasa; Domig, Konrad J.; Schloter, Michael
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

Poveznice na cjeloviti tekst rada:

doi

Citiraj ovu publikaciju:

Mrkonjic Fuka, Mirna; Tanuwidjaja, Irina; Zgomba Maksimovic, Ana; Zunabovic-Pichler, Marija; Kublik, Susanne; Hulak, Natasa; Domig, Konrad J.; Schloter, Michael
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)
Mrkonjic Fuka, M., Tanuwidjaja, I., Zgomba Maksimovic, A., Zunabovic-Pichler, M., Kublik, S., Hulak, N., Domig, K. & Schloter, M. (2020) Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures. LWT-Food Science and Technology, 118, 108782, 8 doi:10.1016/j.lwt.2019.108782.
@article{article, author = {Mrkonjic Fuka, Mirna and Tanuwidjaja, Irina and Zgomba Maksimovic, Ana and Zunabovic-Pichler, Marija and Kublik, Susanne and Hulak, Natasa and Domig, Konrad J. and Schloter, Michael}, year = {2020}, pages = {8}, DOI = {10.1016/j.lwt.2019.108782}, chapter = {108782}, keywords = {Spontaneously fermented game meat sausages, High-throughput illumina sequencing, Bacterial diversity, Lactobacillus spp., Starter cultures}, journal = {LWT-Food Science and Technology}, doi = {10.1016/j.lwt.2019.108782}, volume = {118}, issn = {0023-6438}, title = {Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures}, keyword = {Spontaneously fermented game meat sausages, High-throughput illumina sequencing, Bacterial diversity, Lactobacillus spp., Starter cultures}, chapternumber = {108782} }
@article{article, author = {Mrkonjic Fuka, Mirna and Tanuwidjaja, Irina and Zgomba Maksimovic, Ana and Zunabovic-Pichler, Marija and Kublik, Susanne and Hulak, Natasa and Domig, Konrad J. and Schloter, Michael}, year = {2020}, pages = {8}, DOI = {10.1016/j.lwt.2019.108782}, chapter = {108782}, keywords = {Spontaneously fermented game meat sausages, High-throughput illumina sequencing, Bacterial diversity, Lactobacillus spp., Starter cultures}, journal = {LWT-Food Science and Technology}, doi = {10.1016/j.lwt.2019.108782}, volume = {118}, issn = {0023-6438}, title = {Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures}, keyword = {Spontaneously fermented game meat sausages, High-throughput illumina sequencing, Bacterial diversity, Lactobacillus spp., Starter cultures}, chapternumber = {108782} }

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


Citati:





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font