Pregled bibliografske jedinice broj: 255934
Possible use of bacteriocins and starter cultures in upgrading of quality and safety of traditionally fermented sausages
Possible use of bacteriocins and starter cultures in upgrading of quality and safety of traditionally fermented sausages // Tehnologija mesa, 46 (2005), 3-4; 194-211 (podatak o recenziji nije dostupan, članak, znanstveni)
CROSBI ID: 255934 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Possible use of bacteriocins and starter cultures in upgrading of quality and safety of traditionally fermented sausages
Autori
Hadžiosmanović, Mirza ; Gasparik Reichardt, Judith ; Smajlović, Muhamed ; Vesković-Moračanin, Slavica ; Zdolec, Nevijo
Izvornik
Tehnologija mesa (0494-9846) 46
(2005), 3-4;
194-211
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Lactobacillus sakei; leucocin; sakacin; safety; quality
Sažetak
ABSTRACT Protective cultures of Lactobacillus sakei I151, I154, I155, as well as bacteriocins produced by Lactobacillus sakei I154 (sakacin) and Leuconostoc mesenteroides E131 (leucocin), were implemented in the production of traditional Bosnian, Hungarian, Serbian and Croatian fermented sausages together with Listeria monocytogenes. Furthermore, the strain of Lb. sakei I151 and leucocin as main factors of protective antilisterial activity were added to the sausages in order to investigate their influence to the natural microbial flora and physicochemical characteristics of traditional products. Leucocin possessed better antilisterial activity than sakacin. With addition of Lb. sakei I151 and leucocin the typical sensory characteristics of the traditional products remained recognizable, while the safety of sausages was improved due progressive elimination of undesirable microbial flora.
Izvorni jezik
Engleski
Citiraj ovu publikaciju:
Uključenost u ostale bibliografske baze podataka::
- Food Science Technology Abstracts
- Chemical Abstracts
- AGRIS
- CAB Abstracts
