Pregled bibliografske jedinice broj: 255957
Influence of bacteriocins on characteristics and safety of traditionally fermented sausages
Influence of bacteriocins on characteristics and safety of traditionally fermented sausages // Meso, VII (2006), 4; 218-223 (podatak o recenziji nije dostupan, članak, znanstveni)
CROSBI ID: 255957 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of bacteriocins on characteristics and safety of traditionally fermented sausages
Autori
Kozačinski, Lidija ; Zdolec, Nevijo ; Gasparik Reichardt, Judith ; Alagić, Davor ; Vesković-Moračanin, Slavica ; Hadžiosmanović, Mirza
Izvornik
Meso (1332-0025) VII
(2006), 4;
218-223
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Lactobacillus sakei; leucocin; sakacin; safety; quality
Sažetak
Semi-purified 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, leucocin and Lactobacillus sakei I151 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
Znanstvena područja
Veterinarska medicina
Citiraj ovu publikaciju:
Uključenost u ostale bibliografske baze podataka::
- Food Technology & Biotechnology
- CAB Abstracts
- Zoological Record
