Naslov
Technological, physicochemical and microbiological characteristics of traditionally fermented sausages in Mediteranean and central European countries.

Autori
Gasparik-Reichardt, Judith ; Toth, Sz. ; Cocolin, Luca ; Drosinos, E.H. ; Cvrtila, Željka ; Kozačinski, Lidija ; Smajlović, A. ; Saičić, A. ; Borović, B.

Izvornik
Tehnologija mesa (0494-9846) 46 (2005), 3-4; 143-153

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fermented sausage; lactic acid bacteria; Micrococci; identification; physicochemical and sensorial characteristic

Sažetak
Theauthors presented the microbiological and chemical data of traditionally ripened dry sausages in differenr countries. The differences in composition, size, and fermentation.ripening process were determined among the produced sausages in the 6 countries. The physicochemical changes that occured are summarized in terms of: decrease of pH-value, decrease og aw and increase of NaCl content. the microbiological analyses involved pathogenic and spoilage microorganisms as well as other bacteria. The isolated lactic acid bacteria were identified and compared by traditional and molecular-biological methods. Molecular genetic techniques showed good reproducibility and gave reliable results in doubtful cases, too. The API Staph identification system gave reliable results for staphylococci yet micrococci could be identified only with the traditional key.

Izvorni jezik
Engleski

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