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Pregled bibliografske jedinice broj: 304168

Protective effect of Lactobacillus sakei in fermented sausages

Zdolec, Nevijo; Hadžiosmanović, Mirza; Kozačinski, Lidija; Cvrtila, Željka; Filipović, Ivana; Marcinčak, Slavomir; Kuzmanović, Željka; Hussein, Khalled
Protective effect of Lactobacillus sakei in fermented sausages // Archiv für Lebensmittelhygiene, 58 (2007), 4; 152-155 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 304168 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Protective effect of Lactobacillus sakei in fermented sausages

Autori
Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Kozačinski, Lidija ; Cvrtila, Željka ; Filipović, Ivana ; Marcinčak, Slavomir ; Kuzmanović, Željka ; Hussein, Khalled

Izvornik
Archiv für Lebensmittelhygiene (0003-925X) 58 (2007), 4; 152-155

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

Ključne riječi
Lactobacillus sakei; biopreservation; fermented sausages

Sažetak
Lactobacillus sakei I151, I154 and I155 isolated from Italian fermented sausage were implemented in the production of Croatian traditionally fermented sausage in order to evaluate the protective effectiveness towards experimentally inoculated L. monocytogenes (4-5 log10 CFU g-1). Three batches of sausages were produced and samples were taken at 0, 3, 7, 14 and 28 days of processing and subjected to microbiological analyses (total viable count, LAB, L. monocytogenes) and pH measurement. Using the protective cultures, significantly (p<0.05) lower L. monocytogenes counts were observed between 3rd and 14th day comparing to control samples. Sausages produced with Lb. sakei I155 were Listeria negative already after 14 days, while control sausages and sausages with Lb. sakei I151 and I154 after 28 days of ripening.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina



POVEZANOST RADA

Projekti:
053-0531854-1851 - Veterinarsko javno zdravstvo u proizvodnji zdrave hrane (Hadžiosmanović, Mirza, MZOS ) ( CroRIS)
053-0531854-1853 - Mikrobiološka ispravnost i održivost namirnica animalnog podrijetla (Kozačinski, Lidija, MZOS ) ( CroRIS)

Ustanove:
Veterinarski fakultet, Zagreb

Profili:

Avatar Url Nevijo Zdolec (autor)

Avatar Url Ivana Filipović (autor)

Avatar Url Željka Cvrtila (autor)

Avatar Url Željka Kuzmanović Grubešić (autor)

Avatar Url Lidija Kozačinski (autor)

Avatar Url Mirza Hadžiosmanović (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada

Citiraj ovu publikaciju:

Zdolec, Nevijo; Hadžiosmanović, Mirza; Kozačinski, Lidija; Cvrtila, Željka; Filipović, Ivana; Marcinčak, Slavomir; Kuzmanović, Željka; Hussein, Khalled
Protective effect of Lactobacillus sakei in fermented sausages // Archiv für Lebensmittelhygiene, 58 (2007), 4; 152-155 (međunarodna recenzija, članak, znanstveni)
Zdolec, N., Hadžiosmanović, M., Kozačinski, L., Cvrtila, Ž., Filipović, I., Marcinčak, S., Kuzmanović, Ž. & Hussein, K. (2007) Protective effect of Lactobacillus sakei in fermented sausages. Archiv für Lebensmittelhygiene, 58 (4), 152-155.
@article{article, author = {Zdolec, Nevijo and Had\v{z}iosmanovi\'{c}, Mirza and Koza\v{c}inski, Lidija and Cvrtila, \v{Z}eljka and Filipovi\'{c}, Ivana and Marcin\v{c}ak, Slavomir and Kuzmanovi\'{c}, \v{Z}eljka and Hussein, Khalled}, year = {2007}, pages = {152-155}, keywords = {Lactobacillus sakei, biopreservation, fermented sausages}, journal = {Archiv f\"{u}r Lebensmittelhygiene}, volume = {58}, number = {4}, issn = {0003-925X}, title = {Protective effect of Lactobacillus sakei in fermented sausages}, keyword = {Lactobacillus sakei, biopreservation, fermented sausages} }
@article{article, author = {Zdolec, Nevijo and Had\v{z}iosmanovi\'{c}, Mirza and Koza\v{c}inski, Lidija and Cvrtila, \v{Z}eljka and Filipovi\'{c}, Ivana and Marcin\v{c}ak, Slavomir and Kuzmanovi\'{c}, \v{Z}eljka and Hussein, Khalled}, year = {2007}, pages = {152-155}, keywords = {Lactobacillus sakei, biopreservation, fermented sausages}, journal = {Archiv f\"{u}r Lebensmittelhygiene}, volume = {58}, number = {4}, issn = {0003-925X}, title = {Protective effect of Lactobacillus sakei in fermented sausages}, keyword = {Lactobacillus sakei, biopreservation, fermented sausages} }

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

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