Naslov
Effect of bacteriocin-producing Lactobacillus sakei on microbiological quality of traditional fermented sausages.

Autori
Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Kozačinski, Lidija ; Cvrtila, Željka ; Filipović, Ivana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Power of microbes in industry and environment 2007, Programme and Abstracts / Kosalec Ivan, Pigac Jasenka, Vujaklija Dušica - Zagreb : Pressum, 2007

ISBN
978-953-96567-5-9

Skup
Central European Symposium on Industrial Microbiology and Microbial Ecology "Power of Microbes in Industry and Environment 2007"

Mjesto i datum
Zadar, Hrvatska, 19.09.2007. - 22.09.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Lactobacillus sakei; fermented sausages; microbiological quality

Sažetak
The aim of present study was to determine the influence of bacteriocinogenic culture of Lactobacillus sakei on microbial succession during the ripening of Croatian traditional fermented sausage. Three batches of sausages were produced industrially according to standard procedure and inoculated with sakacin-producing culture (105/g). Sausages were sampled at 0, 3, 4, 7, 14, and 28 day of maturation and subjected to microbiological analysis ; total viable count, LAB, coagulase negative cocci, enterococci, yeasts, enterobacteria-E.coli, Pseudomonas spp., S. aureus, Salmonella spp. and Listeria monocytogenes. Use of Lb. sakei resulted in significantly increased total viable count during all phases of ripening, while LAB count was significantly higher until 7th day (P<0.05). Coagulase negative cocci count didn't changed significantly during the ripening (3.6-3.8 log CFU/g), while in control sausages constant growth was present (from initial 3.67 to final 5.81 log CFU/g). Yeasts number in final product with Lb. sakei was 1.43 log lower, and enterococci 2 log lower comparing to control (P<0.05). Enterobacteria were present in both groups of sausages only at first day of ripening (< 3 log CFU/g). S. aureus was found (>2 log CFU/g) in control sausages and sausages with protective culture until the day 7 and 4, respectively. Both control and sausages with culture of Lb. sakei were free of Pseudomonas, Salmonella and L. monocytogenes. Results obtained indicate strong antimicrobial effect of sakacin-producing culture on indigenous microflora of sausages mainly coagulase negative cocci, yeasts and enterococci.

Izvorni jezik
Hrvatski

Znanstvena područja
Veterinarska medicina

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