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Pregled bibliografske jedinice broj: 371007

Identification of Lactobacillus spp. from fermented sausages by PCR method

Cvrtila, Željka; Hadžiosmanović, Mirza; Savić, Vladimir; Kozačinski, Lidija; Zdolec, Nevijo; Filipović, Ivana
Identification of Lactobacillus spp. from fermented sausages by PCR method // Proceedings of the Joint 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 2008 / Ćurić, Duška (ur.).
Zagreb: GIPA, 2008. str. 45-49 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

CROSBI ID: 371007 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Identification of Lactobacillus spp. from fermented sausages by PCR method

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the Joint 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 2008 / Ćurić, Duška - Zagreb : GIPA, 2008, 45-49

ISBN
978-953-6207-88-6

Skup
Joint 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 2008

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
PCR; Lactobacillus spp.

Sažetak
The importance of lactic acid bacteria (LAB) is the formation of specific organoleptic features of dry sausages, as well as the prevention of growth and reproduction of pathogenic microorganisms in fillings during the fermentation process. The aim of this work was to identify the Lactobacillus spp. employed in fermentation of autochthonous dry sausages. Research was conducted by classical methods for identification and by Polymerase Chain Reaction (PCR) for amplification of species- specific DNA molecules. LAB samples used in this work originated form dry sausages produced under industrial conditions without the addition of the starter cultures. According to morphological features, a total of 50 isolates, belonging to the genus Lactobacillus, were further identified by API 50 CHL system. Two species-specific PC reactions were performed for a definite confirmation of the strain. As reaction substrates were employed DNA extracted from LAB that had been isolated from dry sausages and from LAB colonies sampled directly from the agar plates. The most frequent isolates of LAB in the fermentation process of durable sausages in our samples were L. brevis and L. plantarum. Results of both species-specific polymerase chain reactions were in agreement.

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 Vladimir Savić (autor)

Avatar Url Nevijo Zdolec (autor)

Avatar Url Ivana Filipović (autor)

Avatar Url Željka Cvrtila (autor)

Avatar Url Lidija Kozačinski (autor)

Avatar Url Mirza Hadžiosmanović (autor)

Citiraj ovu publikaciju:

Cvrtila, Željka; Hadžiosmanović, Mirza; Savić, Vladimir; Kozačinski, Lidija; Zdolec, Nevijo; Filipović, Ivana
Identification of Lactobacillus spp. from fermented sausages by PCR method // Proceedings of the Joint 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 2008 / Ćurić, Duška (ur.).
Zagreb: GIPA, 2008. str. 45-49 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Cvrtila, Ž., Hadžiosmanović, M., Savić, V., Kozačinski, L., Zdolec, N. & Filipović, I. (2008) Identification of Lactobacillus spp. from fermented sausages by PCR method. U: Ćurić, D. (ur.)Proceedings of the Joint 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 2008.
@article{article, author = {Cvrtila, \v{Z}eljka and Had\v{z}iosmanovi\'{c}, Mirza and Savi\'{c}, Vladimir and Koza\v{c}inski, Lidija and Zdolec, Nevijo and Filipovi\'{c}, Ivana}, editor = {\'{C}uri\'{c}, D.}, year = {2008}, pages = {45-49}, keywords = {PCR, Lactobacillus spp.}, isbn = {978-953-6207-88-6}, title = {Identification of Lactobacillus spp. from fermented sausages by PCR method}, keyword = {PCR, Lactobacillus spp.}, publisher = {GIPA}, publisherplace = {Cavtat, Hrvatska} }
@article{article, author = {Cvrtila, \v{Z}eljka and Had\v{z}iosmanovi\'{c}, Mirza and Savi\'{c}, Vladimir and Koza\v{c}inski, Lidija and Zdolec, Nevijo and Filipovi\'{c}, Ivana}, editor = {\'{C}uri\'{c}, D.}, year = {2008}, pages = {45-49}, keywords = {PCR, Lactobacillus spp.}, isbn = {978-953-6207-88-6}, title = {Identification of Lactobacillus spp. from fermented sausages by PCR method}, keyword = {PCR, Lactobacillus spp.}, publisher = {GIPA}, publisherplace = {Cavtat, Hrvatska} }

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