Naslov
The fate of indigenous microbiota during ripening of traditionally produced Croatian wild boar meat sausages

Autori
Zunabovic-Pichler, Marija ; David, Maria ; Mayrhofer, Sigrid ; Mrkonjic-Fuka, Mirna ; Domig, Konrad ; Kneifel, Wolfgang

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

Skup
5th MoniQA International Conference

Mjesto i datum
Porto, Portugal, 16.09.2015. - 18.09.2015

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
naturally fermented; sausages; staphylococci; starter cultures

Sažetak
The production of food with the assemblage “traditional” or “authentically” is gaining importance all over the world, both in terms of preservation of inheritance and as a key issue for the high-quality human nutrition. Overall, the interest of consumers on game meat and game meat products is increasing because of their specific, strong taste, low fat content and good balance between unsaturated and saturated fatty acids. This project aims to determine the microbiological safety of wild boar meat sausages originating from small scale producers in Croatia and further to identify and characterize the indigenous lactic acid bacteria (LAB) isolated during sausage fermentation. The indigenous microbiota in traditionally produced Croatian wild boar meat sausages has not been studied at all. It represents a reservoir of unknown strains that could belong to spoilage and pathogenic or to beneficial microflora. Careful investigation and identification in order to estimate microbiological hazards and potential has been performed. The transmission of relevant foodborne pathogenic bacteria, such as Salmonella spp., coagulase-positive staphylococci and Listeria monocytogenes during processing is of particular interest. Additionally, a diversity analysis and detailed identification of different lactic acid bacteria (LAB) and staphylococci isolated during different fermentation phases described the changes of the bacterial community. The analytical approach is based on the combination of culture-dependent and molecular methodologies. Isolates taken during analysis were further characterized by means of technological properties. This should help to obtain new starter cultures leading to more diverse and authentically products showing the typical local properties and quality with designated geographical origin that could be placed on the international market.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA