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Pregled bibliografske jedinice broj: 908029

Microbiological hazards and potential of spontaneously fermented game meat sausages : a focus on lactic acid bacteria diversity


Žgomba Maksimović, Ana; Zunabovic-Pichler, Marija; Kos, Ivica; Mayrhofer, Sigrid; Hulak, Nataša; Domig, Konrad J.; Mrkonjić Fuka, Mirna
Microbiological hazards and potential of spontaneously fermented game meat sausages : a focus on lactic acid bacteria diversity // Lebensmittel-wissenschaft und-technologie-food science and technology, 89 (2018), 418-426 doi:10.1016/j.lwt.2017.11.017 (međunarodna recenzija, članak, znanstveni)


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Naslov
Microbiological hazards and potential of spontaneously fermented game meat sausages : a focus on lactic acid bacteria diversity

Autori
Žgomba Maksimović, Ana ; Zunabovic-Pichler, Marija ; Kos, Ivica ; Mayrhofer, Sigrid ; Hulak, Nataša ; Domig, Konrad J. ; Mrkonjić Fuka, Mirna

Izvornik
Lebensmittel-wissenschaft und-technologie-food science and technology (0023-6438) 89 (2018); 418-426

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

Ključne riječi
game meat sausages ; food safety ; tyramine ; lactic acid bacteria ; rep-PCR

Sažetak
Spontaneously fermented wild boar and deer meat sausages produced in Croatia were physicochemically and microbiologically investigated at different time points of their production. Final products resulted with pH and aw values between 5.04–5.53 and 0.83–0.87, respectively. The histamine concentration was below 5.0 mg/kg whereas tyramine content ranged from 47.3 to 219.0 mg/kg. A total of 917 isolated lactic acid bacteria (LAB) were genotyped by rep-PCR and identified by 16S rRNA gene sequencing. Overall, Leuconostoc mesenteroides was identified as the most frequently isolated species (n = 259), followed by Lactobacillus sakei (n = 190) and Enterococcus casseliflavus (n = 106). Cluster analysis revealed a remarkable intraspecies diversity and a strong sausage-specific clustering of the LAB genotypes, indicating meat as a probable source of microbial diversity in sausages. 14.38% of LAB were positive for tyramine encoding gene and no other target biogenic amines genes were detected. Due to the elevated number of presumptive pathogens (E. coli. Enterobacteriaceae, B. cereus group, coliforms) in ready-to-eat sausages, 33.33% of products can be considered as inappropriate for human consumption.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Biotehnologija, Interdisciplinarne biotehničke znanosti



POVEZANOST RADA


Projekti:
UIP-2013-11-6640 - Očuvanje mikrobne raznolikosti povezane s proizvodnjom tradicionalnih hrvatskih kobasica od mesa divljači: biotehnološka i sigurnosna karakterizacija (miCROgame) (Mrkonjić Fuka, Mirna, HRZZ - 2013-11) ( CroRIS)

Ustanove:
Agronomski fakultet, Zagreb

Profili:

Avatar Url Nataša Hulak (autor)

Avatar Url Ivica Kos (autor)

Avatar Url Mirna Mrkonjić Fuka (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Žgomba Maksimović, Ana; Zunabovic-Pichler, Marija; Kos, Ivica; Mayrhofer, Sigrid; Hulak, Nataša; Domig, Konrad J.; Mrkonjić Fuka, Mirna
Microbiological hazards and potential of spontaneously fermented game meat sausages : a focus on lactic acid bacteria diversity // Lebensmittel-wissenschaft und-technologie-food science and technology, 89 (2018), 418-426 doi:10.1016/j.lwt.2017.11.017 (međunarodna recenzija, članak, znanstveni)
Žgomba Maksimović, A., Zunabovic-Pichler, M., Kos, I., Mayrhofer, S., Hulak, N., Domig, K. & Mrkonjić Fuka, M. (2018) Microbiological hazards and potential of spontaneously fermented game meat sausages : a focus on lactic acid bacteria diversity. Lebensmittel-wissenschaft und-technologie-food science and technology, 89, 418-426 doi:10.1016/j.lwt.2017.11.017.
@article{article, author = {\v{Z}gomba Maksimovi\'{c}, Ana and Zunabovic-Pichler, Marija and Kos, Ivica and Mayrhofer, Sigrid and Hulak, Nata\v{s}a and Domig, Konrad J. and Mrkonji\'{c} Fuka, Mirna}, year = {2018}, pages = {418-426}, DOI = {10.1016/j.lwt.2017.11.017}, keywords = {game meat sausages, food safety, tyramine, lactic acid bacteria, rep-PCR}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2017.11.017}, volume = {89}, issn = {0023-6438}, title = {Microbiological hazards and potential of spontaneously fermented game meat sausages : a focus on lactic acid bacteria diversity}, keyword = {game meat sausages, food safety, tyramine, lactic acid bacteria, rep-PCR} }
@article{article, author = {\v{Z}gomba Maksimovi\'{c}, Ana and Zunabovic-Pichler, Marija and Kos, Ivica and Mayrhofer, Sigrid and Hulak, Nata\v{s}a and Domig, Konrad J. and Mrkonji\'{c} Fuka, Mirna}, year = {2018}, pages = {418-426}, DOI = {10.1016/j.lwt.2017.11.017}, keywords = {game meat sausages, food safety, tyramine, lactic acid bacteria, rep-PCR}, journal = {Lebensmittel-wissenschaft und-technologie-food science and technology}, doi = {10.1016/j.lwt.2017.11.017}, volume = {89}, issn = {0023-6438}, title = {Microbiological hazards and potential of spontaneously fermented game meat sausages : a focus on lactic acid bacteria diversity}, keyword = {game meat sausages, food safety, tyramine, lactic acid bacteria, rep-PCR} }

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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