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Pregled bibliografske jedinice broj: 1114431

European spontaneous traditional fermented meat products characterization and study of their microbial communities.

Barbieri, F.; Dall’Osso, N.; Gardini, F.; Šimat, V.; Smole Možina, S.; García López, J.D.; Ozogul, F.; Tabanelli, G.
European spontaneous traditional fermented meat products characterization and study of their microbial communities. // 6th International Conference on Foodomics - Book of Abstracts
Cesena, Italija: Alma Mater Studiorum Università di Bologna, 2020. str. 43-43 (predavanje, međunarodna recenzija, prošireni sažetak, znanstveni)

CROSBI ID: 1114431 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
European spontaneous traditional fermented meat products characterization and study of their microbial communities.

Autori
Barbieri, F. ; Dall’Osso, N. ; Gardini, F. ; Šimat, V. ; Smole Možina, S. ; García López, J.D. ; Ozogul, F. ; Tabanelli, G.

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

Izvornik
6th International Conference on Foodomics - Book of Abstracts / - : Alma Mater Studiorum Università di Bologna, 2020, 43-43

ISBN
978-88-943424-3-7

Skup
6th International Conference on Foodomics

Mjesto i datum
Cesena, Italija, 14.10.2020. - 16.10.2020

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bioprotective cultures, spontaneous fermented sausages, Mediterranean foods, biodiversity

Sažetak
The high quantity of spontaneous fermented sausages from different Mediterranean European Countries represents a relatively unexplored reservoirs of microbial biodiversity within which it is possible to find new microorganisms with relevant technological properties. With this aim, several spontaneously fermented European meat products have been collected from artisanal producers in Italy, Spain, Slovenia and Croatia and analysed for their chemicophysical, aromatic and safety features. Moreover, their microbial populations have been studied both with cultivation-dependent and metagenomic techniques in order to highlight the richness of microbial biodiversity. The results showed that each product differed in terms of aromatic and microbiological characteristics depending on the raw material quality and type, recipes, production techniques and fermentation and maturation conditions. In addition, the lactic acid bacteria biodiversity found can valorise the bacterial genetic heritage present in Mediterranean fermented products. In fact, the exploitation of these microbial biodiversity by bioprospecting of strains isolated from these environments can represent an effective strategy to find strains of industrial importance, filling the gap between the laboratory results and efficacy in the production field, being autochthonous strains more suitable for adaptation in specific ecological niches.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
EK-H2020-2019-SECTION2-4 - Bio-protective cultures and bioactive extracts as sustainable combined strategies to improve the shelf-life of perishable Mediterranean food (BioProMedFood) (Šimat, Vida, EK ) ( CroRIS)

Ustanove:
Sveučilište u Splitu Sveučilišni odjel za studije mora

Profili:

Avatar Url Vida Šimat (autor)

Citiraj ovu publikaciju:

Barbieri, F.; Dall’Osso, N.; Gardini, F.; Šimat, V.; Smole Možina, S.; García López, J.D.; Ozogul, F.; Tabanelli, G.
European spontaneous traditional fermented meat products characterization and study of their microbial communities. // 6th International Conference on Foodomics - Book of Abstracts
Cesena, Italija: Alma Mater Studiorum Università di Bologna, 2020. str. 43-43 (predavanje, međunarodna recenzija, prošireni sažetak, znanstveni)
Barbieri, F., Dall’Osso, N., Gardini, F., Šimat, V., Smole Možina, S., García López, J., Ozogul, F. & Tabanelli, G. (2020) European spontaneous traditional fermented meat products characterization and study of their microbial communities.. U: 6th International Conference on Foodomics - Book of Abstracts.
@article{article, author = {Barbieri, F. and Dall’Osso, N. and Gardini, F. and \v{S}imat, V. and Smole Mo\v{z}ina, S. and Garc\'{\i}a L\'{o}pez, J.D. and Ozogul, F. and Tabanelli, G.}, year = {2020}, pages = {43-43}, keywords = {bioprotective cultures, spontaneous fermented sausages, Mediterranean foods, biodiversity}, isbn = {978-88-943424-3-7}, title = {European spontaneous traditional fermented meat products characterization and study of their microbial communities.}, keyword = {bioprotective cultures, spontaneous fermented sausages, Mediterranean foods, biodiversity}, publisher = {Alma Mater Studiorum Universit\`{a} di Bologna}, publisherplace = {Cesena, Italija} }
@article{article, author = {Barbieri, F. and Dall’Osso, N. and Gardini, F. and \v{S}imat, V. and Smole Mo\v{z}ina, S. and Garc\'{\i}a L\'{o}pez, J.D. and Ozogul, F. and Tabanelli, G.}, year = {2020}, pages = {43-43}, keywords = {bioprotective cultures, spontaneous fermented sausages, Mediterranean foods, biodiversity}, isbn = {978-88-943424-3-7}, title = {European spontaneous traditional fermented meat products characterization and study of their microbial communities.}, keyword = {bioprotective cultures, spontaneous fermented sausages, Mediterranean foods, biodiversity}, publisher = {Alma Mater Studiorum Universit\`{a} di Bologna}, publisherplace = {Cesena, Italija} }

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