Naslov
Biodiversity of yeast isolated from Kulen

Autori
Redžepović, Sulejman ; Pipinić, Tihana ; Iacumin, Lucilla ; Comi, Giuseppe ; Orlić, Sandi

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

Izvornik
Zbornik = Proceedings / Treći hrvatski mikrobiološki kongres s međunarodnim sudjelovanjem, Poreč, 4.-7. listopada 2004. / Balenović, Mirta ... [et al.] - , 2004

Skup
Treći hrvatski mikrobiološki kongres s međunarodnim sudjelovanjem

Mjesto i datum
Poreč, Hrvatska, 04.10.2004. - 07.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
yeast; kulen

Sažetak
In Europe, dry fermented sausages have a long tradition originating from Mediterranean countries during Roman times. Many types of fermented sausages have been developed and processing conditions, as well as ingredients and additives, vary among the different types. Industrial production of fermented sausages is increasing and, as a consequence, the introduction of starter cultures has become essential in order to shorten the ripening period, ensure colour development, enhance the flavour and improve product safety. However, the use of commercially available starters, mainly constituted of lactic acid bacteria and micrococci, may also produce an impoverishment of flavour and aroma and a loss of peculiar organoleptic characteristics found in naturally fermented sausages. For this reason, in several European countries, artisanal sausages are still preferred by the consumer and are manufactured by relying on an unknown ?factory flora?. Lactic acid bacteria, micrococci and coagulase-negative staphylococci have the most relevant role in the fermentative process and ripening, but also yeasts and moulds can be involved. Though there are several reports on the yeast populations in various meat products, studies on the yeast biodiversity in sausages are limited. The present study investigated the growth patterns and biodiversity of yeasts isolated from kulen, an artisanal salami produced in Slavonija region (Croatia), and involved in its ripening processes.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA