Naslov
Safety of traditional fermented sausages ; research on protective cultures and bacteriocins

Autori
Gasparik-Reichardt, Judith ; Toth, Sz. ; Cocolin, Luca ; Drosinos, E. H. ; Hadžiosmanović, Mirza ; Čaklovica, Faruk ; Turubatović, Lazar ; Petrohilou, Iohana

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

Izvornik
52nd International Congress of meat Science and Technology. Harnessing and exploiting global opportunities. / Troy, D., Pearce, R., Byrne, B., Kerry, J. - Dublin : Wageningen Academic Publishers, 2006, 335-336

Skup
52nd International Congress of meat Science and Technology. Harnessing and exploiting global opportunities.

Mjesto i datum
Dublin, Irska, 13.08.2006. - 18.08.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fermentation; sausages; protective starter cultures; bacteriocin; safety

Sažetak
The microflora of naturally fermented sausages was identified with traditional and molecular methods. Bacteriocin producong LAB were isolated and tested against L. monocytogenes, S. aureus and E. coli O175:H7. Based on laboratory experiments bacteriocin producing cultures were selected for challenge test. The effect of protective cultures and bacteriocins on the growth of L. monocytogenes was evaluated. Bacteriocin purification protocol was developed. Effect of selected protective cultures or bacteriocins on technological characteristics and quality was evaluated in pilot production.

Izvorni jezik
Engleski

POVEZANOST RADA