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Veterinarska stanica, Vol. 52 No. 2, 2021.

Izvorni znanstveni članak

https://doi.org/10.46419/vs.52.2.9

Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage

Manuela Zadravec ; Croatian Veterinary Institute, Zagreb, Croatia
Tina Lešić ; Croatian Veterinary Institute, Zagreb, Croatia
Irena Perković ; Croatian Veterinary Institute, Veterinary Department Vinkovci, Croatia
Željko Jakopović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Nada Vahčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Vesna Jaki Tkalec ; Croatian Veterinary Institute, Veterinary Department Križevci, Croatia
Tomislav Dujić ; Croatian Veterinary Institute, Veterinary Department Split, Split, Croatia
Jelka Pleadin orcid id orcid.org/0000-0002-0768-0462 ; Croatian Veterinary Institute, Zagreb, Croatia

Puni tekst: engleski pdf 719 Kb

str. 141-147

preuzimanja: 514

citiraj

Sažetak

During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-fermented sausages from Croatian family small holdings were examined, the casings peeled off and examined for mycobiota before and after six months of refrigerated storage in plastic bags, at +4 °C in darkness, at a low humidity and evaporation rate. For mycobiota identification, traditional (macroscopic and microscopic) and molecular (Polymerase Chain Reaction, PCR) methods were combined. At the beginning of the study (after sausage curing), the prevalent isolated species were from the genera Penicillium (74%), Aspergillus 14% and Mucor (12%). After the six month period, a different mould structure was observed, with the dominant isolation of Aspergillus genus (64%), followed by the genera Penicillium (34%) and Mucor (2%). In comparison with the literature data, it can be concluded that the casing mycoflora on dry-fermented sausages stored in the refrigerator changed in the same way as if they not been refrigerated, though the process of mycoflora change was slower with refrigeration.

Ključne riječi

mycoflora; surface moulds; dry- fermented sausages; casings; refrigerated storage

Hrčak ID:

247364

URI

https://hrcak.srce.hr/247364

Datum izdavanja:

1.12.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.779 *