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The use of Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus starter cultures in the production of kulen

dr .sc. Jadranko Nežak ; PIK Vrbovec d.d., Zagrebačka 148, 0340 Vrbovec, Hrvatska
Nevijo Zdolec ; Veterinarski fakultet Sveučilišta u Zagrebu, Zavod za higijenu i tehnologiju namirnica animalnog podrijetla, Heinzelova 55, 10000 Zagreb, Hrvatska
San Vidaček ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zavod za prehrambeno- tehnološko inženjerstvo, Pierottijeva 6, 10 000 Zagreb, Hrvatska
Nives Marušić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zavod za prehrambeno- tehnološko inženjerstvo, Pierottijeva 6, 10 000 Zagreb, Hrvatska
Helga Medić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zavod za prehrambeno- tehnološko inženjerstvo, Pierottijeva 6, 10 000 Zagreb, Hrvatska

Sažetak

During the process of kulen production, the micro-climatic, physical and chemical and microbiological changes in the samples were
monitored. The results obtained indicate the justifi cation of using starter cultures, which bring the pH value down to the required levels,
as shown by the fi nal sensory assessment. The use of starter cultures led to the domination of technologically and hygienically justified microflora, which contribute to improving quality, safety in production and the hygienic course of the process of fermentation of kulen. This study points out the advantages and possible disadvantages of producing kulen with starter cultures, in comparison to the traditional production.

Ključne riječi

kulen; physical; chemical; microbiological and microclimatic changes; starter cultures

Hrčak ID:

72573

URI

https://hrcak.srce.hr/72573

Datum izdavanja:

15.4.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.526 *