Original scientific paper

Identification of lactic acid bacteria isolated from dry fermented sausages.

Željka Cvrtila Fleck ; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Vladimir Savić ; Croatian Veterinary Institute, Poultry Centre, Zagreb, Croatia
Lidija Kozačinski ; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Bela Njari ; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Nevijo Zdolec ; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Ivana Filipović ; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia

Abstract

The lactic acid bacteria (LAB) have a very important role in the formation of the specific organoleptic characteristics of dry sausages, as well as the prevention of growth of pathogenic microorganisms in sausages during the fermentation process. The aim of this study was to identify the strains of LAB involved in the fermentation of Croatian dry fermented sausages produced under industrial conditions without starter cultures. Among lactobacilli, the predominant strain was L. plantarum followed by L. brevis.

Keywords

Croatian dry fermented sausage; lactobacilli; PCR

Hrčak ID:

80561

URI

https://hrcak.srce.hr/80561

Publication date:

27.4.2012.

Article data in other languages: croatian

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