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Review article

Bakteriocinogene starter kulture vs. Listeria monocytogenes

Nevijo Zdolec orcid id orcid.org/0000-0001-7413-8115 ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Lidija Kozačinski ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Željka Cvrtila ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Ivana Filipović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Kristina Leskovar ; Veterinary station Vrbovec, Kolodvorska 68, Vrbovec


Full text: croatian pdf 256 Kb

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Full text: english pdf 241 Kb

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Abstract

U ovom radu prikazani su literaturni podaci o primjeni bakteriocinogenih bakterija mliječne kiseline i bakteriocina u svrhu smanjenja broja bakterije Listeria monocytogenes u hrani. Rezultati većine istraživanja afirmativni su prema standardizaciji primjene bakteriocinogenih kultura, budući da povećavaju sigurnost proizvoda intenzivnijom redukcijom patogena. Glavnina podataka o pozitivnom učinku bakteriocinogenih starter kultura odnosi se na istraživanja fermentiranih kobasica, no antilisterijski efekt je opisan i u svježem vakuumiranom mesu peradi, kuhanim salamurenim mesnim proizvodima te ribi.

Keywords

Listeria monocytogenes, bakteriocinogene starter kulture

Hrčak ID:

21194

URI

https://hrcak.srce.hr/21194

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