Original scientific paper

Influence of bacteriocins on characteristics and safety of traditionally fermented sausages

Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Veterinary Faculty, Zagreb University, Croatia
Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Veterinary Faculty, Zagreb University, Croatia
Judith Gasparik Reichardt ; Hungarian Meat Research Institute, Budapest, Hungary
Davor Alagić orcid.org/0000-0001-8073-4431 ; Depatment of Food Hygiene and Technology of the Veterinary Faculty, University of Sarajevo, BiH
Slavica Veskovic-Moracanin ; Institute of Meat Hygiene and Technology, Belgrade, Serbia
Mirza Hadžiosmanović ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Veterinary Faculty, Zagreb University, Croatia

Abstract

Semi-purified bacteriocins produced by Lactobacillus sakei I154 (sakacin) and Leuconostoc mesenteroides E131 (leucocin) were implemented in the production of traditional Bosnian, Hungarian, Serbian and Croatian fermented sausages together with Listeria monocytogenes. Furthermore, leucocin and Lactobacillus sakei I151 were added to the sausages in order to investigate their influence to the natural microbial flora and physicochemical characteristics of traditional products. Leucocin possessed better antilisterial activity than sakacin. With addition of Lb. sakei I151 and leucocin the typical sensory characteristics of the traditional products remained recognizable, while the safety of sausages was improved due progressive elimination of undesirable microbial flora.

Keywords

Lactobacillus sakei; leucocin; sakacin; safety; quality

Hrčak ID:

22212

URI

https://hrcak.srce.hr/22212

Publication date:

15.7.2006.

Article data in other languages: croatian

Visits: 2.262 *