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Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening

Mirna Mrkonjić Fuka   ORCID icon orcid.org/0000-0002-8494-8805 ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Marion Engel ; Research Unit for Environmental Genomics, Helmholtz Centre Munich, Ingolstaedter Landstrasse 1, DE-85764 Neuherberg, Germany
Andrea Skelin ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Bojana Bogovič Matijašić ; Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia
Sulejman Redžepović ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Michael Schloter ; Research Unit for Environmental Genomics, Helmholtz Centre Munich, Ingolstaedter Landstrasse 1, DE-85764 Neuherberg, Germany

Puni tekst: engleski, pdf (232 KB) str. 414-421 preuzimanja: 412* citiraj
APA 6th Edition
Mrkonjić Fuka, M., Engel, M., Skelin, A., Bogovič Matijašić, B., Redžepović, S. i Schloter, M. (2013). Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening. Food Technology and Biotechnology, 51 (3), 414-421. Preuzeto s https://hrcak.srce.hr/109147
MLA 8th Edition
Mrkonjić Fuka, Mirna, et al. "Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening." Food Technology and Biotechnology, vol. 51, br. 3, 2013, str. 414-421. https://hrcak.srce.hr/109147. Citirano 07.12.2019.
Chicago 17th Edition
Mrkonjić Fuka, Mirna, Marion Engel, Andrea Skelin, Bojana Bogovič Matijašić, Sulejman Redžepović i Michael Schloter. "Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening." Food Technology and Biotechnology 51, br. 3 (2013): 414-421. https://hrcak.srce.hr/109147
Harvard
Mrkonjić Fuka, M., et al. (2013). 'Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening', Food Technology and Biotechnology, 51(3), str. 414-421. Preuzeto s: https://hrcak.srce.hr/109147 (Datum pristupa: 07.12.2019.)
Vancouver
Mrkonjić Fuka M, Engel M, Skelin A, Bogovič Matijašić B, Redžepović S, Schloter M. Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening. Food Technology and Biotechnology [Internet]. 2013 [pristupljeno 07.12.2019.];51(3):414-421. Dostupno na: https://hrcak.srce.hr/109147
IEEE
M. Mrkonjić Fuka, M. Engel, A. Skelin, B. Bogovič Matijašić, S. Redžepović i M. Schloter, "Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening", Food Technology and Biotechnology, vol.51, br. 3, str. 414-421, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/109147. [Citirano: 07.12.2019.]

Sažetak
In order to preserve the specificity of artisanal cheese and to minimize variations in quality, real-time PCR can be applied to monitor the dynamics of autochthonous bacterial population throughout ripening. This may give the basis for the selection of species and strains that can be used to deliver safe products with balanced texture and flavour, and moreover, it can be applied to monitor the abundance of slow-growing or nonculturable species. The aim of this study is to evaluate the application of real-time PCR and plate count analysis in order to follow the dynamics of lactic acid bacteria (LAB) and enterobacteria during the ripening of traditional Istrian cheese. The abundance of all LAB was increased by prolonging the ripening time and reached the plateau after 90 days. The present study demonstrated that Lactococcus counts were closest to total bacterial count irrespective of the applied method, confirming Lactococcus spp. as one of the dominant bacterial groups associated with the ripening of Istrian cheese. Enterobacteria were mainly present at early phases of cheese ripening, whereas at later time a decrease was visible in samples from all farms.

Ključne riječi
real-time PCR; Istrian cheese; lactic acid bacteria; Enterobacteriaceae

Hrčak ID: 109147

URI
https://hrcak.srce.hr/109147

[hrvatski]

Posjeta: 600 *