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Original scientific paper

Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages

Faruk Čaklovica ; Department of Food Hygiene and Technology of the Veterinary Faculty, University of Sarajevo, Bosnia and Herzegovina
Muhamed Smajlović ; Department of Food Hygiene and Technology of the Veterinary Faculty, University of Sarajevo, Bosnia and Herzegovina
Davor Alagić ; Department of Food Hygiene and Technology of the Veterinary Faculty, University of Sarajevo, Bosnia and Herzegovina
Lidija Kozačinski ; Department for Food Hygiene and Technology of Foodstuffs of Animal Origin, Veterinary Faculty, Zagreb University, Croatia
Željka Cvrtila ; Department for Food Hygiene and Technology of Foodstuffs of Animal Origin, Veterinary Faculty, Zagreb University, Croatia
Nevijo Zdolec ; Department for Food Hygiene and Technology of Foodstuffs of Animal Origin, Veterinary Faculty, Zagreb University, Croatia
Slavica Veskovic-Moracanin ; Institute of Meat Hygiene and Technology, Belgrade, Serbia
Judith Gasparik Reichardt ; Hungarian Meat Research Institute, Budapest, Hungary

Fulltext: english, pdf (396 KB) pages 140-143 downloads: 399* cite
APA 6th Edition
Čaklovica, F., Smajlović, M., Alagić, D., Kozačinski, L., Cvrtila, Ž., Zdolec, N., ... Gasparik Reichardt, J. (2006). Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages. MESO: Prvi hrvatski časopis o mesu, VIII (3), 140-143. Retrieved from https://hrcak.srce.hr/22187
MLA 8th Edition
Čaklovica, Faruk, et al. "Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages." MESO: Prvi hrvatski časopis o mesu, vol. VIII, no. 3, 2006, pp. 140-143. https://hrcak.srce.hr/22187. Accessed 18 Aug. 2019.
Chicago 17th Edition
Čaklovica, Faruk, Muhamed Smajlović, Davor Alagić, Lidija Kozačinski, Željka Cvrtila, Nevijo Zdolec, Slavica Veskovic-Moracanin and Judith Gasparik Reichardt. "Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages." MESO: Prvi hrvatski časopis o mesu VIII, no. 3 (2006): 140-143. https://hrcak.srce.hr/22187
Harvard
Čaklovica, F., et al. (2006). 'Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages', MESO: Prvi hrvatski časopis o mesu, VIII(3), pp. 140-143. Available at: https://hrcak.srce.hr/22187 (Accessed 18 August 2019)
Vancouver
Čaklovica F, Smajlović M, Alagić D, Kozačinski L, Cvrtila Ž, Zdolec N, et al. Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages. MESO: Prvi hrvatski časopis o mesu [Internet]. 2006 [cited 2019 August 18];VIII(3):140-143. Available from: https://hrcak.srce.hr/22187
IEEE
F. Čaklovica, et al., "Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages", MESO: Prvi hrvatski časopis o mesu, vol.VIII, no. 3, pp. 140-143, 2006. [Online]. Available: https://hrcak.srce.hr/22187. [Accessed: 18 August 2019]

Abstracts
Within the project “Safety of traditional fermented sausages: Research on protective cultures and bacteriocins” the task of Work Package 5 (WP5) was to produce traditional fermented sausages inoculated with pathogens using selected protective cultures and/or bacteriocins. As a result from previous work packages, three strains of Lactobacillus sakei (I-151, I-154 and I-155) showed bacteriocin-based antimicrobial activity against Listeria monocytogenes only. The Task 5.1. was production of fermented sausages inoculated with L. monocytogenes, together with the three selected protective cultures. Three batches of the indigenous sausages were prepared according to original recipes. For each batch four groups of sausages were produced: a positive control group (sausages inoculated only with L. monocytogenes), and three groups of sausages inoculated with L. monocytogenes and one of the three protective strains of Lb. sakei (I-151, I-154 and I-155). A slight advantage of the strain I-151 over the other two was observed in antilisterial activity, which may suggests that the three investigated strains represented just three isolates of the same bacteria. This hypothesis was supported by results of genetic investigation of bacteriocin determinants of the isolates carried out in WP3, where it was verified that all the Italian strains are subclones of the same population. Having in mind these results, it may be suggested to use only Lb. sakei I-151 as a protective starter culture in further experimental investigation.

Keywords
L. Monocytogenes; LAB; bacteriocins; fermented sausages

Hrčak ID: 22187

URI
https://hrcak.srce.hr/22187

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