The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)
Само за регистроване кориснике
2011
Аутори
Danilović, BojanaJoković, Nataša
Petrović, Ljiljana
Veljović, Katarina
Tolinački, Maja
Savić, D.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovska Klobasa. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)(5)-PCR fingerprinting. Representatives of each group were identified by 165 rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L mesenteroides ...and L sakei in the total microflora.
Кључне речи:
Phenotypic characterisation / Molecular identification / Lactic acid bacteria / Fermented sausagesИзвор:
Meat Science, 2011, 88, 4, 668-674Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Развој технологије сушења и ферментације Петровачке кобасице (Petrovská klobasá-ознака географског порекла) у контролисаним условима (RS-MESTD-MPN2006-2010-20037)
- Изучавање регулације експресије гена одабраних индустријских микроорганизама (RS-MESTD-MPN2006-2010-143036)
DOI: 10.1016/j.meatsci.2011.02.026
ISSN: 0309-1740
PubMed: 21420794
WoS: 000291180900010
Scopus: 2-s2.0-79955036644
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Danilović, Bojana AU - Joković, Nataša AU - Petrović, Ljiljana AU - Veljović, Katarina AU - Tolinački, Maja AU - Savić, D. PY - 2011 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/540 AB - Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovska Klobasa. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)(5)-PCR fingerprinting. Representatives of each group were identified by 165 rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L mesenteroides and L sakei in the total microflora. PB - Elsevier Sci Ltd, Oxford T2 - Meat Science T1 - The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa) EP - 674 IS - 4 SP - 668 VL - 88 DO - 10.1016/j.meatsci.2011.02.026 ER -
@article{ author = "Danilović, Bojana and Joković, Nataša and Petrović, Ljiljana and Veljović, Katarina and Tolinački, Maja and Savić, D.", year = "2011", abstract = "Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovska Klobasa. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)(5)-PCR fingerprinting. Representatives of each group were identified by 165 rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L mesenteroides and L sakei in the total microflora.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Meat Science", title = "The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)", pages = "674-668", number = "4", volume = "88", doi = "10.1016/j.meatsci.2011.02.026" }
Danilović, B., Joković, N., Petrović, L., Veljović, K., Tolinački, M.,& Savić, D.. (2011). The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa). in Meat Science Elsevier Sci Ltd, Oxford., 88(4), 668-674. https://doi.org/10.1016/j.meatsci.2011.02.026
Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa). in Meat Science. 2011;88(4):668-674. doi:10.1016/j.meatsci.2011.02.026 .
Danilović, Bojana, Joković, Nataša, Petrović, Ljiljana, Veljović, Katarina, Tolinački, Maja, Savić, D., "The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)" in Meat Science, 88, no. 4 (2011):668-674, https://doi.org/10.1016/j.meatsci.2011.02.026 . .