Investigation of microbial association of traditionally fermented sausages

dc.contributor.author	Kozacinski, L	en
dc.contributor.author	Drosinos, E	en
dc.contributor.author	Caklovica, F	en
dc.contributor.author	Cocolin, L	en
dc.contributor.author	Gasparik-Reichardt, J	en
dc.contributor.author	Veskovic, S	en
dc.date.accessioned	2014-06-06T06:48:34Z
dc.date.available	2014-06-06T06:48:34Z
dc.date.issued	2008	en
dc.identifier.issn	13309862	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4190
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-44449118084&partnerID=40&md5=29bdf745ca6be1d72b4e84ba4efb65c4	en
dc.subject	Autochthonous fermented sausages	en
dc.subject	Microflora	en
dc.subject.other	Biochemical characteristics	en
dc.subject.other	Bosnia and herzegovina	en
dc.subject.other	Fermented sausages	en
dc.subject.other	Isolated microorganisms	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Microbial associations	en
dc.subject.other	Microbiological analysis	en
dc.subject.other	Microflora	en
dc.subject.other	Bacteria	en
dc.subject.other	Enzyme inhibition	en
dc.subject.other	Meats	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Salmonella	en
dc.subject.other	Staphylococcus	en
dc.subject.other	Staphylococcus aureus	en
dc.title	Investigation of microbial association of traditionally fermented sausages	en
heal.type	journalArticle	en
heal.publicationDate	2008	en
heal.abstract	The investigation included fermented sausages produced in the countries of west and south-east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The sausages were produced in local meat industries in a traditional way without the use of starter cultures. Samples were collected from three production batches on day 0 and again after 2, 4, 7, 14 and 28 days. Microbiological analyses included the principal ingredients (meat, fat tissue), casings and additives (sugar, mixture of spices, salt), and the finished products. From all three production batches of fermented sausages from each individual country, 150 strains of lactic acid bacteria and 150 strains of coagulase-negative cocci were isolated. Biochemical characteristics of the isolated microorganisms were determined by API system (bioMérieux), i.e. by API 50 CHL and API® Staph. Identification of all strains was made using the computer program APILAB Plus. From the hygienic standpoint, it is highly important that Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus were not found in the finished product. During all stages of investigation, lactobacilli and staphylococci prevailed.	en
heal.journalName	Food Technology and Biotechnology	en
dc.identifier.issue	1	en
dc.identifier.volume	46	en
dc.identifier.spage	93	en
dc.identifier.epage	106	en