Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Industrial Sausage Produced with Autochthonous Starter Culture (CROSBI ID 621070)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Frece, Jadranka ; Mrvčić, Jasna ; Uglešić, Iva ; Lončar, Zdenko ; Kovačević, Dragan ; Delaš, Frane ; Markov, Ksenija Industrial Sausage Produced with Autochthonous Starter Culture // Proceedigs 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka (ur.). Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014. str. 6-9

Podaci o odgovornosti

Frece, Jadranka ; Mrvčić, Jasna ; Uglešić, Iva ; Lončar, Zdenko ; Kovačević, Dragan ; Delaš, Frane ; Markov, Ksenija

engleski

Industrial Sausage Produced with Autochthonous Starter Culture

The aim of this research is to evaluate whether the well-defined autochthonous starter cultures survive controlled conditions (temperature, relative humidity) for industrial production of fermented sausage. Bacterial strains Lactobacillus plantarum 1K and Staphylococcus carnosus 4K1 were used as starter cultures for industrial sausage production. Effects of the added autochthonous functional starter cultures on microbiological and physicochemical properties and shelf-life of “Cajna sausage” were also monitored. Conventional culturing, isolation, identification by biochemical API and MALDI-TOF MS methods were applied to industrial sausage to define and monitor the viability of introduced autochthonous Lactobacillus and Staphylococcus strains. The obtained results indicated that the applied autochthonous starter cultures have better adapted to the meat environment and to the specific manufacturing process compared to the commercial starter cultures and they prolonged the shelf-life of the final product.

industrial sausage; autochthonous starter cultures; microbiological properties; physicochemical properties; shelf-life

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

6-9.

2014.

objavljeno

Podaci o matičnoj publikaciji

Proceedigs 8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Frece, Jadranka

Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

978-953-99725-6-9

Podaci o skupu

8th International Congress of Food Technologists, Biotechnologists and Nutritionists

poster

12.10.2014-24.10.2014

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija