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Bibliographic record number: 726963


Authors: Frece, Jadranka; Mrvčić, Jasna; Uglešić, Iva; Lončar, Zdenko; Kovačević, Dragan; Delaš, Frane; Markov, Ksenija
Title: Industrial sausage produced with autochthonous starter culture
Source: Book of Abstracts / Frece, Jadranka (ed). - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists , 2014. 91-91 (ISBN: 978-953-99725-5-2).
Meeting: 8th International Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Opatija, Hrvatska, 21-24.10.2014.
Keywords: industrial sausage; autochthonous starter cultures; microbiological properties; physicochemical properties; shelf-life
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 "Čajna 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.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: Domestic peer-review
Original language: ENG
Category: Znanstveni
Research fields:
Contrib. to CROSBI by: Frane Delaš (, 4. Stu. 2014. u 13:15 sati

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