Overview of indigenous epiphytic microflora in Serbian fermented sausages
2013
Borović, Branka (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Velebit, Branko (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Spirić, Danka (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
During the last few decades there has been an increasing trend of research studies dealing with epiphytic microflora isolated from dry fermented sausages manufactured in traditional manner, particularly dealing with lactic acid bacteria (LAB). Sremska sausage is distinctive type of dry fermented sausages in Serbia, traditionally handmade in households and small-scale plants or produced in meat industry plants. In addition to Sremska sausage, being solely made from pork, there are some other types of sausages also being manufactured in a traditional way. These include Levačka sausage which has been made from both pork and beef in the region of Šumadija (Levač) and also Užička sausage mostly being made of beef in the region of Mt. Zlatibor. The quality and sensory properties of these products are largely influenced by many factors: ingredients, epiphytic microflora metabolism (proteolysis and lipolysis), physical and chemical alterations during ripening, smoking and drying, casing properties and as well as microclimatic conditions in regions where sausages are being manufactured. The most dominant microflora in traditionally fermented Sremska, Levačka and Užička sausage consists of Pediococcus pentosaceus andLn. mesenteroideswhile to a lesser extent Lb. curvatus, Lactococcus lactis, Lb. brevis, and Lb. sakeihave been isolated. Molecular biology methods such as sequencing and repPCR with (GTG)5primers have been employed in order to identify LAB isolated from sausages. By comparing our results with the results of other authors we concludedthat indigenous strains from Serbian autochthonous sausages are more or less the same as strains isolated from sausages from other countries.
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