TY  - JOUR
AU  - Brankica, Lakićević
AU  - Olivera, Bunčić
AU  - Vera, Katić
AU  - Zorica, Lepšanović
AU  - Ljiljana, Petrović
AU  - Vesna, Janković
AU  - Predrag, Ikonić
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2163
AB  - The aim of this study was to determine the survival of Listeria spp. during the preparation and ripening of an artisan Serbian sausage (Petrovská klobása) and to characterize the isolates by amplification of the hlyA gene. Results obtained by standard microbiological and molecular methods showed that during fermentation, drying, ripening and storage of Petrovská klobása, 17 out of 99 samples were positive for the presence of Listeria spp. Among them we detected a hemolytic, atypical, non pathogenic L. innocua strain FSL J1-023, whose genome sequence is important in understanding the role of horizontal gene transfer and recombination in the evolution of pathogenicity of Listeria. The most important product characteristics influencing the survival and growth of Listeria spp. during production and ripening of Petrovská klobása were: pH, water activity, temperature and starter culture.
AB  - Cilj ovog rada je bio da se utvrdi preživljavanje Listeria spp. u toku proizvodnje i zrenja tradicionalne srpske kobasice (Petrovačka kobasica) kao i da se okarakterišu izolati dobijeni umnožavanjem hlyA gena. Rezultati dobijeni standardnim mikrobiološkim i molekularnim metodama su pokazali da je tokom fermentacije, sušenja, zrenja i skladištenja Petrovačke kobasice, 17 od ukupno 99 uzoraka bilo pozitivno na prisustvo Listeria spp. Među njima, otkriven je hemolitični, atipični nepatogeni soj L. innocua FSL J1-023, čija je genomska sekvenca važna u rezumevanju uloge horizontalnog genskog transfera i rekombinacije tokom evolucije patogenosti. Najvažnije karakteristike proizvoda koje su uticale na preživljavanje i rast Listeria spp. tokom proizvodnje i zrenja Petrovačke kobasice bili su pH, aktivnost vode, temperature i starter kultura.
T2  - Acta Veterinaria-Beograd
T2  - Acta Veterinaria-Beograd
T1  - Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása
T1  - Detekcija Listeria Spp. U Toku Proizvodnje I Zrenja Petrovačke Kobasice
VL  - 64
IS  - 3
SP  - 367
EP  - 377
DO  - 10.2478/acve-2014-0035
ER  - 

@article{
author = "Brankica, Lakićević and Olivera, Bunčić and Vera, Katić and Zorica, Lepšanović and Ljiljana, Petrović and Vesna, Janković and Predrag, Ikonić",
year = "2014",
abstract = "The aim of this study was to determine the survival of Listeria spp. during the preparation and ripening of an artisan Serbian sausage (Petrovská klobása) and to characterize the isolates by amplification of the hlyA gene. Results obtained by standard microbiological and molecular methods showed that during fermentation, drying, ripening and storage of Petrovská klobása, 17 out of 99 samples were positive for the presence of Listeria spp. Among them we detected a hemolytic, atypical, non pathogenic L. innocua strain FSL J1-023, whose genome sequence is important in understanding the role of horizontal gene transfer and recombination in the evolution of pathogenicity of Listeria. The most important product characteristics influencing the survival and growth of Listeria spp. during production and ripening of Petrovská klobása were: pH, water activity, temperature and starter culture., Cilj ovog rada je bio da se utvrdi preživljavanje Listeria spp. u toku proizvodnje i zrenja tradicionalne srpske kobasice (Petrovačka kobasica) kao i da se okarakterišu izolati dobijeni umnožavanjem hlyA gena. Rezultati dobijeni standardnim mikrobiološkim i molekularnim metodama su pokazali da je tokom fermentacije, sušenja, zrenja i skladištenja Petrovačke kobasice, 17 od ukupno 99 uzoraka bilo pozitivno na prisustvo Listeria spp. Među njima, otkriven je hemolitični, atipični nepatogeni soj L. innocua FSL J1-023, čija je genomska sekvenca važna u rezumevanju uloge horizontalnog genskog transfera i rekombinacije tokom evolucije patogenosti. Najvažnije karakteristike proizvoda koje su uticale na preživljavanje i rast Listeria spp. tokom proizvodnje i zrenja Petrovačke kobasice bili su pH, aktivnost vode, temperature i starter kultura.",
journal = "Acta Veterinaria-Beograd, Acta Veterinaria-Beograd",
title = "Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása, Detekcija Listeria Spp. U Toku Proizvodnje I Zrenja Petrovačke Kobasice",
volume = "64",
number = "3",
pages = "367-377",
doi = "10.2478/acve-2014-0035"
}

Brankica, L., Olivera, B., Vera, K., Zorica, L., Ljiljana, P., Vesna, J.,& Predrag, I.. (2014). Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása. in Acta Veterinaria-Beograd, 64(3), 367-377.
https://doi.org/10.2478/acve-2014-0035

Brankica L, Olivera B, Vera K, Zorica L, Ljiljana P, Vesna J, Predrag I. Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása. in Acta Veterinaria-Beograd. 2014;64(3):367-377.
doi:10.2478/acve-2014-0035 .

Brankica, Lakićević, Olivera, Bunčić, Vera, Katić, Zorica, Lepšanović, Ljiljana, Petrović, Vesna, Janković, Predrag, Ikonić, "Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása" in Acta Veterinaria-Beograd, 64, no. 3 (2014):367-377,
https://doi.org/10.2478/acve-2014-0035 . .