TY  - CONF
AU  - Bošković, Marija
AU  - Tadić, V.
AU  - Đorđević, Jasna
AU  - Glišić, Milica
AU  - Lakićević, Brankica
AU  - Dimitrijević, Mirjana
AU  - Bailić, M. Z.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1529
AB  - The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Cajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2. of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage
VL  - 85
SP  - UNSP 012074
DO  - 10.1088/1755-1315/85/1/012074
ER  - 

@conference{
author = "Bošković, Marija and Tadić, V. and Đorđević, Jasna and Glišić, Milica and Lakićević, Brankica and Dimitrijević, Mirjana and Bailić, M. Z.",
year = "2017",
abstract = "The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Cajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2. of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage",
volume = "85",
pages = "UNSP 012074",
doi = "10.1088/1755-1315/85/1/012074"
}

Bošković, M., Tadić, V., Đorđević, J., Glišić, M., Lakićević, B., Dimitrijević, M.,& Bailić, M. Z.. (2017). Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012074.
https://doi.org/10.1088/1755-1315/85/1/012074

Bošković M, Tadić V, Đorđević J, Glišić M, Lakićević B, Dimitrijević M, Bailić MZ. Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012074.
doi:10.1088/1755-1315/85/1/012074 .

Bošković, Marija, Tadić, V., Đorđević, Jasna, Glišić, Milica, Lakićević, Brankica, Dimitrijević, Mirjana, Bailić, M. Z., "Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012074,
https://doi.org/10.1088/1755-1315/85/1/012074 . .