Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages
2017
Authors
Ivanović-Ćirić, JelenaMitrović, Radmila
Janjić, Jelena
Bošković, Marija
Baltić, Branislav
Glišić, Milica
Šarčević, Danijela
Baltić, Milan Ž.
Article (Published version)
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The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducin...g the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.
Keywords:
Yersinia enterocolitica / Sremska sausage / food safety / microbiological statusSource:
Meat Technology, 2017, 58, 1, 39-46Publisher:
- Institute of meat hygiene and technology, Belgrade
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Ivanović-Ćirić, Jelena AU - Mitrović, Radmila AU - Janjić, Jelena AU - Bošković, Marija AU - Baltić, Branislav AU - Glišić, Milica AU - Šarčević, Danijela AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1452 AB - The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages VL - 58 IS - 1 SP - 39 EP - 46 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1452 ER -
@article{ author = "Ivanović-Ćirić, Jelena and Mitrović, Radmila and Janjić, Jelena and Bošković, Marija and Baltić, Branislav and Glišić, Milica and Šarčević, Danijela and Baltić, Milan Ž.", year = "2017", abstract = "The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages", volume = "58", number = "1", pages = "39-46", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1452" }
Ivanović-Ćirić, J., Mitrović, R., Janjić, J., Bošković, M., Baltić, B., Glišić, M., Šarčević, D.,& Baltić, M. Ž.. (2017). Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages. in Meat Technology Institute of meat hygiene and technology, Belgrade., 58(1), 39-46. https://hdl.handle.net/21.15107/rcub_veterinar_1452
Ivanović-Ćirić J, Mitrović R, Janjić J, Bošković M, Baltić B, Glišić M, Šarčević D, Baltić MŽ. Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages. in Meat Technology. 2017;58(1):39-46. https://hdl.handle.net/21.15107/rcub_veterinar_1452 .
Ivanović-Ćirić, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Baltić, Branislav, Glišić, Milica, Šarčević, Danijela, Baltić, Milan Ž., "Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages" in Meat Technology, 58, no. 1 (2017):39-46, https://hdl.handle.net/21.15107/rcub_veterinar_1452 .