Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen
2015
Authors
Vasilev, DraganAleksić, Biljana
Tarbuk, Aleksandra
Dimitrijević, Mirjana
Karabasil, Nedjeljko
Čobanović, Nikola
Vasiljević, Nađa
Conference object (Published version)
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The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products.
Keywords:
Sremski kulen / Lemeski kulen / microbiota / lactic acid bacteriaSource:
58th International Meat Industry Conference (MEATCON2015), 2015, 5, 300-303Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Development of traditional production of dry fermented sausages with protected designation of origin in order to obtain safe products of standard quality (RS-MESTD-Technological Development (TD or TR)-31032)
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Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Vasilev, Dragan AU - Aleksić, Biljana AU - Tarbuk, Aleksandra AU - Dimitrijević, Mirjana AU - Karabasil, Nedjeljko AU - Čobanović, Nikola AU - Vasiljević, Nađa PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1262 AB - The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (MEATCON2015) T1 - Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen VL - 5 SP - 300 EP - 303 DO - 10.1016/j.profoo.2015.09.071 ER -
@conference{ author = "Vasilev, Dragan and Aleksić, Biljana and Tarbuk, Aleksandra and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Čobanović, Nikola and Vasiljević, Nađa", year = "2015", abstract = "The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (MEATCON2015)", title = "Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen", volume = "5", pages = "300-303", doi = "10.1016/j.profoo.2015.09.071" }
Vasilev, D., Aleksić, B., Tarbuk, A., Dimitrijević, M., Karabasil, N., Čobanović, N.,& Vasiljević, N.. (2015). Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen. in 58th International Meat Industry Conference (MEATCON2015) Elsevier Science Bv, Amsterdam., 5, 300-303. https://doi.org/10.1016/j.profoo.2015.09.071
Vasilev D, Aleksić B, Tarbuk A, Dimitrijević M, Karabasil N, Čobanović N, Vasiljević N. Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:300-303. doi:10.1016/j.profoo.2015.09.071 .
Vasilev, Dragan, Aleksić, Biljana, Tarbuk, Aleksandra, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Čobanović, Nikola, Vasiljević, Nađa, "Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):300-303, https://doi.org/10.1016/j.profoo.2015.09.071 . .