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dc.creatorIvanović-Ćirić, Jelena
dc.creatorMitrović, Radmila
dc.creatorJanjić, Jelena
dc.creatorBošković, Marija
dc.creatorBaltić, Branislav
dc.creatorGlišić, Milica
dc.creatorŠarčević, Danijela
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:13:04Z
dc.date.available2020-06-03T14:13:04Z
dc.date.issued2017
dc.identifier.issn2466-4812
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1452
dc.description.abstractThe 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.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceMeat technology
dc.subjectYersinia enterocoliticaen
dc.subjectSremska sausageen
dc.subjectfood safetyen
dc.subjectmicrobiological statusen
dc.titleEffect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausagesen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractБалтић, Милан Ж.; Бошковић, Марија; Ивановић-Ћирић, Јелена; Митровић, Радмила; Јањић, Јелена; Балтић, Бранислав; Шарчевић, Данијела; Глишић, Милица;
dc.citation.volume58
dc.citation.issue1
dc.citation.spage39
dc.citation.epage46
dc.citation.other58(1): 39-46
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/415/1451.pdf
dc.identifier.rcubconv_1239
dc.type.versionpublishedVersion


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