Effect of starter cultures on survival of Listeria monocytogenes in Cajna sausage
2017
Authors
Bošković, MarijaTadić, V.
Đorđević, Jasna
Glišić, Milica
Lakićević, Brankica
Dimitrijević, Mirjana
Bailić, M. Z.
Conference object (Published version)
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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.
Source:
59th International Meat Industry Conference (MEATCON2017), 2017, 85, UNSP 012074-Publisher:
- Iop Publishing Ltd, Bristol
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)
DOI: 10.1088/1755-1315/85/1/012074
ISSN: 1755-1307
WoS: 000418556900074
Scopus: 2-s2.0-85030631112
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Institution/Community
Fakultet veterinarske medicineTY - 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 . .