Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása

Abstract

The aim of this study was to determine the survival of Listeria spp. during the preparation and ripening of an artisan Serbian sausage (Petrovská klobása) and to characterize the isolates by amplification of the hlyA gene. Results obtained by standard microbiological and molecular methods showed that during fermentation, drying, ripening and storage of Petrovská klobása, 17 out of 99 samples were positive for the presence of Listeria spp. Among them we detected a hemolytic, atypical, non pathogenic L. innocua strain FSL J1-023, whose genome sequence is important in understanding the role of horizontal gene transfer and recombination in the evolution of pathogenicity of Listeria. The most important product characteristics influencing the survival and growth of Listeria spp. during production and ripening of Petrovská klobása were: pH, water activity, temperature and starter culture.

Cilj ovog rada je bio da se utvrdi preživljavanje Listeria spp. u toku proizvodnje i zrenja tradicionalne srpske kobasice (Petrovačka kobasica) kao i da se okarakterišu izolati dobijeni umnožavanjem hlyA gena. Rezultati dobijeni standardnim mikrobiološkim i molekularnim metodama su pokazali da je tokom fermentacije, sušenja, zrenja i skladištenja Petrovačke kobasice, 17 od ukupno 99 uzoraka bilo pozitivno na prisustvo Listeria spp. Među njima, otkriven je hemolitični, atipični nepatogeni soj L. innocua FSL J1-023, čija je genomska sekvenca važna u rezumevanju uloge horizontalnog genskog transfera i rekombinacije tokom evolucije patogenosti. Najvažnije karakteristike proizvoda koje su uticale na preživljavanje i rast Listeria spp. tokom proizvodnje i zrenja Petrovačke kobasice bili su pH, aktivnost vode, temperature i starter kultura.