Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation
Аутори
Ivanović, JelenaMitrović, Radmila
Janjić, Jelena
Bošković, Marija
Đorđević, Vesna
Đorđević, Jasna
Baltić, Tatjana
Baltić, Milan Ž.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results... indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages.
Кључне речи:
Growth inhibiton / lactic acid bacteria / pH value / sausages / Y. enterocoliticaИзвор:
Journal of Agricultural Science and Technology B, 2015, 5, 9, 626-634Издавач:
- David Publishing Company
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Ivanović, Jelena AU - Mitrović, Radmila AU - Janjić, Jelena AU - Bošković, Marija AU - Đorđević, Vesna AU - Đorđević, Jasna AU - Baltić, Tatjana AU - Baltić, Milan Ž. PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2805 AB - The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages. PB - David Publishing Company T2 - Journal of Agricultural Science and Technology B T1 - Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation VL - 5 IS - 9 SP - 626 EP - 634 DO - 10.17265/2161-6264/2015.09.005 ER -
@article{ author = "Ivanović, Jelena and Mitrović, Radmila and Janjić, Jelena and Bošković, Marija and Đorđević, Vesna and Đorđević, Jasna and Baltić, Tatjana and Baltić, Milan Ž.", year = "2015", abstract = "The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages.", publisher = "David Publishing Company", journal = "Journal of Agricultural Science and Technology B", title = "Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation", volume = "5", number = "9", pages = "626-634", doi = "10.17265/2161-6264/2015.09.005" }
Ivanović, J., Mitrović, R., Janjić, J., Bošković, M., Đorđević, V., Đorđević, J., Baltić, T.,& Baltić, M. Ž.. (2015). Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation. in Journal of Agricultural Science and Technology B David Publishing Company., 5(9), 626-634. https://doi.org/10.17265/2161-6264/2015.09.005
Ivanović J, Mitrović R, Janjić J, Bošković M, Đorđević V, Đorđević J, Baltić T, Baltić MŽ. Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation. in Journal of Agricultural Science and Technology B. 2015;5(9):626-634. doi:10.17265/2161-6264/2015.09.005 .
Ivanović, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Đorđević, Vesna, Đorđević, Jasna, Baltić, Tatjana, Baltić, Milan Ž., "Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation" in Journal of Agricultural Science and Technology B, 5, no. 9 (2015):626-634, https://doi.org/10.17265/2161-6264/2015.09.005 . .