Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage
During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-ferm...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001145253/Details |
|---|---|
| Matična publikacija: |
Veterinarska stanica (Online) 52 (2021), 2 ; str. 141-147 |
| Glavni autori: | Zadravec, Manuela (Author), Lešić, Tina, Perković, Irena, Jakopović, Željko, inženjer prehrambenog inženjerstva, Vahčić, Nada, Jaki Tkalec, Vesna, Dujić, Tomislav, Pleadin, Jelka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.46419/vs.52.2.9 Hrčak |
| LEADER | 04372naa a22004454i 4500 | ||
|---|---|---|---|
| 001 | NSK01001145253 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20221125125210.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 220803s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.46419/vs.52.2.9 | |
| 035 | |a (HR-ZaNSK)001145253 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 636/639 |2 2011 | |
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Zadravec, Manuela |4 aut | |
| 245 | 1 | 0 | |a Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage |h [Elektronička građa] / |c Manuela Zadravec, Tina Lešić, Irena Perković, Željko Jakopović, Nada Vahčić, Vesna Jaki Tkalec, Tomislav Dujić, Jelka Pleadin. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 25 jed. | ||
| 504 | |a Abstract ; Sažetak. | ||
| 520 | |a During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-fermented sausages from Croatian family small holdings were examined, the casings peeled off and examined for mycobiota before and after six months of refrigerated storage in plastic bags, at +4 °C in darkness, at a low humidity and evaporation rate. For mycobiota identification, traditional (macroscopic and microscopic) and molecular (Polymerase Chain Reaction, PCR) methods were combined. At the beginning of the study (after sausage curing), the prevalent isolated species were from the genera Penicillium (74%), Aspergillus 14% and Mucor (12%). After the six month period, a different mould structure was observed, with the dominant isolation of Aspergillus genus (64%), followed by the genera Penicillium (34%) and Mucor (2%). In comparison with the literature data, it can be concluded that the casing mycoflora on dry-fermented sausages stored in the refrigerator changed in the same way as if they not been refrigerated, though the process of mycoflora change was slower with refrigeration. | ||
| 520 | |a Tijekom razdoblja zrenja trajnih fermentiranih kobasica mikoflora koja obrasta i prekriva njihovu površinu mijenja se u ovisnosti o uvjetima okoliša i “unutarnjim čimbenicima”, koji uključuju sadržaj hranjivih sastojaka, aktivitet vode, pH vrijednost i prisutnost antimikrobnih tvari (starter kulture). U ovom je istraživanju uzorkovano dvadeset i pet parova trajnih fermentiranih kobasica s malih hrvatskih obiteljskih poljoprivrednih gospodarstava, odljušten je njihov ovitak te je ispitivana mikoflora prije i nakon skladištenja u hladnjaku tijekom šest mjeseci, u plastičnim vrećicama, na +4 °C, u tami, pri maloj vlažnosti i brzini isparavanja. Za identifikaciju plijesni kombinirane su tradicionalne (makroskopske i mikroskopske) i molekularne (lančana reakcija polimeraze, PCR) metode. Na početku istraživanja (nakon sazrijevanja i uzimanja uzoraka kobasica) prevladavale su izolirane vrste iz roda Penicillium (74 %), Aspergillus 14 % i Mucor (12 %). Nakon razdoblja od šest mjeseci uočena je drugačija struktura plijesni, pri čemu je pretežno izoliran rod Aspergillus (64 %), a zatim Penicillium (34 %) i Mucor (2 %). Sagledavajući literaturne podatke može se zaključiti da se mikoflora na ovitcima trajnih fermentiranih kobasica pohranjenih u hladnjaku mijenjala na isti način kao što bi se i mijenjala bez pohranjene u hladnjaku, jedino što bi proces promjena mikoflore vremenski trajao kraće. | ||
| 653 | 0 | |a Mikoflora |a Površinske plijesni |a Trajne fermentirane kobasice |a Pohrana | |
| 700 | 1 | |a Lešić, Tina |4 aut | |
| 700 | 1 | |a Perković, Irena |4 aut | |
| 700 | 1 | |a Jakopović, Željko, |c inženjer prehrambenog inženjerstva |4 aut | |
| 700 | 1 | |a Vahčić, Nada |4 aut | |
| 700 | 1 | |a Jaki Tkalec, Vesna |4 aut | |
| 700 | 1 | |a Dujić, Tomislav |4 aut | |
| 700 | 1 | |a Pleadin, Jelka |4 aut | |
| 773 | 0 | |t Veterinarska stanica (Online) |x 1849-1170 |g 52 (2021), 2 ; str. 141-147 |w nsk.(HR-ZaNSK)000855872 | |
| 981 | |b Be2020 |b B06/20 | ||
| 998 | |b tino2211 | ||
| 856 | 4 | 0 | |u https://doi.org/10.46419/vs.52.2.9 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/247364 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |