Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen

被引：13

作者：

Vasilev, Dragan ^{[1
]}

Aleksic, Biljana ^{[1
]}

Tarbuk, Aleksandra ^{[3
]}

Dimitrijevic, Mirjana ^{[1
]}

Karabasil, Nedjeljko ^{[1
]}

Cobanovic, Nikola ^{[1
]}

Vasiljevic, Nadja ^{[2
]}

机构：

[1] Fac Vet Med, Belgrade 11000, Serbia

[2] Fac Med, Dr Subotica 8, Belgrade 11000, Serbia

[3] Minist Agr Forestry & Water Management, Belgrade 11050, Serbia

来源：

58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) | 2015年 / 5卷

关键词：

Sremski kulen; Lemeski kulen; microbiota; lactic acid bacteria;

D O I：

10.1016/j.profoo.2015.09.071

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products. (C) 2015 The Authors. Published by Elsevier Ltd.

引用

页码：300 / 303

页数：4

共 50 条

[1] Identification of lactic acid bacteria isolated from dry fermented sausages
Fleck, Zeljka Cvrtila
Savic, Vladimir
Kozacinski, Lidija
Njari, Bela
Zdolec, Nevijo
Filipovic, Ivana
[J]. VETERINARSKI ARHIV, 2012, 82 (03) : 265 - 272
[2] Content of vasoactive amines in Sremski kulen and Sremska kobasica traditional dry fermented sausages from Vojvodina
Tasic, Tatjana
Ikonic, Predrag
Jokanovic, Marija
Mandic, Anamarija
Tomovic, Vladimir
Sojic, Branislav
Skaljac, Snezana
[J]. 58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015), 2015, 5 : 282 - 284
[3] Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage
Suvajdzic, Branko
Tasic, Tatjana
Teodorovic, Vlado
Jankovic, Vesna
Dimitrijevic, Mirjana
Karabasil, Nedeljko
Vasilev, Dragan
[J]. ANIMAL SCIENCE JOURNAL, 2020, 91 (01)
[4] Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food
Sengun, Ilkin Yucel
Nielsen, Dennis S.
Karapinar, Mehmet
Jakobsen, Mogens
[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2009, 135 (02) : 105 - 111
[5] Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages):: In situ assays
Albano, Helena
Oliveira, Marcia
Aroso, Ricardo
Cubero, Nuria
Hogg, Tim
Teixeira, Paula
[J]. MEAT SCIENCE, 2007, 76 (04) : 796 - 800
[6] Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia
Z. H. Sun
W. J. Liu
J. C. Zhang
J. Yu
W. Gao
M. Jiri
B. Menghe
T. S. Sun
H. P. Zhang
[J]. Folia Microbiologica, 2010, 55 : 270 - 276
[7] Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia
Sun, Z. H.
Liu, W. J.
Zhang, J. C.
Yu, J.
Gao, W.
Jiri, M.
Menghe, B.
Sun, T. S.
Zhang, H. P.
[J]. FOLIA MICROBIOLOGICA, 2010, 55 (03) : 270 - 276
[8] Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese
Zdolec, Nevijo
Filipovic, Ivana
Fleck, Zeljka Cvrtila
Maric, Aleks
Jankuloski, Dean
Kozacinski, Lidija
Njari, Bela
[J]. VETERINARSKI ARHIV, 2011, 81 (01) : 133 - 141
[9] Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages
Fraqueza, Maria Joao
[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2015, 212 : 76 - 88
[10] Identification of lactic acid bacteria isolated from traditional Sudanese fermented camel's milk (Gariss)
Ashmaig, Ayman
Hasan, Alaa
El Gaali, Eisa
[J]. AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, 2009, 3 (08): : 451 - 457

← 1 2 3 4 5 →