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
收藏
页码：300 / 303
页数：4
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