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

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