Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14740%2F15%3A00082408" target="_blank" >RIV/00216224:14740/15:00082408 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/15:43873603 RIV/00027162:_____/15:#0001265
Result on the web
<a href="http://ac.els-cdn.com/S0956713514006124/1-s2.0-S0956713514006124-main.pdf?_tid=29ee0eaa-1993-11e5-991a-00000aacb362&acdnat=1435055736_3b62a1db23f21d43f07041b39a88a4db" target="_blank" >http://ac.els-cdn.com/S0956713514006124/1-s2.0-S0956713514006124-main.pdf?_tid=29ee0eaa-1993-11e5-991a-00000aacb362&acdnat=1435055736_3b62a1db23f21d43f07041b39a88a4db</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2014.10.030" target="_blank" >10.1016/j.foodcont.2014.10.030</a>

Result language
angličtina
Original language name
Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations
Original language description
The aim of this study was to determine the potential spoilage agent in hot smoked dry sausages among lactic acid bacteria (LAB). A total of 87 Vysocina sausages obtained from eight producers in the Czech Republic were analysed. The number of LAB ranged from 2.00 to 7.88 log CFU/g. Weissella viridescens was found in 30 of the 42 samples positive for LAB (71.4%), in 23 cases (53.5%) as a monoculture of LAB. An analysis of the factory environment and raw materials (84 swab samples) for the presence of LABwas conducted in relation to three producers. The species W viridescens was found in just 2.4% of all swabs. As total of four samples designated for reworking contained LAB, with three sample being positive for the presence of W viridescens, we suggest that the reworking process leads to subsequent growth of thermoresistant strains causing spoilage of the sausages.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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