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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16270/15:43873603 RIV/00027162:_____/15:#0001265

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: CEITEC - central european institute of technology</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

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Svazek periodika

50

Číslo periodika v rámci svazku

April

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

804-808

Kód UT WoS článku

000347581100112

EID výsledku v databázi Scopus

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