Utjecaj Enterococcus faecalis 101 na kakvoću trajnih kobasica iz domaćinstva

master's thesis

• Title (english): Quality of Home-Made Fermented Sausages Produced with Enterococcus Faecalis 101
• Author: Matea Čop
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Vesna Dobranić (predsjednik povjerenstva)
• Committee member: Lidija Kozačinski (član povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2016-12-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

Enterococcus faecalis 101 izoliran je iz sirovog mlijeka i primijenjen u proizvodnji trajnih kobasica od svinjskog mesa u domaćinstvu. Soj pokazuje inhibicijsko djelovanje prema bakteriji L. monocytogenes in vitro. Tijekom zrenja kobasica praćen je broj aerobnih mezofilnih bakterija, bakterija mliječne kiseline, enterokoka, kvasaca i plijesni, Staphylococcus aureus, Listeria monocytogenes, Pseudomonas spp. i Yersinia enterocolitica. Patogene bakterije nisu izolirane, a broj enterokoka u inokuliranoj kobasici ostao je nepromijenjen tijekom zrenja (5 log CFU/g). Kultura E. faecalis 101 nije utjecala nepovoljno na senzorna svojstva kobasica. Potrebna su dodatna istraživanja sigurnosti soja s obzirom na virulentnost, rezistenciju i biogene amine.

Abstract (english)

Enterococcus faecalis 101 has been isolated from raw milk and inoculated to home-made pork fermented sausages. The culture shows antilisterial activity in vitro. Total viable count, lactic acid bacteria, enterococci, yeasts and moulds, Staphylococcus aureus, Listeria monocytogenes, Pseudomonas spp. and Yersinia enterocolitica were monitored during the ripening. Foodborne pathogens were absent, while enterococci count in inoculated sausages remain constant during the ripening (5 log CFU/g). Culture of E. faecalis 101 did not influenced negativelly to sensorial properties of sausages. Further studies are needed to evaluate virulence factors, resistance and biogenic amines production of culture.

• Keywords: Enterococcus faecalis; trajne kobasice; zaštitna kultura
• Keywords (english): Enterococcus faecalis; dry sausages; protective culture
• Language: croatian
• URN:NBN: urn:nbn:hr:178:981503
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-23 10:04:35