BIORAZNOLIKOST MIKROBIOTE HRVATSKIH AUTOHTONIH MESNIH PROIZVODA

master's thesis

• Title (english): BIODIVERSITY OF MICROBIOTA OF CROATIAN AUTOCHTHONOUS MEAT PRODUCTS
• Author: Petra Šarić
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Vesna Dobranić (član povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; Zagreb
• Defense date and country: 2022-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Animal Production and Biotechnology

Abstract

Cilj ovog rada bio je prikazati važnost i ulogu mikroorganizama koji prirodno potječu iz mesnih
proizvoda, a važan su čimbenik za fermentaciju kako autohtonih tako i svih drugih fermentiranih
mesnih proizvoda. U radu su prikazana istraživanja čija je svrha bila izolirati i identificirati
mikroorganizme prirodno prisutne u proizvodu i usporediti njihov učinak sa starter kulturama, da
bi se prepoznale pozitivne strane upotrebe starter kultura. Mikroorganizmi koji se ističu svojom
pojavnošću i utjecajem su bakterije mliječne kiseline, stafilokoki, kvasci i plijesni. Svaki od
navedenih ima određenu metaboličku, enzimatsku ili drugu aktivnost kojom može samostalno ili
zajedno s drugim mikroorganizmima značajno doprinijeti svojstvima konačnog proizvoda.
Važnost prirodno prisutnih mikroorganizama odnosi se na primjenu u obliku starter kultura kako
bi se dobio proizvod karakterističan za podneblje proizvodnje u smislu senzornih svojstava, a s
druge strane kako bi se ostvario napredak prema poboljšanju sigurnosti, higijenske ispravnosti,
trajnosti i standardizaciji gotovog proizvoda. Implementacija autohtonih funkcionalnih starter
kultura ima za cilj poboljšanje senzornih karakteristika proizvoda, ali ne da ih toliko promijeni da
proizvod više ne bi bio prepoznatljiv kao takav. S obzirom da se danas sve više teži zdravom životu
sa što manje „umjetnih“ aditiva (što prirodnija hrana) i smanjenju onečišćenja okoliša, potrošačima
treba pružiti sigurnu hranu dobivenu proizvodnim procesima s minimalnim utjecajem na okoliš.
Autohtoni fermentirani mesni proizvodi su sami po sebi primamljivi potrošačima zbog svoje
autentičnosti, a unaprjeđenje načina proizvodnje i poboljšanje karakteristika zasigurno će im
osigurati dodatnu vrijednost.

Abstract (english)

The aim of this study was to present the importance and role of microorganisms which naturally
originate from meat products, as an important factor for fermentation of both autochthonous and
every other fermented meat products. Research whose purpose was to isolate and identify
microorganisms which naturally occur in products and compare their effect to starter cultures
effect, in order to recognize positive aspects of using starter cultures, was reviewed in this study.
Microorganisms which stand out due to their appearance and impact are lactic acid bacteria,
staphylococci, yeasts and moulds. Each of the aforementioned has a specific metabolic, enzymatic
or other activity that can significantly contribute to the properties of the final product,
independently or along with other microorganisms. The importance of naturally occurring
microorganisms refers to their administration as starter cultures in order to obtain a product
indigenous to the production area in the context of sensory properties, and on the other hand to
achieve progress towards improving safety, hygienic quality, durability and standardization of the
final product. The implementation of autochthonous functional starter cultures aims to improve
the sensory characteristics of the product, but not to change them so much that the product would
no longer be recognizable as such. Given that today there is an increasing effort to live a healthy
life with as few „artificial“ additives as possible (more natural food) and to reduce environmental
pollution, consumers should be provided with safe food obtained through production processes
with minimal impact on the environment. Autochthonous fermented meat products by themselves
are attractive to consumers due to their authenticity and the improvement of their production
methods and features will surely provide them additional value.

• Keywords: fermentirani mesni proizvodi; autohtona mikrobiota; starter kulture; bakterije mliječne kiseline; stafilokoki
• Keywords (english): fermented meat products; autochthonous microbiota; starter cultures; lactic acid bacteria; staphylococci
• Language: croatian
• URN:NBN: urn:nbn:hr:178:811267
• 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: 2022-09-05 09:23:17