Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus

master's thesis

• Title (english): Estimation of microbiological stability of wild boar meat sausages produced by the use of indigenous strain Lactobacillus curvatus
• Author: Petra Špoljarić
• Mentor: Mirna Mrkonjić Fuka (mentor)
• Committee member: Mirna Mrkonjić Fuka (predsjednik povjerenstva)
• Committee member: Danijel Karolyi (član povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Committee member: Irina Tanuwidjaja (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Microbiology); Zagreb
• Defense date and country: 2017-09-28, Croatia

Abstract

Cilj ovog rada je utvrditi mikrobiološku stabilnost tradicionalno fermentiranih trajnih kobasica od mješavine mesa domaće i divlje svinje. U mesnu smjesu inokuliran je soj Lactobacillus curvatus MRS_532 koji je prethodno pokazao dobar tehnološki potencijal i selektiran je za primjenu kao starter kultura. Tijekom fermentacije i zrenja kobasica je praćeno preživljavanje inokuliranog soja, kao i njegov utjecaj na mikrobiološki sastav kobasica, u odnosu na neinokuliranu kontrolu. Mjerenjem pH... More vrijednosti utvrđena je značajna razlika pada pH vrijednosti kod inokulirane kobasice nakon 7. (p<0,001) i 40. dana (p<0,05) u odnosu na neinokuliranu kobasicu. Broj laktobacila je u inokuliranoj kobasici bio značajno veći od broja laktobacila u kontrolnoj kobasici tijekom svih faza (p<0,05), dok je broj neželjene mikrobiote generalno padao prema kraju zrenja. Temeljem analize obrazaca metode otiska prsta (rep-PCR) vidljivo je da dodana starter kultura preživljava, no ima tek ograničen utjecaj na proliferaciju prirodno prisutne mikrobiote. Less

Abstract (english)

The aim of this study is to establish the microbiological stability of traditionally fermented permanent sausages of domestic pig and wild boar meat mixtures. A sausage production mixture was inoculated with the strain Lactobacillus curvatus MRS_532 which has shown a good technological potential in the previous studies and is selected for use as a starter culture. During fermentation and ripening the sausage was followed by survival of the inoculated strain, as well as its influence on... More the microbiological composition of sausages, compared to the uninoculated control. The pH value was determined by a significant difference in the pH value of the inoculated sausage after 7. (p <0,001) and 40 days (p <0,05) compared to uninoculated sausage. The number of lactobacilli in inoculated sausage was significantly higher than the number of lactobacilli in the control sausage during all phases (p <0,05), while the number of unwanted microbial generally fell towards the end of ripening. Based on the analysis of fingerprinting patterns (rep-PCR) it is apparent that the starter cultures survive, but have only limited influence on the proliferation of the naturally occurring microbial. Less

• Keywords: tradicionalne trajne kobasice; Lactobacillus curvatus; mikrobiološka stabilnost; rep-PCR
• Keywords (english): Traditional dry sausages; Lactobacillus curvatus; microbial stability; rep-PCR
• Language: croatian
• URN:NBN: urn:nbn:hr:204:867305
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-12-01 12:30:50