Mikrobiološka i kemijska analiza domaćih kobasica

master's thesis

• Title (english): Microbiological and chemical analysis of home made sausages
• Author: Vesna Dukić
• Mentor: Jadranka Frece (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2011-06-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Svrha ovog rada je odrediti mikrobnu populaciju i kemijski sastav u kobasicama domaće proizvodnje proizvedenih na tradicionalan način u seoskim domaćinstvima s područja Varaždinske županije, jer je riječ o rizičnoj skupini namirnica koje mogu biti izvor različitih uzročnika bolesti. Nadalje, kao dio autohtone mikrobne populacije, potencijalnih starter kultura koje su odgovorne za aromu i teksturu određenog tradicionalnog mesnog proizvoda, izolirane su, osim bakterija mliječne kiseline i bakterije iz roda Staphylococcus. U 15 analiziranih uzoraka, pronađene su enterobakterije, sulfitoreducirajuće klostridije, Salmonella sp. i nepatogene Listeria vrste. Od izolata bakterija iz roda Staphylococcus, tipičnih predstavnika starter kultura za meso, pronađen je S. xylosus, a od bakterija mliječne kiseline Lactobacillus acidophilus. Izolat Lactobacillus acidophilus KA1 pokazao je znatno antimikrobno djelovanje prema patogenim test mikroorganizmima, kroz proizvodnju visokih koncentracija mliječne kiseline, te pokazao jedno od važnih svojstava potencijalnih starter kultura. U većini uzoraka, s obzirom na prosječan odnos udjela proteina i masti (1:1,4), utvrđena je negativna korelacija te heterogenost u kemijskim sastavu.

Abstract (english)

The aim of the study is to assess microbial population and chemical composition in sausages manufactured in a traditional way at family farms in Varaždin County, since this product belongs to the risk group of foodstuffs that may be the source of various disease causing agents. Lactic acid bacteria and bacteria of the genus Staphylococcus were isolated in study specimens as potential starter cultures and part of the autochthonous microbial population responsible for the flavor and texture of a particular traditional meat product. In 15 analysed samples enterobacterie, sulfite-reducing clostridia, Salmomella sp. and no pathogenic Listeria genus were determined. Staphylococcus xylosus was detected as a typical representative of the meat starter culture and Lactobacillus acidophilus as lactic acid bacteria. The Lactobacillus acidophilus KA1 isolate exerted high antimicrobial action against pathogenic test microorganisms by production of high concentrations of lactic acid, thus demonstrating one of the important properties of the potential starter culture. Considering the average protein to fat ratio (1:1.4), negative correlation and heterogeneous chemical composition were found in most specimens.

• Keywords: mikrobna populacija; kemijski sastav; kobasice; Varaždinska županija
• Keywords (english): microbe population; chemical composition; sausages; Varaždin County
• Language: croatian
• URN:NBN: urn:nbn:hr:159:497393
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 07:25:26