Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama

master's thesis

• Title (english): Surviving autochtonous starter culture in fermented permanent sausages
• Author: Iva Uglešić
• Mentor: Ksenija Markov (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: 2011-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U novije vrijeme sve je veći trend pronalaženja i selekcioniranja novih prirodnih autohtonih potencijalnih starter kultura iz tradicionalnih mesnih proizvoda, koje će biti prilagođene rastu u određenim specifičnim mesnim proizvodima, budući da komercijalni starteri nisu uvijek prilagođeni uvjetima rasta u određenom mesnom proizvodu, pa ponekad ne postižu ni zadovoljavajući stupanj rasta, a time ni zadovoljavajuća senzorska svojstva. Stoga je, svrha ovog rada bila, tijekom različitih faza zrenja, utvrditi preživljavanje autohtone starter kulture u uzorcima industrijski proizvedenih fermentiranih trajnih kobasica. Istraživanja su provedena na uzorcima čajne, zimske, bečke i srijemske kobasice te na kulenu, a ispitivana je mikroflora samih proizvoda te stupanj preživljavanja autohtone starter kulture. Postotak preživljavanja starter kultura pokazuje visokih 78% za Lactobacillus plantarum 1K, te 81,5% za Staphylococcus xylosus 5K tijekom 90 dana čuvanja na temperaturi hladnjaka.

Abstract (english)

Recently has been a growing trend of finding and selection of new natural autochthonous potential starter cultures from the traditional meat products, that will be adjusted growing in certain specific meat products, as commercial starters are not always adjusted to growing conditions in a meat product, and sometimes do not achieve even a satisfying level of growth, and therefore no satisfying organoleptic properties. Therefore, the purpose of this study was, during the different phases of maturation, to determine the survival of autochthonous starter culture in samples of industrially produced fermented permanent sausages. Researches were conducted on samples of čajna, zimska, bečka and srijemska sausage and of kulen sausage, and tested the microflora of the products and the level of survival autochthonous starter culture. Percentage survival of starter cultures shows a high of 78% for Lactobacillus plantarum 1K, and 81.5% for Staphylococcus xylosus 5K during 90 days of storage at refrigerator temperature.

• Keywords: autohtone starter kulture; trajne fermentirane kobasice; mikroflora
• Keywords (english): autochthonous starter cultures; permanent fermented sausages; microflora
• Language: croatian
• URN:NBN: urn:nbn:hr:159:747512
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 10:46:09