The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)

Danilović, Bojana; Joković, Nataša; Petrović, Ljiljana; Veljović, Katarina; Tolinački, Maja; Savić, Dragiša

doi:10.1016/j.meatsci.2011.02.026

Cited by 35 publications

(24 citation statements)

References 32 publications

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“…The preliminary phenotypic and biochemical identification of 120 LAB isolates was in accordance with previous studies of these isolates [2,18], indicating that they belong to Lactobacillus and Leuconostoc genera.…”

Section: Discussionsupporting

confidence: 85%

“…The microbial profile of fermented sausages consists mainly of LAB, which are specially adapted to the ecology of meat fermentation. LAB have a great influence on the entire process of fermentation and preservation by preventing the growth of other opportunistic bacteria [1][2][3]. The ability of LAB to decrease the pH by producing acid from sugars prevents the growth of pathogens and ensures the stability and safety of the final product [4].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, PCR amplification of repetitive bacterial DNA elements (rep-PCR) is recognized as a simple PCR-based technique with a high discriminatory power and low cost and it is used for classifying and typing a wide range of Gram-negative and several Gram-positive bacteria [8]. Rep-PCR fingerprinting methods can give comparative results, even when using only one primer, such as GTG 5 , which was proven to be one of the best elements for Lactobacillus determination [2,8,10,12]. On the other hand, RAPD requires the use of more than one primer for strain characterization in most cases [13].…”

Section: Introductionmentioning

confidence: 99%

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Genetic polymorphism of lactic acid bacteria isolated from “Pirot ‘ironed’ sausage” from Serbia

Bogdanović¹,

Jelušić

Berić

et al. 2019

ARCH BIOL SCI BELGRA

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The "Pirot 'ironed' sausage" (Pis) is a traditional, dry, fermented product originating from the town of Pirot, situated in southeastern Serbia. This product is made from different types of meat (goat, sheep, beef and donkey) and spices, without additives or starter cultures. Pis is an organic, unprocessed product, without heat or smoke treatment. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pis produced by six different brands during a two-year period using phenotypic and genetic identification. Preliminary characterization of the LAB was based on general morphology and biochemical tests. Repetitive elements such as REP, BOX and GTG 5 , found in the genome of these bacteria, and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD PCR) sequences were used for determination of genetic polymorphism. Identification by 16S rRNA gene sequencing showed the presence of only two LAB species, Lactobacillus sakei (76%) and Leuconostoc mesenteroides (24%). However, genetic polymorphism was detected using fingerprinting methods. In comparison with other primers, the profiles obtained with GTG 5 showed the highest heterogeneity for most of the tested isolates, with sequencing results additionally confirming its discriminatory power. In addition, M13 RAPD primer also produced satisfactory separation of the tested isolates.

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Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Genetic polymorphism of lactic acid bacteria isolated from “Pirot ‘ironed’ sausage” from Serbia

Bogdanović¹,

Jelušić

Berić

et al. 2019

ARCH BIOL SCI BELGRA

View full text Add to dashboard Cite

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“…; Danilovic et al . ). Lactobacilli species are well adapted to meat products, playing a recognized role in their preservation and safety, thus promoting final products microbial stability.…”

Section: Discussionmentioning

confidence: 97%

“…Sausages with a larger diameter had a longer curing/fermentation time, resulting in a slight decrease of staphylococci, enterococci and yeasts counts. This is related with bacterial groups adaptation to the changes of pH and a w noticed in LD products as a result of environmental conditions of curing and lactic acid production by from other LAB highly adapted to meat products processing (Chaillou et al 2005;Danilovic et al 2011). Lactobacilli species are well adapted to meat products, playing a recognized role in their preservation and safety, thus promoting final products microbial stability.…”

Section: Discussionmentioning

confidence: 99%

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Alves

Fernandes

Bessa

et al. 2016

Journal of Food Processing and Preservation

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The food industry aims to produce dry fermented sausages (DFS) with high quality, but Alentejano or Iberian pork has a high price, which might jeopardize the sustainability of traditional producers. Considering this fact, the objective of this work was to evaluate the quality and acceptability of DFS made with low value pork raw material from Alentejano purebred sows and a crossbred Iberian × Duroc pigs. The nutritional fat values, microbial and sensorial quality of DFS with different diameters were assessed and the texture and fatty acids (FA) profiles were correlated with sensory attributes. Pork raw material did not influence pH, aw and microbial characteristics of both DFS, but those produced with Alentejano sows presented the highest content of polyunsaturated FA and less saturated FA. Both DFS presented satisfactory appreciations regarding sensorial quality. Practical Applications This work aims to increase knowledge about dry fermented sausage processed with an alternative crossbreed Iberian × Duroc pigs less expensive than the Iberian pigs. This alternative in traditional processing of dry fermented sausages with the maintenance of their quality and consumer acceptability will contribute to the sustainability of all traditional small meat industries and of an economic sector with great importance on the Mediterranean region.

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Methodologies for the Study of Microbial Ecology in Fermented Sausages

Alessandria

Rantsiou

Dolci

et al. 2014

Handbook of Fermented Meat and Poultry

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The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)

Cited by 35 publications

References 32 publications

Genetic polymorphism of lactic acid bacteria isolated from “Pirot ‘ironed’ sausage” from Serbia

Genetic polymorphism of lactic acid bacteria isolated from “Pirot ‘ironed’ sausage” from Serbia

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Methodologies for the Study of Microbial Ecology in Fermented Sausages

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