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

Špoljarić, Petra

prikaz prve stranice dokumenta Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus

master's thesis

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

Zagreb: University of Zagreb, Faculty of Agriculture, 2017. urn:nbn:hr:204:867305

Špoljarić, Petra

University of Zagreb
Faculty of Agriculture
Department of Microbiology

Cite this document

APA 6th Edition

Špoljarić, P. (2017). Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:867305

MLA 8th Edition

Špoljarić, Petra. "Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:867305

Chicago 17th Edition

Harvard

Špoljarić, P. (2017). 'Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 11 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:867305

Vancouver

Špoljarić P. Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2024 September 11] Available at: https://urn.nsk.hr/urn:nbn:hr:204:867305

IEEE

P. Špoljarić, "Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:867305

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:867305

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Title	Procjena mikrobiološke stabilnosti kobasica od mesa divlje svinje proizvedenih primjenom autohtonog soja Lactobacillus curvatus
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 (Department of 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 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.
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 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.
Keywords
Keywords (english)
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
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2017-12-01 12:30:50