The characterization of lactic acid bacteria isolated during the traditional production of U?i?ka sausage

59th International Meat Industry Conference

Borovi, B.^1 ; Velebit, B.^1 ; Veskovi, S.^1 ; Lakievi, B.^1 ; Balti, T.^1

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade, Serbia^1

关键词: Different stages;    Dry sausage;    Lactic acid bacteria;    Lactobacillus brevis;    Lactobacillus sakei;    Manufacturing process;    Molecular methods;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012079/pdf
DOI  :  10.1088/1755-1315/85/1/012079

来源: IOP

【 摘 要 】

Uika sausage is a traditionally fermented dry sausage that is produced in western Serbia. It is made of beef and pork with the addition of solid fat and natural spices. The whole manufacturing process lasted for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during the ripening and identify them using molecular methods. A total of 50 isolates from different stages of ripening (fermentation and drying) were identified by molecular methods. Leuconococcus mesenteroides, Lactobacillus brevis, and Lactobacillus sakei were the predominant microorganisms in Uika sausage.