| KAMENÍK, Josef, Marta DUŠKOVÁ, Alena SALÁKOVÁ a Ondrej ŠEDO. Heterofermentative process in dry fermented sausages - a case report. Acta Veterinaria Brno. Veterinární a farmaceutická univerzita Brno, 2013, roč. 82, č. 2, s. 181-186. ISSN 0001-7213. Dostupné z: https://dx.doi.org/10.2754/avb201382020181. |
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@article{1166182,
author = {Kameník, Josef and Dušková, Marta and Saláková, Alena and Šedo, Ondrej},
article_number = {2},
doi = {http://dx.doi.org/10.2754/avb201382020181},
keywords = {Lactic acid; acetic acid; lactobacilli; MALDI-TOF MS},
language = {eng},
issn = {0001-7213},
journal = {Acta Veterinaria Brno},
title = {Heterofermentative process in dry fermented sausages - a case report},
url = {http://actavet.vfu.cz/pdf/201382020181.pdf},
volume = {82},
year = {2013}
}
TY - JOUR
ID - 1166182
AU - Kameník, Josef - Dušková, Marta - Saláková, Alena - Šedo, Ondrej
PY - 2013
TI - Heterofermentative process in dry fermented sausages - a case report
JF - Acta Veterinaria Brno
VL - 82
IS - 2
SP - 181-186
EP - 181-186
PB - Veterinární a farmaceutická univerzita Brno
SN - 00017213
KW - Lactic acid
KW - acetic acid
KW - lactobacilli
KW - MALDI-TOF MS
UR - http://actavet.vfu.cz/pdf/201382020181.pdf
L2 - http://actavet.vfu.cz/pdf/201382020181.pdf
N2 - In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 umol/g -1 dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 umol/g -1 dry matter) was higher than the lactic acid content (20.98 to 29.02 umol/g -1 dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic.
ER -
KAMENÍK, Josef, Marta DUŠKOVÁ, Alena SALÁKOVÁ a Ondrej ŠEDO. Heterofermentative process in dry fermented sausages - a case report. \textit{Acta Veterinaria Brno}. Veterinární a farmaceutická univerzita Brno, 2013, roč.~82, č.~2, s.~181-186. ISSN~0001-7213. Dostupné z: https://dx.doi.org/10.2754/avb201382020181.
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