Survival and growth of lactic acid bacteria in hot smoked dry
sausages (non-fermented salami) with and without sensory
deviations

J 2015

Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations

DUŠKOVÁ, Marta, Josef KAMENÍK, Ondrej ŠEDO, Zbyněk ZDRÁHAL, Alena SALÁKOVÁ et. al.

Základní údaje

Originální název

Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations

Autoři

DUŠKOVÁ, Marta (203 Česká republika), Josef KAMENÍK (203 Česká republika), Ondrej ŠEDO (203 Česká republika, domácí), Zbyněk ZDRÁHAL (203 Česká republika, garant, domácí), Alena SALÁKOVÁ (203 Česká republika), Renata KARPÍŠKOVÁ (203 Česká republika) a Ines LAČANIN (705 Slovinsko)

Vydání

Food Control, Oxford, Elsevier Science Ltd, 2015, 0956-7135

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 3.388

Kód RIV

RIV/00216224:14740/15:00082408

Organizační jednotka

Středoevropský technologický institut

DOI

http://dx.doi.org/10.1016/j.foodcont.2014.10.030

UT WoS

000347581100112

EID Scopus

2-s2.0-84910030076

Klíčová slova anglicky

Weissella viridescens; Rework; Bacterial spoilage; MALDI-TOF MS; Contamination

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 10. 12. 2019 10:37, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

The aim of this study was to determine the potential spoilage agent in hot smoked dry sausages among lactic acid bacteria (LAB). A total of 87 Vysocina sausages obtained from eight producers in the Czech Republic were analysed. The number of LAB ranged from 2.00 to 7.88 log CFU/g. Weissella viridescens was found in 30 of the 42 samples positive for LAB (71.4%), in 23 cases (53.5%) as a monoculture of LAB. An analysis of the factory environment and raw materials (84 swab samples) for the presence of LAB was conducted in relation to three producers. The species W viridescens was found in just 2.4% of all swabs. As total of four samples designated for reworking contained LAB, with three sample being positive for the presence of W viridescens, we suggest that the reworking process leads to subsequent growth of thermoresistant strains causing spoilage of the sausages.

Návaznosti

ED1.1.00/02.0068, projekt VaV

Název: CEITEC - central european institute of technology

Citovat

DUŠKOVÁ, Marta, Josef KAMENÍK, Ondrej ŠEDO, Zbyněk ZDRÁHAL, Alena SALÁKOVÁ, Renata KARPÍŠKOVÁ a Ines LAČANIN. Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations. Food Control. Oxford: Elsevier Science Ltd, 2015, roč. 50, April, s. 804-808. ISSN 0956-7135. Dostupné z: https://dx.doi.org/10.1016/j.foodcont.2014.10.030.

@article{1227572,
   author = {Dušková, Marta and Kameník, Josef and Šedo, Ondrej and Zdráhal, Zbyněk and Saláková, Alena and Karpíšková, Renata and Lačanin, Ines},
   article_location = {Oxford},
   article_number = {April},
   doi = {http://dx.doi.org/10.1016/j.foodcont.2014.10.030},
   keywords = {Weissella viridescens; Rework; Bacterial spoilage; MALDI-TOF MS; Contamination},
   language = {eng},
   issn = {0956-7135},
   journal = {Food Control},
   title = {Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations},
   url = {http://ac.els-cdn.com/S0956713514006124/1-s2.0-S0956713514006124-main.pdf?_tid=29ee0eaa-1993-11e5-991a-00000aacb362&acdnat=1435055736_3b62a1db23f21d43f07041b39a88a4db},
   volume = {50},
   year = {2015}
}

TY  - JOUR
ID  - 1227572
AU  - Dušková, Marta - Kameník, Josef - Šedo, Ondrej - Zdráhal, Zbyněk - Saláková, Alena - Karpíšková, Renata - Lačanin, Ines
PY  - 2015
TI  - Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations
JF  - Food Control
VL  - 50
IS  - April
SP  - 804-808
EP  - 804-808
PB  - Elsevier Science Ltd
SN  - 09567135
KW  - Weissella viridescens
KW  - Rework
KW  - Bacterial spoilage
KW  - MALDI-TOF MS
KW  - Contamination
UR  - http://ac.els-cdn.com/S0956713514006124/1-s2.0-S0956713514006124-main.pdf?_tid=29ee0eaa-1993-11e5-991a-00000aacb362&acdnat=1435055736_3b62a1db23f21d43f07041b39a88a4db
L2  - http://ac.els-cdn.com/S0956713514006124/1-s2.0-S0956713514006124-main.pdf?_tid=29ee0eaa-1993-11e5-991a-00000aacb362&acdnat=1435055736_3b62a1db23f21d43f07041b39a88a4db
N2  - The aim of this study was to determine the potential spoilage agent in hot smoked dry sausages among lactic acid bacteria (LAB). A total of 87 Vysocina sausages obtained from eight producers in the Czech Republic were analysed. The number of LAB ranged from 2.00 to 7.88 log CFU/g. Weissella viridescens was found in 30 of the 42 samples positive for LAB (71.4%), in 23 cases (53.5%) as a monoculture of LAB. An analysis of the factory environment and raw materials (84 swab samples) for the presence of LAB was conducted in relation to three producers. The species W viridescens was found in just 2.4% of all swabs. As total of four samples designated for reworking contained LAB, with three sample being positive for the presence of W viridescens, we suggest that the reworking process leads to subsequent growth of thermoresistant strains causing spoilage of the sausages.
ER  -

DUŠKOVÁ, Marta, Josef KAMENÍK, Ondrej ŠEDO, Zbyněk ZDRÁHAL, Alena SALÁKOVÁ, Renata KARPÍŠKOVÁ a Ines LAČANIN. Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations. \textit{Food Control}. Oxford: Elsevier Science Ltd, 2015, roč.~50, April, s.~804-808. ISSN~0956-7135. Dostupné z: https://dx.doi.org/10.1016/j.foodcont.2014.10.030.

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