| DUŠKOVÁ, Marta, Josef KAMENÍK, Ondrej ŠEDO, Zbyněk ZDRÁHAL, Alena SALÁKOVÁ, Renata KARPÍŠKOVÁ and 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, vol. 50, April, p. 804-808. ISSN 0956-7135. Available from: https://dx.doi.org/10.1016/j.foodcont.2014.10.030. |
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@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 and 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, vol.~50, April, p.~804-808. ISSN~0956-7135. Available from: https://dx.doi.org/10.1016/j.foodcont.2014.10.030.
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