Lactic acid bacteria in hot smoked dry sausage (non-fermented
salami): Thermal resistance of Weissella viridescens strains
isolated from hot smoked dry sausages

J 2015

Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages

KAMENÍK, Josef, Marta DUŠKOVÁ, Ondrej ŠEDO, Alena SALÁKOVÁ, Zdeněk PAVLÍK et. al.

Základní údaje

Originální název

Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages

Autoři

KAMENÍK, Josef (203 Česká republika), Marta DUŠKOVÁ (203 Česká republika), Ondrej ŠEDO (203 Česká republika, domácí), Alena SALÁKOVÁ (203 Česká republika), Zdeněk PAVLÍK (203 Česká republika), Zbyněk ZDRÁHAL (203 Česká republika, garant, domácí) a Renata KARPÍŠKOVÁ (203 Česká republika)

Vydání

LWT-Food Science and Technology, Amsterdam, Elsevier Science BV, 2015, 0023-6438

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 2.711

Kód RIV

RIV/00216224:14740/15:00082515

Organizační jednotka

Středoevropský technologický institut

DOI

http://dx.doi.org/10.1016/j.lwt.2014.12.012

UT WoS

000349269400029

Klíčová slova anglicky

MALDI-TOF MS; Meat products; Sensory deviations; Spoilage; Thermal survival

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 10. 12. 2019 10:42, Mgr. Marie Šípková, DiS.

Anotace

V originále

The aim of this study was to evaluate the thermal resistance of Weissella viridescens strains isolated from the hot smoked dry sausages. The thermal resistance of W. viridescens was studied under laboratory conditions (0.9% NaCl; 50, 60 or 70 degrees C/5, 10 or 15 min, respectively) and in hot smoked dry meat products. Nine batches of hot smoked dry sausage were prepared differing in terms of the size of the inoculum of W. viridescens (3 log CFU/g of sausage batter, 4 log CFU/g) and the addition of dextrose (0, 0.1, 0.2 and 0.3%, respectively). W. viridescens was detected in samples with a lower concentration of inoculum only after 2 weeks of ripening, but in batches with a higher concentration of inoculum W. viridescens was detected immediately after cooking and the number of CFU exceeded 7 log/g during ripening. The addition of dextrose did not influence the growth of Weissella. Survival of the species W. viridescens in hot smoked dry sausages was also demonstrated under the conditions of industrial production.

Návaznosti

ED1.1.00/02.0068, projekt VaV

Název: CEITEC - central european institute of technology

Citovat

KAMENÍK, Josef, Marta DUŠKOVÁ, Ondrej ŠEDO, Alena SALÁKOVÁ, Zdeněk PAVLÍK, Zbyněk ZDRÁHAL a Renata KARPÍŠKOVÁ. Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages. LWT-Food Science and Technology. Amsterdam: Elsevier Science BV, 2015, roč. 61, č. 2, s. 492-495. ISSN 0023-6438. Dostupné z: https://dx.doi.org/10.1016/j.lwt.2014.12.012.

@article{1230096,
   author = {Kameník, Josef and Dušková, Marta and Šedo, Ondrej and Saláková, Alena and Pavlík, Zdeněk and Zdráhal, Zbyněk and Karpíšková, Renata},
   article_location = {Amsterdam},
   article_number = {2},
   doi = {http://dx.doi.org/10.1016/j.lwt.2014.12.012},
   keywords = {MALDI-TOF MS; Meat products; Sensory deviations; Spoilage; Thermal survival},
   language = {eng},
   issn = {0023-6438},
   journal = {LWT-Food Science and Technology},
   title = {Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages},
   url = {http://ac.els-cdn.com/S0023643814007889/1-s2.0-S0023643814007889-main.pdf?_tid=21d32c8c-18a8-11e5-8fe7-00000aacb361&acdnat=1434954790_92344972a0108bfacd720c5f5b49a9d0},
   volume = {61},
   year = {2015}
}

TY  - JOUR
ID  - 1230096
AU  - Kameník, Josef - Dušková, Marta - Šedo, Ondrej - Saláková, Alena - Pavlík, Zdeněk - Zdráhal, Zbyněk - Karpíšková, Renata
PY  - 2015
TI  - Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages
JF  - LWT-Food Science and Technology
VL  - 61
IS  - 2
SP  - 492-495
EP  - 492-495
PB  - Elsevier Science BV
SN  - 00236438
KW  - MALDI-TOF MS
KW  - Meat products
KW  - Sensory deviations
KW  - Spoilage
KW  - Thermal survival
UR  - http://ac.els-cdn.com/S0023643814007889/1-s2.0-S0023643814007889-main.pdf?_tid=21d32c8c-18a8-11e5-8fe7-00000aacb361&acdnat=1434954790_92344972a0108bfacd720c5f5b49a9d0
L2  - http://ac.els-cdn.com/S0023643814007889/1-s2.0-S0023643814007889-main.pdf?_tid=21d32c8c-18a8-11e5-8fe7-00000aacb361&acdnat=1434954790_92344972a0108bfacd720c5f5b49a9d0
N2  - The aim of this study was to evaluate the thermal resistance of Weissella viridescens strains isolated from the hot smoked dry sausages. The thermal resistance of W. viridescens was studied under laboratory conditions (0.9% NaCl; 50, 60 or 70 degrees C/5, 10 or 15 min, respectively) and in hot smoked dry meat products. Nine batches of hot smoked dry sausage were prepared differing in terms of the size of the inoculum of W. viridescens (3 log CFU/g of sausage batter, 4 log CFU/g) and the addition of dextrose (0, 0.1, 0.2 and 0.3%, respectively). W. viridescens was detected in samples with a lower concentration of inoculum only after 2 weeks of ripening, but in batches with a higher concentration of inoculum W. viridescens was detected immediately after cooking and the number of CFU exceeded 7 log/g during ripening. The addition of dextrose did not influence the growth of Weissella. Survival of the species W. viridescens in hot smoked dry sausages was also demonstrated under the conditions of industrial production.
ER  -

KAMENÍK, Josef, Marta DUŠKOVÁ, Ondrej ŠEDO, Alena SALÁKOVÁ, Zdeněk PAVLÍK, Zbyněk ZDRÁHAL a Renata KARPÍŠKOVÁ. Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages. \textit{LWT-Food Science and Technology}. Amsterdam: Elsevier Science BV, 2015, roč.~61, č.~2, s.~492-495. ISSN~0023-6438. Dostupné z: https://dx.doi.org/10.1016/j.lwt.2014.12.012.

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