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@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 and 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, vol.~61, No~2, p.~492-495. ISSN~0023-6438. Available from: https://dx.doi.org/10.1016/j.lwt.2014.12.012.
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