Diversity of Lactobacillus microflora in homemade raw sausages during the ripening
| Autor: | K. Stamatova-Yovcheva, B. Trajanoska, D. Yovchev, S. Stojanovski, G. Cilev |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0301 basic medicine media_common.quotation_subject 030106 microbiology lactobacillus brevis lactobacillus sakei 01 natural sciences lactobacillus curvatus lcsh:Agriculture 03 medical and health sciences 010608 biotechnology Lactobacillus Food science media_common biology Lactobacillus sakei lcsh:S food and beverages Ripening General Medicine biology.organism_classification lactobacillus plantarum Lactobacillus brevis Lactobacillus curvatus Lactobacillus plantarum Diversity (politics) |
| Zdroj: | Agricultural Science and Technology, Vol 12, Iss 4, Pp 371-374 (2020) |
| ISSN: | 1313-8820 |
| Popis: | The main purpose of our study is to prove the diversity of the Lactobacillus microflora in domestic raw sausages during ripening. Raw sausages from pork meat (bacon from the neck, front pig shoulder, pork belly) with the addition of salt, red chili pepper and mint were prepared for that purpose. They matured in a maturation chamber for 60 days. A total of 6 samples from different stages of natural ripening of raw sausages were taken for testing. The raw sausage samples were diluted in saline solution, homogenized, serially diluted in the same solution and plated on MRS agar; the plates were incubated at 42°C for 24 – 48 h. A total of 24 strains were isolated and identified as Lactobacillus spp. based on their growth, gram-stain activity, catalase and oxidase. Their affiliation to this genus was confirmed by PCR with genus specific primers, 16S ribosomal RNA. The results show different Lactobacillus species: Lactobacillus plantarum – 37%, Lactobacillus sakei – 28%, Lactobacillus brevis – 20% and Lactobacillus curvatus 15%. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|