Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation
Аутори
Colo, JosipMihajlović, Sanja
Tolinački, Maja
Alkić, Mersiha
Popović, Dušanka
Kojić, Milan
Terzić-Vidojević, Amarela
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 LAB strains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the LAB isolates. Identification of LAB strains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of f...ermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total LAB strains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides.
Кључне речи:
lactic acid bacteria / fermented sausages / Bosnian sudzuk / 16S rDNA sequencingИзвор:
Genetika-Belgrade, 2015, 47, 3, 819-832Издавач:
- Društvo genetičara Srbije, Beograd
Финансирање / пројекти:
- Изучавање гена и молекуларних механизама у основи пробиотичке активности бактерија млечне киселине изолованих са подручја западног Балкана (RS-MESTD-Basic Research (BR or ON)-173019)
DOI: 10.2298/GENSR1503819C
ISSN: 0534-0012
WoS: 000369703300005
Scopus: 2-s2.0-84957059846
URI
https://imagine.imgge.bg.ac.rs/handle/123456789/803http://intor.torlakinstitut.com/handle/123456789/717
Институција/група
TorlakTY - JOUR AU - Colo, Josip AU - Mihajlović, Sanja AU - Tolinački, Maja AU - Alkić, Mersiha AU - Popović, Dušanka AU - Kojić, Milan AU - Terzić-Vidojević, Amarela PY - 2015 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/803 UR - http://intor.torlakinstitut.com/handle/123456789/717 AB - Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 LAB strains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the LAB isolates. Identification of LAB strains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total LAB strains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides. PB - Društvo genetičara Srbije, Beograd T2 - Genetika-Belgrade T1 - Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation EP - 832 IS - 3 SP - 819 VL - 47 DO - 10.2298/GENSR1503819C ER -
@article{ author = "Colo, Josip and Mihajlović, Sanja and Tolinački, Maja and Alkić, Mersiha and Popović, Dušanka and Kojić, Milan and Terzić-Vidojević, Amarela", year = "2015", abstract = "Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 LAB strains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the LAB isolates. Identification of LAB strains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total LAB strains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides.", publisher = "Društvo genetičara Srbije, Beograd", journal = "Genetika-Belgrade", title = "Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation", pages = "832-819", number = "3", volume = "47", doi = "10.2298/GENSR1503819C" }
Colo, J., Mihajlović, S., Tolinački, M., Alkić, M., Popović, D., Kojić, M.,& Terzić-Vidojević, A.. (2015). Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation. in Genetika-Belgrade Društvo genetičara Srbije, Beograd., 47(3), 819-832. https://doi.org/10.2298/GENSR1503819C
Colo J, Mihajlović S, Tolinački M, Alkić M, Popović D, Kojić M, Terzić-Vidojević A. Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation. in Genetika-Belgrade. 2015;47(3):819-832. doi:10.2298/GENSR1503819C .
Colo, Josip, Mihajlović, Sanja, Tolinački, Maja, Alkić, Mersiha, Popović, Dušanka, Kojić, Milan, Terzić-Vidojević, Amarela, "Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation" in Genetika-Belgrade, 47, no. 3 (2015):819-832, https://doi.org/10.2298/GENSR1503819C . .