doctoral thesis
Impact of technological parameters, supplements and microbial population on quality of Slavonian kulen

Kristina Suman (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleUtjecaj tehnoloških parametara, dodataka i mikrobne populacije na kvalitetu Slavonskog kulena
AuthorKristina Suman
Mentor(s)Dragan Kovačević
Abstract
Uzorcima slavonskog kulena pripremljenim s različitim masenim udjelima kuhinjske soli i različitim vrstama dodanih starter kultura ispitane su promjene sastava mikrobne populacije te su uspoređeni učinci dodatka autohtone mikrobne populacije (Lactobacillus curvatus C1, Lactobacillus plantarum 1P, Leuconostoc mesenteroides MK1 i Staphylococcus xylosus K1), izoliranih iz 5 gotovih uzoraka slavonskog kulena i komercijalne starter kulture (Lactobacillus sakei, Staphylococcus carnosus i Staphylococcus xylosus) na fizikalno-kemijska i senzorska svojstva te mikrobiološku ispravnost slavonskog kulena fazno tijekom proizvodnog procesa (1., 20., 90. i 150. dan). Također ispitana su funkcionalna i tehnološka svojstva bakterijskih izolata (Lactobacillus acidophilus 1A, Lactobacillus plantarum 1P, Leuconostoc mesenteroides MK1 i Staphylococcus xylosus K1), izoliranih iz senzorski najbolje ocijenjenog slavonskog kulena na kraju proizvodnog procesa, u svrhu određivanja potencijalne autohtone funkcionalne starter kulture za slavonski kulen. Autohtona mikrobna populacija dodana u nadjev slavonskog kulena rezultirala je proizvodom boljih fizikalno-kemijskih i senzorskih svojstava, što potvrđuje da su autohtone bakterijske vrste bolje prilagođene procesnim uvjetima te uvjetima u slavonskom kulenu kao hranjivoj podlozi od komercijalne starter kulture. Ispitana fukcionalna i tehnološka svojstva bakterijskih izolata (Lactobacillus acidophilus 1A, Lactobacillus plantarum 1P, Leuconostoc mesenteroides MK1 i Staphylococcus xylosus K1), iz senzorski najbolje ocijenjenog slavonskog kulena to pokazuju.
KeywordsSlavonian kulen autochthonous microbial pulation comercial starter culture autochthonous functional starter culture
Parallel title (English)Impact of technological parameters, supplements and microbial population on quality of Slavonian kulen
Committee MembersJadranka Frece (committee chairperson)
Dragan Kovačević (committee member)
Hrvoje Pavlović (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
UDK664
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Production and preservation of solid foodstuffs
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2013-06-28
Parallel abstract (English)
Samples of slavonian kulen, prepared with different NaCl content and different types of added starter cultures, underwent analyses including tracking changes in microbial population and monitoring the effects of added autochthonous microbial population (Lactobacillus curvatus C1, Lactobacillus plantarum 1P, Leuconostoc mesenteroides MK1 and Staphylococcus xylosus K1 - isolated from 5 ready-made samples of slavonian kulens) and commercial starter culture (Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus), on physico-chemical and sensory properties and microbiological safety of slavonian kulen during production process (1st, 20th, 90th and 15th day). Functional and technological properties of bacterial isolates (Lactobacillus acidophilus 1A, Lactobacillus plantarum 1P, Leuconostoc mesenteroides MK1 i Staphylococcus xylosus K1), isolated from sensory best valuated slavonian kulen in this production process, were also evaluated to determine potential autochthonous functional starter culture for slavonian kulen production. Autochthonous microbial population added to slavonian kulen mixture gave better physico-chemical and sensory properties of slavonian kulen which affirms that autochthonous bacterial species are more adaptable to process conditions in slavonian kulen as a culture medium, oppose to commercial starter culture. Tested functional and technological properties of bacterial isolates (Lactobacillus acidophilus 1A, Lactobacillus plantarum 1P, Leuconostoc mesenteroides MK1 and Staphylococcus xylosus K1 - from sensory best valuated slavonian kulen) affirm this.
Parallel keywords (Croatian)Slavonski kulen autohtona mikrobna populacija komercijalna starter kultura autohtona funkcionalna starter kultura
Extent222 str.; ilustr., graf. prikazi; 30 cm
Versionaccepted version
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:314158
CommitterSanda Hasenay