Tradicionalni sirevi s područja Zapadnog Balkana – Uspoređivanje mikrobne raznolikosti Aljoša Trmčič*, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia Edita Kasumović, Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, BH-71000 Sarajevo, Bosnia and Herzegovina David Cvetanović, Department of Animal Science, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića br. 8, SR-21000 Novi Sad, Serbia Mirna Mrkonjić Fuka, Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia Jasmina Havranek, Dairy Science Department, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia * [email protected] PAŠKI SIR KRČKI SIR PIROTSKI SIR ISTARSKI SIR SJENIČKI SIR KRAŠKI SIR LIVANJSKI SIR BOVŠKI SIR TRAVNIČKI SIR DOLENJSKI SIR • TEHNOLOŠKA karakterizacija ? • HEMIJSKA karakterizacija • MIKROBIOLOŠKA karakterizacija • TEHNOLOŠKA karakterizacija ? - LACTOBACILI (Rogosa, 37°C, anaerobno) - ENTEROKOKI (KAA, 37°C, aerobno) • HEMIJSKA karakterizacija - MEZOFILNI LAKTOKOKI (M17, 30°C, aerobno) - TERMOFILNI LAKTOKOKI (M17, 42°C, aerobno) • MIKROBIOLOŠKA karakterizacija • MICROBIOLOGIC characterization - LAKTOBACILI (Rogosa, 37°C, anaerobno) - ENTEROKOKI (KAA, 37°C, aerobno) - MEZOFILNI LAKTOKOKI (M17, 30°C, aerobno) - TERMOFILNI LAKTOKOKI (M17, 42°C, aerobno) DNA Lactobacili DNA Enterococci DNA Mesophilic lactococci DNA Thermophilic lactococci Krk cheese Slovenija Livanjski sir Hrvatska Travnički sir PCR - Dermobacter hominis - Cellulomonas biazotea - Sanguibacter keddieii - Gardnerella vaginalis - Actinomyces bovis - Eikenella corrodens - Erysipelothrix rhusiopathiae/tonsillarum 25% ? Croatia Hrvatska Slovenia Slovenija Lactococcus Streptococcus Staphylococcus Lactobacillus Pediococcus Lactococcus Leuconostoc Corynebacterium Streptococcus Not identified Other Lactobacillus Enterococcus Enterococcus Bosnia and Herzegovina Serbia Srbija Bosna i Hercegovina Staphylococcus Lactococcus Corynebacterium Streptococcus Pediococcus Leuconostoc Streptococcus Other Lactobacillus Corynebacterium Other Lactobacillus Enterococcus Zaključci: • Postoje neke karakteristične mikrobiološke osobine koje bi mogle predstavljati odraz - specifičnog sastava osnovne sirovine - tehnološkog postupka - geografskog područja proizvodnje • Večina karakterističnih mikrobioloških osobina je minornih. • Rezultati ove studije ostavljaju dosta prostora za detaljnije istraživanje tih minornih karakteristika u budučnosti Hvala na pažnji ! Hvala na pažnji ! Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, BH-71000 Sarajevo, Bosnia and Herzegovina Department of Animal Science, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića br. 8, SR-21000 Novi Sad, Serbia Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia Dairy Science Department, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia * [email protected] Microbial diversity in Traditional ewe cheeses from Western Balkans Region . Aljoša Trmčič*, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia Edita Kasumović, Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, BH-71000 Sarajevo, Bosnia and Herzegovina David Cvetanović, Department of Animal Science, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića br. 8, SR-21000 Novi Sad, Serbia Mirna Mrkonjić Fuka, Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia Jasmina Havranek, Dairy Science Department, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia * [email protected] Enterococcus Lactobacillus Streptococcus Enterococcus faecalis Lactobacillus plantarum Streptococcus hyovaginalis Enterococcus faecium Lactobacillus coryniformis ssp. torquens Streptococcus salivarius Enterococcus haemoperoxidus Lactobacillus hamsteri Streptococcus bovis Enterococcus durans Lactobacillus bifermentas Streptococcus vestibularis Enterococcus psevdoavium Lactobacillus rhamnosus Streptococcus mutans Enterococcus casseliflavus Lactobacillus alimentarius Streptococcus arginosus Enterococcus gilvus Lactobacillus pentosus Streptococcus intermedius Enterococcus hirae Lactobacillus fructivorans Streptococcus gallolyticus ssp. gallolyticus Enterococcus asini Lactobacillus jensenii Streptococcus acidominimus Enterococcus villorum Lactobacillus brevis Streptococcus thermophilus Enterococcus gallinarum Lactobacillus sake Lactobacillus hamsteri Corynobacterium Pediococcus Staphylococcus Corynobacterium xerosis Pediococcus pentosaceus Staphylococcus hominis ssp. hominis Corynobacterium minutissimum Pediococcus acidilactici Staphylococcus capitis ssp. ureolyticus Corynobacterium freneyi Pediococcus parvulus Staphylococcus haemolyticus Carnobacterium gallinarum Corynebacterium lipophiloflavum Corynebacterium mobile Corynebacterium inhibens Task 1: Standardisation of technological process conditions and physical characterisitics of the cheeses Task 2: Characterisation of physico-chemical and sensory properties of the cheeses Task 3: Diversity and dynamics of dominant bacterial population in cheese samples Task 4: Cheese fingerprinting Task 5: The evolution of cpecific characterisitics of the cheeses during the ripening Task 6: Publishing of regional atals of the traditional ewe’s cheeses in westeren blakans and Slovenia.
© Copyright 2024 Paperzz
![Eko Etno Jaska letak [PDF] - Turistička zajednica grada Jastrebarskog](http://s3.paperzz.com/store/data/005141594_1-ca971b2fc2fcf786cf019223b3ad47b9-250x500.png)