1. bookVolume 64 (2014): Issue 3 (September 2014)
Journal Details
License
Format
Journal
eISSN
1820-7448
First Published
25 Mar 2014
Publication timeframe
4 times per year
Languages
English
access type Open Access

Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása/Detekcija Listeria Spp. U Toku Proizvodnje I Zrenja Petrovačke Kobasice

Published Online: 03 Oct 2014
Volume & Issue: Volume 64 (2014) - Issue 3 (September 2014)
Page range: 367 - 377
Received: 21 Mar 2014
Accepted: 17 Apr 2014
Journal Details
License
Format
Journal
eISSN
1820-7448
First Published
25 Mar 2014
Publication timeframe
4 times per year
Languages
English
Abstract

The aim of this study was to determine the survival of Listeria spp. during the preparation and ripening of an artisan Serbian sausage (Petrovská klobása) and to characterize the isolates by amplification of the hlyA gene. Results obtained by standard microbiological and molecular methods showed that during fermentation, drying, ripening and storage of Petrovská klobása, 17 out of 99 samples were positive for the presence of Listeria spp. Among them we detected a hemolytic, atypical, non pathogenic L. innocua strain FSL J1-023, whose genome sequence is important in understanding the role of horizontal gene transfer and recombination in the evolution of pathogenicity of Listeria. The most important product characteristics influencing the survival and growth of Listeria spp. during production and ripening of Petrovská klobása were: pH, water activity, temperature and starter culture.

Keywords

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