<abstract xmlns="http://www.w3.org/1999/xhtml"><p> 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.</p></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.

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

Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia

Faculty of Veterinary Medicine, Bulevar oslobođenja 18, Belgrade, Serbia

Military Medical Academy Institute of Epidemiology Crnotravska 17 11000 Belgrade Serbia

Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Acta Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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...

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

Publicado en línea: 03 oct 2014

Páginas: 367 - 377

Recibido: 21 mar 2014

Aceptado: 17 abr 2014

DOI: https://doi.org/10.2478/acve-2014-0035

Palabras clave
hlyA, Listeria spp., L. monocytogenes, PCR, Petrovská klobása, survival

© by Lakićević Brankica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Publicado en línea: 03 oct 2014

Páginas: 367 - 377

Recibido: 21 mar 2014

Aceptado: 17 abr 2014

DOI: https://doi.org/10.2478/acve-2014-0035

Palabras clavehlyA, Listeria spp., L. monocytogenes, PCR, Petrovská klobása, survival

© by Lakićević Brankica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
hlyA, Listeria spp., L. monocytogenes, PCR, Petrovská klobása, survival