Open AccessLactic acid bacteria isolated from sremska sausage using molecular methods
Author(s) -
Branka Borović,
Branko Velebit,
Slavica Vesković,
Tatjana Baltić,
Milan Milijašević,
Vesna Janković,
Danijela Vranić
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012047
Subject(s) - lactic acid , lactobacillus sakei , food science , fermentation , bacteria , leuconostoc mesenteroides , chemistry , fermentation in food processing , biology , lactobacillus , genetics
Sremska sausage is a traditionally fermented dry sausage, which is produced in northern Serbia (Vojvodina). It is made from pork with the addition of back fat and natural spices. The entire manufacturing process lasts for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during sausage fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identified by molecular methods. Ln. mesenteroides, Pediococcus pentosaceus and Lb. sakei are the predominant microorganisms in the sremska sausage studied.