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2005, vol. 46, br. 3-4, str. 185-193
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Uticaj BMK na L. monocytogenes tokom proizvodnje tradicionalno fermentisanih kobasica
Influence of selected LAB on L. monocytogenes during production of traditionally fermented sausages
aUniverzitet u Sarajevu, Veterinarski fakultet, Federacija BiH
bZagreb University - Veterinary Faculty - DVM - Department for Food Hygiene and Technology of Foodstuffs of Animal Origin, Zagreb, Croatia
cNaučni institut za veterinarstvo 'Novi Sad', Novi Sad, Srbija
dHungarian Meat Research institute, Budapest, Hungary
Sažetak
U okviru projekta "Bezbednost tradicionalnih fermentisanih kobasica: Istraživanje o zaštitnim kulturama i bakteriocinima" zadatak Radnog paketa 5 (WP5) bila je probna proizvodnja fermenlisanih kobasicu inokulisanih patogenima korišćenjem odabrane zaštitne kulture ili bakteriocina. Kao rezultat prethodnih rudnih paketa, tri soja Lactobacitlus sakei (1151, 1154 i 1155) pokazala su antimikrobsku aktivnost samo protiv patogena Listeria monocytogenes baziranu na bakteriocinima. Zbog toga je Zadatak 5.1. nešto promenjen u proizvodnju fermentisanih kobasica inokulisanih patogenom Listeria monocytogenes, zajedno sa odabranom zaštitnom kulturom. Ove zaštitne sojeve, kao i soj L. monocytogenes, poslao je italijanski partner i koristio za inokulaciju kobasica. Za potrebe ovog zadatka, pripremljene su tri grupe domaćih kobasica prema receptima koji su ranije opisani u I. Godišnjem izveštaju. U svakoj grupi, proizvedene su četiri grupe kobasica: pozitivna kontrolna grupa (kobasice inokulisane samo sa L. monocytogenes), i tri grupe kobasica inokulisanih sa L. monocytogenes i jednim od tri zaštitna soja Lb. sakei (1151, 1154 i 1155). Blaga prednost soja 1151 u odnosu na druga dva primećena je kod antilisterijske aktivnosti, što može da ukazuje na to da tri ispitivana soja predstavljaju samo tri izolata iste bakterije. Ova hipoteza potkrepljena je rezultatima genetskog ispitivanja determinanti bakleriocina izolata koja je sprovedena u WP3, gde je potvrđeno da su svi italijanski sojevi pod klonovi iste populacije. Imajući u vidu ove rezultate, mogla bi se sugerisati upotreba samo s Lb. sakei 1151 kao zaštitne starter kulture u budućim eksperimentalnim ispitivanjima.
Abstract
Within the project "Safety of traditional fermented sausages: Research on protective cultures and bacteriocins" the task of Work Package 5 (WPS) was pilot production of fermented sausages inoculated with pathogens using selected protective cultures or bacteriocins. Resulting from the previous work packages, three strains of Laclobacillus sakei (1151, 1154 and 1155) showed bacteriocin-based antimicrobial activity against Listeria monocytogenes only. Because of that, the Task 5.1. was slightly changed to production of fermented sausages inoculated with pathogen Listeria monocytogenes. together with the selected protective culture. These protective strains, as well as the strain of L monocytogenes, were sent by the Italian partner and used for inoculation of sausages. For the purpose of this task, three batches of the indigenous sausages were prepared according to the recipes previously described in the 1st Annual Report. Within each batch, four groups of sausages were produced: a positive control group (sausages inoculated only with L. monocytogenes), and three groups of sausages inoculated with L. monocylogenes and one of the three protective strains of Lb. sakei (1151, 1154 and 1155). A slight advantage of the strain 1151 over the other two was observed in antilisterial activity, which may suggest that the three investigated strains represented just three isolates of the same bacteria. This hypothesis was supported by the results of genetic investigation of bacteriocin determinants of the isolates carried out in WPS, where it was verified that all the Italian strains are sub clones of the same population. Having in mind these results, it may be suggested to use only Lb. sakei 1151 as a protective starter culture in further experimental investigation.
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