Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13200
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dc.rights.licenseBY-NC-ND-
dc.contributor.authorStojanova, Monika-
dc.contributor.authorNajdenovska, Olga-
dc.contributor.authorĐukić, Dragutin-
dc.date.accessioned2021-05-14T12:04:18Z-
dc.date.available2021-05-14T12:04:18Z-
dc.date.issued2021-
dc.identifier.isbn9788687611801en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13200-
dc.description.abstractThe aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage period, as well as a good quality. At the same time, the use of nitrite salt is eliminated, which results in getting a safe product.en_US
dc.language.isoenen_US
dc.publisherAgronomski fakulteten_US
dc.rightsopenAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.sourceXXVI SAVETOVANJE O BIOTEHNOLOGIJIen_US
dc.subjecttraditional sausagesen_US
dc.subjectstarter culturesen_US
dc.subjectmicroorganismsen_US
dc.subjecttradicionalne kobasiceen_US
dc.titleTHE INFLUENCE OF TWO STARTER CULTURES ON THE MICROBIOLOGICAL STABILITY OF MACEDONIAN TRADITIONAL SAUSAGEen_US
dc.typeconferenceObjecten_US
dc.description.versionPublisheden_US
dc.identifier.doi10.46793/SBT26.441Sen_US
dc.relation.conferenceXXVI SAVETOVANJE O BIOTEHNOLOGIJIen_US
dc.type.versionPublishedVersionen_US
Appears in Collections:Faculty of Agronomy, Čačak

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