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Gewählte Master / Diploma Thesis:

Christina Jil Fiedler (2017): Microbiology and hygiene of wild boar sausage with specific focus on Staphylococcus spp. as potential autochthonous starter cultures.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 111. UB BOKU obvsg

Data Source: ZID Abstracts
The objectives of this study were the safety assessment of traditional dry fermented game meat sausages, produced in a small scale facility in Croatia without the application of starter cultures throughout the production process and the characterization of coagulase-negative staphylococci (CNS) isolated from different sausage manufacturing plants applying rep-PCR and RAPD analysis, respectively. Moreover, technological properties of the identified strains were determined in order to evaluate the suitability of selected isolates as autochthonous starter cultures to improve the microbial safety and sensory quality of dry fermented game meat sausages. The results display the need for a careful monitoring of Enterobacteriaceae and E. coli from the beginning of the production process in order to establish a final product with good hygienic quality. The investigated CNS strains expressed good growth in 5% NaCl and with 1% bile. Furthermore, about 30% of them exhibited lipolytic activity in Tributyrin agar and one S. hyicus strain showed proteolytic activity in both sarcoplasmic as well as myofibrillar protein extract medium. Autochthonous staphylococci strains isolated from dry fermented game meat sausage can be a good source for the selection of potential starter cultures for the future application in sausage fermentation. Therefore, thorough investigations on genotypic and phenotypic level have to be carried out in order to guarantee the safety of the strains in respect of toxicological properties and antibiotic resistance patterns.

Beurteilende(r): Domig Konrad
1.Mitwirkender: Zunabovic-Pichler Marija

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