Bioconservation in the production of dry fermented sausages

Proizvodnja zdravstveno ispravnih i kvalitetnih animalnih namirnica osniva se na primjeni suvremenih higijensko-tehnoloških postupaka. U okviru tzv. zaštitnog koncepta primjenjuju se zaštitne kulture mikroorganizama tj. antagonističke kulture koje inhibiraju patogene mikroorganizme i/ili produžuju održivost hrane uz istovremeno očuvanje senzornih svojstava proizvoda. Uz inhibicijsko djelovanje organskih kiselina na patogene mikroorganizme, posebice gram-negativne bakterije, drugi vid antagonizma očituje se u sintetiziranju antimikrobnih peptida ili proteina – bakteriocina. Primjena sojeva koji sintetiziraju bakteriocine (bakteriocinogeni sojevi) kao zaštitnih kultura te izravna primjena spomenutih tzv. prirodnih zaštitnih tvari (biokonzervansi) u proizvodnji fermentiranih kobasica dio su zaštitnog koncepta u prehrambenoj industriji.Production of foods of animal origin of adequate safety and quality is based on the use of modern hygienic and technological procedures. Within the framework of the so-called protective concept, protective cultures are used, i.e. antagonistic cultures, which inhibit pathogenic microorganisms and/or prolong shelf life and at the same time maintaining the sensory properties of a food product. In addition to inhibitory action of organic acids on pathogenic microorganisms, in particular gram-negative bacteria, another aspect of antagonism is manifested in the production of antimicrobial peptides or proteins – bacteriocins. The use of bacteriocin-synthesising strains (bacteriocinogenic strains) as protective cultures and direct use of the indicated, so-called natural protective substances (bio-preservatives) in the production of fermented sausages are components of the protective concept in food industry