The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical an...
| मुख्य लेखकों: | , , , , |
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| स्वरूप: | लेख |
| भाषा: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| श्रृंखला: | Food Technology and Biotechnology |
| विषय: | |
| ऑनलाइन पहुंच: | https://hrcak.srce.hr/file/262749 |
| _version_ | 1827283114611703808 |
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| author | Krešimir Mastanjević Dragan Kovačević Jadranka Frece Ksenija Markov Jelka Pleadin |
| author_facet | Krešimir Mastanjević Dragan Kovačević Jadranka Frece Ksenija Markov Jelka Pleadin |
| author_sort | Krešimir Mastanjević |
| collection | DOAJ |
| description | In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days), a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and diff erent fermentation temperatures significantly (p<0.05) affected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8 % glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences among samples fermented at two different temperatures and with added glucose or maltodextrin and an autochthonous starter culture. |
| first_indexed | 2024-04-24T09:30:21Z |
| format | Article |
| id | doaj.art-d0577a05fe0a47c29edb7ba21e24d4e9 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:30:21Z |
| publishDate | 2017-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-d0577a05fe0a47c29edb7ba21e24d4e92024-04-15T14:06:53ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062017-01-01551677610.17113/ftb.55.01.17.4688The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian KulenKrešimir Mastanjević0Dragan Kovačević1Jadranka Frece2Ksenija Markov3Jelka Pleadin4University of J. J. Strossmayer in Osijek, Faculty of Food Technology Osijek, Department of Food Technology, Kuhačeva 20, HR-31000 Osijek, CroatiaUniversity of J. J. Strossmayer in Osijek, Faculty of Food Technology Osijek, Department of Food Technology, Kuhačeva 20, HR-31000 Osijek, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, HR-10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, HR-10000 Zagreb, CroatiaCroatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, HR-10000 Zagreb, CroatiaIn this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days), a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and diff erent fermentation temperatures significantly (p<0.05) affected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8 % glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences among samples fermented at two different temperatures and with added glucose or maltodextrin and an autochthonous starter culture.https://hrcak.srce.hr/file/262749Slavonian kulenautochthonous starter culturesugarsfermentation temperaturephysicochemical, microbiological and sensory properties |
| spellingShingle | Krešimir Mastanjević Dragan Kovačević Jadranka Frece Ksenija Markov Jelka Pleadin The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen Food Technology and Biotechnology Slavonian kulen autochthonous starter culture sugars fermentation temperature physicochemical, microbiological and sensory properties |
| title | The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen |
| title_full | The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen |
| title_fullStr | The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen |
| title_full_unstemmed | The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen |
| title_short | The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen |
| title_sort | effect of autochthonous starter culture sugars and temperature on the fermentation of slavonian kulen |
| topic | Slavonian kulen autochthonous starter culture sugars fermentation temperature physicochemical, microbiological and sensory properties |
| url | https://hrcak.srce.hr/file/262749 |
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