20.500.12556/RUL-188279 Vpliv dodatka teksturirane soje na mikrobne skupnosti hitro fermentiranih salam The impact of textured soy supplement on microbial communities of fast-fermented salami V zadnjih letih se povečuje zanimanje za spremembe formulacij mesnih izdelkov, predvsem z vključevanjem alternativnih virov beljakovin. Takšne spremembe po-stavljajo nova vprašanja glede njihovega vpliva na kakovost in varnost končnih iz-delkov. Namen raziskave je bil ugotoviti, ali dodatek hidratiranih teksturiranih soji-nih beljakovin (HTSB) vpliva na mikrobne skupnosti v hitro fermentiranih salamah. V ta namen smo pripravili devet hitro fermentiranih salam, ki smo jih razdelili v tri skupine glede na dodatek starterske kulture: brez dodane starterske kulture, z dodano startersko kulturo A (Staphylococcus (S.) xylosus, Latilactobacillus (Lt.) sakei, Stap-hylococcus (S.) carnosus, Pediococcus pentosaceus, Debaryomyces hansenii) in z dodano startersko kulturo B (Lt. sakei, S. carnosus, S. xlyosus). Znotraj posamezne skupine salam smo spreminjali delež HTSB, in sicer smo pripravili salame brez do-datka HTSB ter salame z 10 % in 30 % dodatkom HTSB. Na dan izdelave smo ugo-tavljali prisotnost bakterij rodu Salmonella, vrst Yersinia (Y.) enterocolitica in Liste-ria (L.) monocytogenes. V nadaljevanju smo salame vzorčili 3., 7., 14. in 21. dan, ter spremljali število enterobakterij, enterokokov, mlečnokislinskih bakterij, koagulaza negativnih stafilokokov, plesni in kvasovk ter aerobnih mezofilnih bakterij. Rezulta-ti so pokazali razlike v številu posameznih skupin mikroorganizmov, vendar dodatek HTSB ni imel vpliva na mikrobne skupnosti. Izrazitejši vpliv je bil povezan pred-vsem z dodatkom starterske kulture. V salamah brez starterske kulture je bila med fermentacijo mikrobna skupnost manj stabilna, zato je bilo število enterokokov 3. in 14. dan fermentacije, ter število mezofilnih bakterij 3. in 21. dan fermentacije večje kot v salamah z dodano startersko kulturo. In recent years, there has been increasing interest in formulating meat products, especially by incorporating alternative protein sources. Such changes raise new questions regarding their impact on the quality and safety of final products. The aim of the study was to determine whether the addition of hydrated textured soy protein (HTSP) affects the microbial communities in fast-fermented salamis. For this purpose, we prepared nine fast-fermented salamis, which were divided into three groups according to the addition of starter culture: without added starter culture, with added A starter culture (Staphylococcus (S.) xylosus, Latilactobacillus (Lt.) sakei, Staphylococcus (S.) carnosus, Pediococcus pentosaceus, Debaryomyces hansenii) and with added B starter culture (Lt. sakei, S. carnosus, S. xlyosus). Within each group, we varied the proportion of textured HTSP, namely, we prepared salamis without added HTSP and salamis with 10% and 30% addition of HTSP. On the day of production, we determined Salmonella, Yersinia (Y.) enterocolitica and Listeria (L.) monocytogenes. The salamis were sampled after 3, 7, 14 and 21 days of fermentation. The number of enterobacteria, enterococci, lactic acid bacteria, staphylococci, molds, yeasts and aerobic mesophilic bacteria was monitored. The results showed differences in the number of individual groups of microorganisms, but the addition of HTSP had no effect on the microbial communities. The more pronounced effect was mainly associated with the addition of starter culture. In salami without starter culture, the microbial community was less stable during fermentation, therefore the number of enterococci on the 3rd and 14th day of fermentation, and the number of mesophilic bacteria on the 3rd and 21st day of fermentation was higher than in salami with added starter culture. hitro fermentirana salama soja starterska kultura Salmonella Y. enetrolitica L. monocytogenes Enterobakterije enterokoki mlečnokislinske bakterije stafilokoki kvasovke in plesni aerobne mezofilne bakterije fast-fermented salami soy starter culture Salmonella Y. enetrolitica L. monocytogenes Enterobacteriaceae enterococci lactic acid bacteria staphylococci yeasts and molds aerobic mesophilic bacteria true false false [T. Colja] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2026-09-20 07:19:17 2026-09-20 07:19:20 2026-09-21 09:23:49 0000-00-00 00:00:00 2026 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 579.67:637.5:664.022 290328 291733763 61379.pdf 61379.pdf 1 A6F7CF86F7FE19CA77EEE387851F4C8A 44f7c8385207e12ab2d29bf81c2a3e9940a7f11611d7450558077f11f82d0f78 c8509c74-b4b2-11f1-8bc5-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=248309 Biotehniška fakulteta 0 0 0