Sveučilište u Zagrebu Agronomski fakultet

Predstavljanje uspostavnog istraživačkog projekta

Datum održavanja:

02. ožujka 2015. :: 14:00 ::  Velika vijećnica

Projekt financira Hrvatska zaklada za znanost

Sažetak

Despite the fact that nowadays the utilization of starter cultures is a prerequisite for the meat industry, as product reproducibility, reduction of fermentation times and enhancement of organoleptic characteristics is achieved, small scale producers in Croatia still produce spontaneously fermented game meat sausages as they still surpass in sensorial properties. Such artisan products are increasingly appreciated because of their authenticity although of great consideration due to their variable microbiological and organoleptic quality. Overall monitoring of wildlife reservoir is needed in assessment its potential as sources for zoonotic agents exposures of humans as well as sources of bacterial strains relevant for enhancement and standardization of game meat sausages production. There are large variations in prevalence of microbial populations of game meat even within a single country and the published data for Croatia is limited and poorly documented which does not allow any related analysis. Especially the data on risk -based monitoring of zoonosis and antibiotic resistance genes transmission via game meat food chain in Croatia is missing and there is not authentic collection of indigenous bacterial strains that could act as a pool of novel genes and metabolic pathways relevant for high quality food production. MiCROgame focuses on the in situ diversity analysis as well as detailed characterization of lactic acid bacteria (LAB) isolated from traditional Croatian game meat sausages. Application of this autochthonous microbiota into the sausages production can influence the end-product quality and can accelerate maturation such helping producers to be more competitive on national or EU market. Special focus will be set towards identification and characterization of potential spoilage and pathogenic microflora and antibiotic resistance traits in order to estimate safety of locally produced game meat food and to identify sources of contamination.