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Istraživanja u okviru ove disertacije obuhvataju karakterizaciju svežeg kupusa hibrida bravo i ispitivanje fizičko-hemijskih i mikrobioloških promena u toku fermentacije kupusa u glavicama. Dobijeni rezultati istraživanja daju doprinos razvoju baze naučnih znanja u vezi sa karakteristikama kupusa fermentisanog u industrijskim uslovima, pri različitimuslovima fermentacije: količina dodate soli, različite temperature fermentacije i primena starter kulture. Takođe je prikazana mogućnost primene zbira ranga razlika (eng. Sum of Ranking Differences, SRD), hijerarhijske klaster analize (eng. Hierarchical Cluster Analysis, HCA) i analize glavnih komponenata (eng. Principal Component Analysis, PCA) za opisivanje funkcionalne zavisnosti primenjenih parametara fermentacije i fizičkih, hemijskih i mikrobioloških karakteristika fermentisanog kupusa u glavicama, a sa ciljem određivanja optimalnih uslova fermentacije., The research within this thesis includes the characterization of fresh cabbage hybrid bravo heads and the examination of physic-chemical and microbiological changes during the cabbage heads fermentation. The obtained results contribute to the development of a scientific knowledge base related to the characteristics of fermented cabbage in industrial conditions, under different fermentation conditions: the amount of added salt, different fermentation temperatures and the application of starter culture. The possibility of applying Sum of Ranking Differences (SRD), Hierarchical Cluster Analysis (HCA) and Principal Component Analysis (PCA) is also presented in order to describe the functional dependence of the applied fermentation parameters and physical, chemical and microbiological characteristics of fermented cabbage heads, with the aim of determining the optimal fermentation conditions.

Cilj ispitivanja u okviru ove doktorske disertacije odnosio se na mogućnost inaktivacije Listeria monocytogenes u fermentisanim kobasicama. Za potrebe ispitivanja proizvedene su kobasice kontaminirane sa L. monocytogenes, sa i bez dodate starter kulture. Kontrolne grupe kobasica nisu bile kontaminirane. U toku zrenja praćene su promene mikrobiološkog statusa fermentisanih kobasica i fizičko-hemijskih osobina. Za sva ispitivanja korišćene su standardne metode. U fermentisanim kobasicama užeg i šireg dijametra sa i bez dodate starter kulture u toku zrenja broj bakterija L. monocytogenes se smanjivao se posle trećeg dana zrenja. U uzorcima fermentisanih kobasica užeg dijametra, sa i bez dodate starter kulture, na kraju procesa zrenja (18. dan) nije utvrđeno prisustvo bakterija L. monocytogenes. U uzorcima fermentisanih kobasica šireg dijametra sa dodatom starter kulturom, L. monocytogenes nije izolovana 21. dana zrenja, a bez dodate starter kulture od 31. dana zrenja. Prosečan broj enterobakterija u uzorcima fermentisanih kobasica užeg dijametra, sa i bez dodate starter kulture smanjivao se od trećeg dana zrenja, a kod fermentisanih kobasica šireg dijametra od sedmog dana zrenja. Prisustvo enterobakterija nije utvrđeno u uzorcima kobasica užeg dijametra na kraju procesa zrenja (18. dan), a u uzorcima kobasica šireg dijametra 31. dana zrenja. Tokom svih dana ispitivanja broj bakterija mlečne kiseline (BMK) u fermentisanim kobasicama užeg, odnosno šireg dijametra bio je veći od broja u kobasicama bez dodate starter kulture. Broj BMK rastao je kod kobasica užeg dijametra do 14. dana, a zatim je opadao do 18. dana, dok je kod fermentisanih kobasica šireg dijametra rastao do 31. dana, a zatim opadao do 41. dana zrenja. Ukupan broj aerobnih mezofilnih bakterija u fermentisanim kobasicama užeg, odnosno šireg dijametra rastao je do 14., odnosno 31. dana zrenja, a zatim je do kraja zrenja opadao. Između ukupnog broja aerobnih mezofilnih bakterija u uzorcima fermentisanih kobasica oba dijametra tokom svih dana ispitivanja nije utvrđena razlika. Između pH vrednosti fermentisanih kobasica oba dijametra nultog i trećeg dana zrenja nije utvrđena razlika. Od sedmog dana, pa do kraja procesa zrenja u fermentisanim kobasicama oba dijametra pH vrednost kobasica sa dodatom starter kulturom bila je manja od pH vrednosti fermentisanih kobasica bez dodate starter kulture... The aim of the study under this doctoral dissertation was to address the possibility of inactivation of Listeria monocytogenes in fermented sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced, with and without the starter culture added. The sausage control groups were not contaminated. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Standard methods were used for all tests. In fermented sausages of narrower and wider diameter with and without added starter culture during ripening, L. monocytogenes decreased after the third day of ripening. In samples of fermented short-diameter sausages, with and without added starter culture, no L. monocytogenes was detected at the end of the ripening process (day 18). In specimens of broad-diameter fermented sausages with added starter culture, L. monocytogenes was not isolated on day 21 of ripening, and without added starter culture from day 31 of ripening. The average number of enterobacteria in narrower diameter fermented sausage samples, with and without added starter culture, decreased from the third day of ripening, and in fermented sausages of wider diameter from the seventh day of ripening. The presence of enterobacteria was not detected in narrow-diameter sausage specimens at the end of the ripening process (day 18) and in broad-diameter sausage samples on the 31st day of ripening. During all test days, the number of lactic acid bacteria (LAB) in the fermented sausages of narrower or wider diameter was greater than the number in sausages without added starter culture. LAB number increased in narrower diameter sausages by day 14, then decreased by day 18, whereas in fermented sausages of wider diameter, it increased by day 31 and then decreased by day 41. The total number of aerobic mesophilic bacteria in the fermented sausages of narrower or wider diameter increased to the 14th and 31st day of ripening, and then decreased until the end of ripening. No difference was found between the total number of aerobic mesophilic bacteria in fermented sausage samples of both diameters during all test days. No difference was found between the pH values of fermented sausages of both diameters on zero and third day...

Cilj ispitivanja ove doktorske disertacije odnosio se na mogućnosti inaktivacije Yersinia enterocolitica u fermentisanim kobasicama. Za potrebe eksperimenta proizvedene su kobasice kontaminirane sa Yersinia enterocolitica, sa i bez dodate starter kulture. Kontrolne grupe kobasica nisu bile kontaminirane a proizvedene su takođe sa i bez dodate starter kulture. U toku zrenja praćene su promene mikrobiološkog statusa fermentisanih kobasica i fizičko- hemijskih osobina. Za sva ispitivanja korišćene su standardne metode. U fermentisanim kobasicama užeg i šireg dijametra sa i bez dodate starter kulture u toku zrenja broj bakterija Y. enterocolitica se smanjivao. Broj bakterija Y. enterocolitica bio je svih dana ispitivanja statistički značajno manji u uzorcima kobasica kojima je dodata starter kultura. U uzorcima kobasica užeg dijametra dvanaestog dana, a u uzorcima kobasica šireg dijametra dvadesetpetog dana zrenja nije utvrđeno prisustvo Y. enterocolitica. Prosečan broj enterobakterija u toku zrenja u uzorcima fermentisanih kobasica užeg i šireg dijametra se statistički značajno smanjivao i bio je izraženiji u uzorcima kobasica kontrolne i ogledne grupe sa dodatkom starter kultura. Kod kobasica užeg dijametra enterobakterije nisu dokazane dvanaestog dana, kao i na kraju procesa zrenja, a u uzorcima kobasica šireg dijametra enterobakterije nisu dokazane dvadesetpetog dana, kao i na kraju procesa zrenja. Prosečan broj aerobnih mezofilnih bakterija u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra je statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Kao i kod broja aerobnih mezofilnih bakterija, tako je i broj bakterija mlečne kiseline u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra, statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Vrednost pH svih ispitivanih grupa uzoraka fermentisanih kobasica se u toku procesa zrenja statistički značajno smanjivala i na kraju zrenja bila je statistički značajno niža u uzorcima kobasica šireg dijametra, odnosno kod uzoraka kobasica kod kojih su korišćene starter kulture. U toku procesa zrenja, kontrolnih i oglednih grupa uzoraka fermentisanih kobasica užeg i šireg dijametra aw vrednost se statistički značajno smanjivala i bila je manja u uzorcima kobasica u kojima su korišćene starter kulture. Na kraju proizvodnog procesa uzoraka fermentisanih kobasica kontrolnih, odnosno oglednih grupa, kobasica užeg i šireg dijametra nisu utvrđene značajnije razlike između ispitivanih hemijskih parametara kvaliteta kobasica. The aim of these doctoral dissertation concerned the possibility of inactivation of Yersinia enterocolitica in fermented sausages. For the purposes of the experiment produced sausages contaminated with Yersinia enterocolitica, with and without add starter culture. Control groups of sausages were not contaminated and are also produced with and without add starter culture. During ripening are accompanied by changes in the microbiological status of sausage and physical-chemical properties. For all tests, the standard method. The fermented sausages narrower and wider diameter with and without add starter culture during the ripening bacteria Y. enterocolitica decreased. The number of bacteria Y. enterocolitica was all the days of tests statistically significantly lower in samples of sausages which added starter cultures. In samples of sausages inner diameter of the twelfth day, and in samples of sausages wider diameter twenty-fifth day of ripening were not confirmed Y. enterocolitica. The average number of enterobacteria during ripening in samples of fermented sausages narrower and wider diameter significantly decreased and was more pronounced in samples of sausages control and experimental group with the addition of starter cultures. When the inner diameter of the sausage enterobacteria not proven the twelfth day, and at the end of the ripening process, and in samples of sausages wider diameter enterobacteria not proven twenty-fifth day as well as at the end of the ripening process. Average number of aerobic bacteria in samples of fermented sausages narrower, or wider diameter was significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantly decreased. As with the aerobic mesophilic bacteria, so the number of lactic acid bacteria in samples of fermented sausages narrower, or wider diameter, significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantly decreased. The pH value of all the tested groups of samples of fermented sausages during the ripening process significantly decreased at the end of ripening was significantly lower in samples of sausages wider diameter, or in samples of sausages in which the starter cultures used. During the ripening process, the control and experimental groups of samples of fermented sausages narrower and wider diameter aw value is significantly decreased and was lower in samples of sausages which were used starter culture. At the end of the production process control of samples of fermented sausages, and experimental groups, sausage narrower and wider diameter were no significant differences between the chemical parameters of the quality of sausages.