New Issues
"Bacteriocins of LAB - possibilities of application in the production of fermented sausages", Slavica Vesković, PhD
The Institute of Meat Hygiene and Technology supported publishing of the monograph under the title "Bacteriocins of LAB - possibilities of application in the production of fermented sausages" from the author Dr Slavica Veskovic. Publisher of the monograph is "Zaduzbina Andrejevic" - special editions..
According to the critics evaluation "this monograph covers all significant microorganisms isolated in various stages of technological processes during the manufacture of "Sremska" sausage, produced in traditional way in industrial conditions.
Slavica Vesković, PhD
The aim of the research was to investigate the capability of bacteriocins production by certain LAB strains as well as their potential influence on inhibition of growth and reproduction of certain foodborne pathogens". Also, "this monograph evaluates not only the production aspect, but food safety and quality issues and biological value of one of the most significant sausages in our region as well. The monograph points out to the possibilities of utilisation of protective cultures (bioprotectors) in practice" - Dr Lazar Turubatovic, scientific advisor; dr Radoljub Tadic, senior research associate.
The author, Slavica Veskovic, PhD holds the position of the Director of laboratory sector at the Institute of Meat Hygiene and Technology. She worked in the laboratory more than 11 years, solving numerous problems from the area of food microbiology as well as introducing novel analytical methods for isolation and identification of LAB into the practice. As the single author or co-author, she published more than 40 scientific and expert papers and actively participates in the work of national and international scientific food safety conferences.
The monograph can be ordered from the Institute of Meat Hygiene and Technology at the price of 1000,00 RSD.