Játtað í: 2015 Granskingarøki: Matur Verkætlanarslag: Verkætlan Verkætlanarheiti: Eyðmerking av bakterium í samband við ræsing av skerpikjøti: ein forkanning. Játtanarnummar: 0909 Verkætlanarleiðari: Debes Hammershaimb Christiansen Stovnur/virki: Heilsufrøðiliga Starvsstovan Aðrir luttakarar: Petra E. Petersen, Ása Maria Olsen og Sóleyð Thomsen Verkætlanarskeið: Planned: 01.06.2015-31.12.2016 Actual: 01.03.2017-31.12.2023 Samlaður kostnaður: 254.000 Stuðul úr Granskingargrunninum: 80.000 Verkætlanarlýsing: Original: Traditional dry fermented sheep legs (Faroese: skerpikjøt) have been a local delicacy for centuries in the Faroe Islands. The lams are slaughtered in October and the carcasses are hung on beams in wooden small-scale storehouses (Faroese: Hjallur) for maturation and drying at ambient temperatures and moist for up to ½ a year. The fermentation of skerpikjøt is not controlled and the meat texture, odour and flavour can vary significantly between years and between hjallar. During maturation the skerpikjøt undergoes relevant changes in physio-chemical characteristics, which among other things relies on natural contamination by environmental microorganisms as well as on temperature and moisture. The contamination occurs during slaughtering and handling and the variation relies on that each “hjallur” has a unique house microbiota of useful micro-organisms for the fermentation and flavouring of the “skerpikjøt”. In-depth knowledge on the micro-organisms involved in the fermentation of skerpikjøt is practically negligible. In this pilot study we suggest using culture-dependent and culture-independent high-throughput sequencing (HTS) techniques for the characterization of microbiota involved in fermentation of skerpikjøt. Final The main objective of this pilot study was to develop methods for culture-dependent and culture-independent characterization of microbiota in naturally fermented Faroese "Skerpikjøt". Samples for 165 next generation sequencing (NGS) and classical culturing from sheep carcases were collected during riping in winter 2016/2017 and 2019/2020. With our culture-dependent and culture-independent methods we here show that four different bacterial genera (Staphylococcus, Enterococcus, Enterobacterioceae and Pseudomonadaceae) and four fungus genera (Debaryomyces, Penicillinum, Mucor and Cladosporum) dominated the microbiota throughout the ripening period of wind-dried mutton. Støða: Liðug Avrik: The results have been published in a BSc.Thesis (Asa Maria Olsen,2O17, 165 metagenomic sequencing and analysis of the Faroese wind-dried mutton, BSc Thesis, NVDRit 2017:08) and a Msc. Thesis (Sóley Thomsen, 2O2O, Microbiota on the surface of Faroese mutton dried by natural ventilation, investigated from slaughter to the final product, MSc Thesis, University of Copenhagen) See more on PURE << Back |
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