PMID: 9631333Jun 19, 1998Paper

Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage

International Journal of Food Microbiology
T SameshimaY Kondo

Abstract

The effects of Lactobacillus strains isolated from intestinal tracts for starter cultures of fermented sausage on the growth rate and enterotoxin production of Staphylococcus aureus were studied at two fermentation temperatures of 20 degrees C and 35 degrees C. Initial inoculated populations in the sausage batter were approx. 10(4) cfu/g for S. aureus and 10(7) cfu/g for the Lactobacillus strain as a starter culture. Samples of sausage were taken during fermentation and analyzed for pH and microbial populations. In control lots without inoculation of Lactobacillus strains, staphylococcal enterotoxin was detected during fermentation at each temperature. Of three intestinal Lactobacillus strains, L. rhamnosus FERM P-15120 and L. paracasei subsp. paracasei FERM P-15121 inhibited the growth and enterotoxin production of S. aureus in sausages during fermentation at both temperatures, although L. acidophilus FERM P-15119 could not satisfactorily suppress them. The effect of the two selected strains in meat fermentation (i.e., fermentation time, acid production, inhibition of S. aureus) was the same as that of a commercial L. sake starter culture for fermented sausage. These results suggest the intestinal Lactobacillus strains selecte...Continue Reading

References

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Jan 1, 1994·Meat Science·W P Hammes, H J Knauf

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Citations

Dec 3, 2013·Journal of Food Science and Technology·Swapna C HathwarBhaskar Narayan
Mar 17, 2001·International Journal of Food Microbiology·S ErkkiläT Mattila-Sandholm
Jun 1, 2002·International Journal of Food Microbiology·K PidcockA Henriksson
May 15, 2003·International Journal of Food Microbiology·Susanna TyöppönenTiina Mattila-Sandholm
Jun 17, 2000·International Journal of Food Microbiology·K Arihara, M Itoh
Oct 1, 2000·Meat Science·F K Lücke
Jan 17, 2013·Critical Reviews in Food Science and Nutrition·M RouhiA M Mortazavian
May 12, 2009·Applied and Environmental Microbiology·Sergine EvenYves Le Loir
May 27, 2009·Indian Journal of Urology : IJU : Journal of the Urological Society of India·D BorchertN Buchholz
Nov 17, 2009·Food Microbiology·Yadira Rivera-Espinoza, Yoja Gallardo-Navarro
Sep 1, 2008·Meat Science·Luc De VuystFrédéric Leroy
Oct 16, 2015·Critical Reviews in Food Science and Nutrition·Pavan KumarNeelesh Sharma
Sep 1, 2006·Meat Science·Keizo Arihara
Aug 4, 2005·International Journal of Food Microbiology·Trine Danø KlingbergBirgitte Bjørn Budde
Nov 1, 2005·Meat Science·Samir AnanouEva Valdivia
Jul 12, 2011·Journal of Food Protection·A Raquel MadureiraF Xavier Malcata
May 20, 2011·International Journal of Food Sciences and Nutrition·Patrícia BealEunice Valduga
Dec 23, 2020·Foods·Claudiu Ștefan UrsachiFlorentina-Daniela Munteanu
Apr 4, 2021·International Journal of Environmental Research and Public Health·Juan García-Díez, Cristina Saraiva
Jun 13, 2006·International Journal of Food Microbiology·Ljubisa TopisirovicJelena Lozo
Aug 9, 2008·International Journal of Food Microbiology·C CharlierY Le Loir

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