Stimulation of Starter Culture for Further Reduction of Foodborne Pathogens during Salami Fermentation
作者： DONG-HYUN KANG , DANIEL Y. C. FUNG
DOI: 10.4315/0362-028X-63.11.1492
关键词: Fermentation 、 Pediococcus acidilactici 、 Biology 、 Bacteria 、 Starter 、 Microbiology 、 Listeria monocytogenes 、 Enterobacteriaceae 、 Escherichia coli 、 Staphylococcus aureus
摘要: This study was conducted to determine if stimulated meat starter culture (MSC; Pediococcus acidilactici) would further control Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during salami fermentation. Manganese ion (0.005% of MnSO4) used as a stimulator for the growth acid production MSC. After 24-h fermentation, nonstimulated MSC reduced E. O157:H7 levels by 1.3 2.3 log10 units, respectively. Nonstimulated L. monocytogenes 1.2 whereas achieved 2.2-log10 reduction after In case S. aureus, units Stimulated MnSO4 those foodborne pathogens more effectively compared with (P < 0.05).
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