INHIBITION OF Staphylococcus BY ILACTIC ACID BACTERIA IN COUNTRY‐STYLE HAMS

摘要: Lactic acid bacteria were tested for inhibition of staphylococci prevalent in country-style ham. Tests conducted broth and agar media a model meat system. Lactobacillus plantarum Pediococcus cerevisiae selected as antagonists against strain Staphylococcus epidermidis isolated from Culture introduction into muscle tissue was more effective by syringe injection than surface or puncture application. The system applied using 27 hams 3 × cubed factorial design experiment. three factors follows: Sucrose at 20, 40, 60% curing mixtures; salt equalization time 0, 1, 2 wk; inoculation with either L. 2.2 108, P. 1.6 S. 3.4 105 cells/g Seventeen had least some putrefactive spoilage due to Clostridium sporogenes Proteus vulgaris. Spoilage greatest 0 lowest sucrose levels. Ham pH successfully monitored during processing placing probe desired areas, but this appeared contribute spoilage. inhibited when the treatment used production necessary staphylococcal occur.