Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.
作者： Sylvia Bredholt , Truls Nesbakken , Askild Holck
DOI: 10.1016/S0168-1605(00)00519-5
关键词:
摘要: The application of a protective lactic acid bacterium (LAB) during the commercial production cooked meat products is described. LAB, strain Lactobacillus sakei, was previously isolated from ham and inhibited growth Listeria monocytogenes Escherichia coli O157:H7 in this product. L. sakei applied to at concentration 10(5)-10(6) cfu/g immediately before slicing vacuum-packaging using hand-operated spraying bottle. LAB 10(3) cocktail three rifampicin resistant mutant strains both 8 degrees C 4 C. Consumer acceptance tests servelat sausage, Norwegian non-fermented showed that control inoculated were equally acceptable. still acceptable after storage for 28 days and, opening packages, further 5 findings presented here confirm suitable use as culture may technically easily be implemented products.
elsevier.com
sci-hub.se 参考文章(11)
F. K. Lücke, U. Schillinger, Lactic acid bacteria as protective cultures in meat products. Fleischwirtschaft. ,vol. 70, pp. 1296- 1299 ,(1990)
T Sameshima, C Magome, K Takeshita, K Arihara, M Itoh, Y Kondo, Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage International Journal of Food Microbiology. ,vol. 41, pp. 1- 7 ,(1998) , 10.1016/S0168-1605(98)00038-5
Sylvia Bredholt, Truls Nesbakken, Askild Holck, Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat. International Journal of Food Microbiology. ,vol. 53, pp. 43- 52 ,(1999) , 10.1016/S0168-1605(99)00147-6
Hans Blom, Eva Nerbrink, Richard Dainty, Therese Hagtvedt, Elisabeth Borch, Hilde Nissen, Truls Nesbakken, Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C International Journal of Food Microbiology. ,vol. 38, pp. 71- 76 ,(1997) , 10.1016/S0168-1605(97)00088-3
W.H. Holzapfel, R. Geisen, U. Schillinger, Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes International Journal of Food Microbiology. ,vol. 24, pp. 343- 362 ,(1995) , 10.1016/0168-1605(94)00036-6
M Adams, ON THE SAFETY OF LACTIC ACID BACTERIA FROM FOOD International Journal of Food Microbiology. ,vol. 27, pp. 263- 264 ,(1995) , 10.1016/0168-1605(95)00067-T
J.M. Jay, Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers Meat Science. ,vol. 43, pp. 59- 66 ,(1996) , 10.1016/0309-1740(96)00055-1
Michael E. Stiles, Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology. ,vol. 70, pp. 331- 345 ,(1996) , 10.1007/BF00395940
Sven Qvist, Katrine Sehested, Peter Zeuthen, Growth suppression of Listeria monocytogenes in a meat product International Journal of Food Microbiology. ,vol. 24, pp. 283- 293 ,(1994) , 10.1016/0168-1605(94)90126-0
J. R. UNDA, R. A. MOLINS, H. W. WALKER, Clostridium sporogenes and Listeria monocytogenes: Survival and Inhibition in Microwave-ready Beef Roasts Containing Selected Antimicrobials Journal of Food Science. ,vol. 56, pp. 198- 205 ,(1991) , 10.1111/J.1365-2621.1991.TB08011.X