Effect of starter cultures on survival of Listeria monocytogenes in ?ajna sausage

59th International Meat Industry Conference

Bokovi, M.^1 ; Tadi, V.^1 ; Dordevi, J.^1 ; Glii, M.^1 ; Lakievi, B.^2 ; Dimitrijevi, M.^1 ; Balti, M.^1

Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodenja Belgrade, Serbia^1

Institute of Meat Hygiene and Technology, Kacanskog 13, Belgrade, Serbia^2

关键词: Debaryomyces hansenii;    Lactobacillus sakei;    Listeria monocytogenes;    Maturation time;    Monocytogenes;    Pediococcus acidilactici;    Pediococcus pentosaceus;    Starter cultures;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012074/pdf
DOI  :  10.1088/1755-1315/85/1/012074

来源: IOP

【 摘 要 】

The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of ajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2a of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.