engleski

Protective effect of Lactobacillus sakei in fermented sausages

Lactobacillus sakei I151, I154 and I155 isolated from Italian fermented sausage were implemented in the production of Croatian traditionally fermented sausage in order to evaluate the protective effectiveness towards experimentally inoculated L. monocytogenes (4-5 log10 CFU g-1). Three batches of sausages were produced and samples were taken at 0, 3, 7, 14 and 28 days of processing and subjected to microbiological analyses (total viable count, LAB, L. monocytogenes) and pH measurement. Using the protective cultures, significantly (p<0.05) lower L. monocytogenes counts were observed between 3rd and 14th day comparing to control samples. Sausages produced with Lb. sakei I155 were Listeria negative already after 14 days, while control sausages and sausages with Lb. sakei I151 and I154 after 28 days of ripening.

Lactobacillus sakei; biopreservation; fermented sausages

nije evidentirano