有用微生物を用いたソフトサラミソーセージの発酵について

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タイトル別名
  • Studies on the Fermentation of Soft Salami Sausage by Starter Culture
  • ユウヨウ ビセイブツ オ モチイタ ソフト サラミ ソーセージ ノ ハッコウ

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抄録

Seven kinds of starter cultures were used to select a suitable species for soft salami sausage preparation. All cultures inoculated with 106/g rapidly grew and maintained predominant microflora of soft salami sausages during fermentation and drying process. The pH of the final products differed depending on the kinds of starter cultures used.<br>The results of sensory evaluation showed that the culture which was composed of S. carnosus 2: P. pentosaceus 1 was most suitable species, producing the characteristic flavor and the proper sour taste. The pH of soft salami sausage inoculated with this mix culture rapidly decreased during fermentation and subsequently in the first 2 days of drying and finally reached to 4.9, however, no effect of the inoculation levels (106/g-108/g) and glucose concentration (0.5%-2.0%) onthe decrease of pH was observed. When Staphylococcus aureus, Escherichia coli, Salmonella choleraesuis subsp. choleraesuis, Yersinia enterocolitica, Clostridium perfringens, Bacillus cereus, Campylobacter jejuni and Vibrio parahaemolyticus were inoculated at 103/g level, Bacillus, Clostridium, Campylobacter and Vibrio counts decreased to a detection limit after fermentation. Staphylococcus, Escherichia, Salmonella and Yersinia counts also decreased with the drying time; the decreases were more noticeable in the mix culture inoculated sample than in uninoculated sample.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 67 (2), 204-210, 1996

    公益社団法人 日本畜産学会

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