Preparation of fermented sausage by lactic acid bacteria. Part II. Control of Staphylococcus aureus in fermented sausage.

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  • 乳酸菌を利用した発酵ソーセージの製造に関する研究　ＩＩ　　発酵ソーセージ中のＳｔａｐｈｙｌｏｃｏｃｃｕｓ　ａｕｒｅｕｓの生育阻止について
  • ハッコウ ソーセージチュウ ノ Staphylococcus aureus ノ
  • Preparation of Fermented Sausage by Lactic Acid Bacteria. Part II

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Abstract

Optimum conditions for controlling Staphylococcus aureus were examined in fermented sausage inoculated with starter cultures and S. aureus. Inoculation of starter lactic acid bacteria Lactobacillus plantarum-4 (ST) and Pediococcus cerevisiae-1 (107 cells/g sausage emulsion) effectively inhibited the growth of S. aureus to less than 104 cells/g of fermented sausage emulsion, but the inhibition of S. aureus (by more than 105/g) was not sufficient by inoculation of 108 cells/g. To supplement the inhibitory activity, glucoseoxidase was added to the fermented sausage emulsion together with the starter culture. Glucoseoxidase at 4.4 unit/g did not affect the growth of the starter culture but strongly inhibited the growth of S.aureus by more than 99% after 20 hr incubation at 37°C.<br> It seemed that these effects arose from hydrogen peroxide generated by glucoseoxidase. The use of a large amounts of glucoseoxidase was unfavorable for color and water-holding capacity of the sausage emulsion. By addition of 8.8 unit/g, the a-value of the sausage emulsion color was reduced to 58% of the control value after 20 hr incubation at 37°C. The optimum fermentation conditions for preventing Staphylococcal growth and maintaining sausage quality were the addition of 107 cells of starter cultures and 2.2 unit of glucoseoxidase/g sausage emulsion.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 60 (3), 199-205, 1986

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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