This study was conducted to determine if stimulated meat starter culture (MSC; Pediococcus acidilactici) would further control Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during salami fermentation. Manganese ion (0.005% of MnSO4) was used as a stimulator for the growth and acid production of MSC. After 24-h salami fermentation, nonstimulated MSC and stimulated MSC reduced E. coli O157:H7 levels by 1.3 and 2.3 log10 units, respectively. Nonstimulated MSC reduced L. monocytogenes levels by 1.2 log10 units, whereas the stimulated MSC achieved a 2.2-log10 reduction after 24-h fermentation. In the case of S. aureus, nonstimulated MSC and stimulated MSC reduced S. aureus levels by 1.3 and 2.3 log10 units after 24-h fermentation, respectively. Stimulated MSC by MnSO4 reduced those foodborne pathogens more effectively compared with nonstimulated MSC (P < 0.05).
Stimulation of Starter Culture for Further Reduction of Foodborne Pathogens during Salami Fermentation
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DONG-HYUN KANG, DANIEL Y. C. FUNG; Stimulation of Starter Culture for Further Reduction of Foodborne Pathogens during Salami Fermentation. J Food Prot 1 November 2000; 63 (11): 1492–1495. doi: https://doi.org/10.4315/0362-028X-63.11.1492
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