Stimulation of Starter Culture for Further Reduction of Foodborne Pathogens during Salami Fermentation

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).