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).
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Research Article|
November 01 2000
Stimulation of Starter Culture for Further Reduction of Foodborne Pathogens during Salami Fermentation
DONG-HYUN KANG;
DONG-HYUN KANG
*
Food Microbiology Laboratory, Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66501-1600, USA
* Author for correspondence. Present address: U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, P.O. Box 166, Clay Center, NE 68933, USA. Tel: 402-762-4381; Fax: 402-762-4149; E-mail: kang@email.marc.usda.gov.
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DANIEL Y. C. FUNG
DANIEL Y. C. FUNG
Food Microbiology Laboratory, Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66501-1600, USA
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J Food Prot (2000) 63 (11): 1492–1495.
Article history
Received:
May 27 1999
Accepted:
November 30 1999
Citation
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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