Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage

• Published in: International journal of food microbiology Vol. 41; no. 1; pp. 1 - 7
• Main Authors: Sameshima, T, Magome, C, Takeshita, K, Arihara, K, Itoh, M, Kondo, Y
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 05-05-1998; Elsevier
• Subjects: ALIMENT FERMENTE; ALIMENTOS FERMENTADOS; Biological and medical sciences; Colony Count, Microbial; CULTIVOS INICIADORES; CULTURE STARTER; ENTEROTOXINAS; ENTEROTOXINE; ENTEROTOXINS; Enterotoxins - analysis; Enterotoxins - biosynthesis; Fermentation; FERMENTED FOODS; Fermented sausage; Food industries; Food Microbiology; Food-Processing Industry; Fundamental and applied biological sciences. Psychology; Humans; Hydrogen-Ion Concentration; Intestinal lactobacilli; Intestines - microbiology; LACTOBACILLUS; Lactobacillus - growth & development; Lactobacillus - metabolism; Latex Fixation Tests; Meat and meat product industries; Meat Products - analysis; Meat Products - microbiology; Probiotics; Probiotics - metabolism; SALCHICHA; SAUCISSE; SAUSAGES; STAPHYLOCOCCUS AUREUS; Staphylococcus aureus - growth & development; Staphylococcus aureus - metabolism; STARTER CULTURES; Temperature; Probiotics; Intestinal lactobacilli; Fermented sausage; Staphylococcus aureus; Lactic acid bacteria; Microorganism interrelationships; Microorganism growth; Gut; Meat product; Fermentation starter; Fermented product; Fermentation; Biological activity; Toxin; Dry sausage; Pathogenic; Production; Enterotoxin; Bacteria; Lactobacillaceae; Micrococcales; Isolate; Micrococcaceae; Antibacterial agent; Lactobacillus
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(98)00038-5

The effects of
Lactobacillus strains isolated from intestinal tracts for starter cultures of fermented sausage on the growth rate and enterotoxin production of
Staphylococcus aureus were studied at two fermentation temperatures of 20°C and 35°C. Initial inoculated populations in the sausage batter were approx. 10
4 cfu/g for
S.
aureus and 10
7 cfu/g for the
Lactobacillus strain as a starter culture. Samples of sausage were taken during fermentation and analyzed for pH and microbial populations. In control lots without inoculation of
Lactobacillus strains, staphylococcal enterotoxin was detected during fermentation at each temperature. Of three intestinal
Lactobacillus strains,
L.
rhamnosus FERM P-15120 and
L.
paracasei subsp.
paracasei FERM P-15121 inhibited the growth and enterotoxin production of
S.
aureus in sausages during fermentation at both temperatures, although
L.
acidophilus FERM P-15119 could not satisfactorily suppress them. The effect of the two selected strains in meat fermentation (i.e., fermentation time, acid production, inhibition of
S.
aureus) was the same as that of a commercial
L.
sake starter culture for fermented sausage. These results suggest the intestinal
Lactobacillus strains selected in this study could be utilized as a starter culture to produce new fermented meat products that are microbiologically safe.