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KMID : 0380619910230020150
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.150 ~ p.156
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The Effect of Glucono delta Lactone , Starter Clulture and NaCl on the Production of Staphylococcal Enterotoxign A in the Processing of Fermented Sausage
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Abstract
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This research was conducted to investigate the effect of starter culture(Lactobacillus plantarum), glucono-delta-lactone(GdL), and NaCl on the production of staphylococcal enterotoxin A in the processing of fermented sausages. With the increasing amount of GdL(0, 0.23, 0.50 and 0.75%) added the production of enterotoxin was significantly decreased(p$gt;0.01). Lactobacillus plantarum as starter culture were inoculated at the level of 10^6 cells/g. When GdL was not added, the amount of production of enterotoxin in the group with and without the starter culture were 40 and 80 ng/l0g, respectively. With the addition of 0.5% GdL, the maximum amount of enterotoxin produced in the group with and without starter culture were 30 and 50 ng/l0g. These results showed the inhibiting effect of starter culture in the production of enterotoxin. When the amount of enterotoxin production was compared with the addition of 2.7 and 1.7% NaCl, the production of enterotoxin was higher at 2.7% NaCl level.
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