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KMID : 0881720200350030279
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 3 p.279 ~ p.283
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Antimicrobial Effects of EcoCal ® and GF Bactostop ® Formulated in Emulsified Sausages against Lactic Acid Bacteria
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Lee Ye-Won
Cheong Sung-Hee
Yoon Yo-Han
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Abstract
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In this study we evaluated the antimicrobial effects of EcoCal ® (calcium oxide) and GF Bactostop ® (organic acids mix) in sausages during storage at 10 o C. The sausages were formulated with 0.1% EcoCal ® (0.1ECO), 0.1% EcoCal ® +0.5% GF Bactostop ® (0.1ECO+0.5GF), 0.2% EcoCal ® (0.2ECO), and 0.2% EcoCal ® +0.5% GF Bactostop ® (0.2ECO+0.5GF). Total aerobic and lactic acid bacteria in the sausages were enumerated on tryptic soy agar and Lactobacilli MRS agar, respectively, during storage at 10 o C for 10 weeks. The 0.1ECO+0.5GF showed the most effective antimicrobial effects on the sausages, and 0.1ECO showed the second most effective antimicrobial effect. Total aerobic bacterial cell counts gradually increased in the control, 0.2ECO, and 0.2ECO+0.5GF groups, but cell growth was generally inhibited in 0.1ECO by approximately day 42 (P<0.05) and 0.1ECO+0.5GF by approximately day 49 (P<0.05). Lactic acid bacterial cell counts gradually increased in the control, 0.2ECO, and 0.2ECO+0.5GF groups, but the lactic acid bacteria growth was inhibited in 0.1ECO by approximately day 49 (P<0.05) and in 0.1ECO+0.5GF by approximately day 64. These results suggest that using 0.1% EcoCal ® +0.5% GF Bactostop ® in sausage formulation is useful for inhibiting lactic acid bacteria growth, thereby extending the shelf-life of the sausage product.
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KEYWORD
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Sausages, EcoCal®, GF Bactostop®, Lactic acid bacteria, Antimicrobial
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