|
KMID : 1007519970060030145
|
|
Food Science and Biotechnology
1997 Volume.6 No. 3 p.145 ~ p.148
|
|
|
Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages
|
|
Chung, Dong Hyo
Kim, Wang June/Park, Woo Mun/Choi, Won Hee/Yoo, Ick Jong/Yoon Sook Kim
|
|
|
Abstract
|
|
|
|
Two bacteriocin producing strains, Lactobacillus plantarum, were isolated from fermented foods (NFS #6-6, fermented sausage : S #3, kajami sikhae). The properties of fermented sausages with those strains and commercial starter culture, SL (Staphylococcus carnosus + Lactobacillus pentosus) such as aw, pH and microbial counts were evaluated during fermentation. Sausages inoculated with SL had a lower pH and aw than those with isolated strains. Lactic acid bacteria(LAB) count increased rapidly in the beginning of fermentation and reached to 10^8 CFU/g after 2 days of fermentation. LAB count increase in sausages with S #3 and NFS #6-6 was greater than sausages with SL. Staphylococcus aureus was not detected in any of the samples. Enterobacteria were not detected after 4 days of fermentation in sausages with S #3, after 8 days in sausages with NFS #6-6, and after 12 days of fermentation in sausages with SL. Listeria was effectively inhibited in samples with S #3 and NFS #6-6. Therefore, L. plantarum isolated from fermented foods(NFS #6-6 and S #3) were superior to the commercial starter culture, SL, for fermented sausage production in the aspect of bacteriological safety.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|