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Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117.

Authors
  • Gelinski, Jane Mary Lafayette Neves1
  • Baratto, César Milton1
  • Casagrande, Micheli1
  • de Oliveira, Tainara Padilha1
  • Megiolaro, Fernanda1
  • de Martini Soares, Fabiana Andreia S1
  • de Souza, Endler Marcel Borges2
  • Vicente, Vânia Aparecida3
  • Fonseca, Gustavo Graciano4
  • 1 University of West of Santa Catarina, Videira, Santa Catarina, Brazil. , (Brazil)
  • 2 Foundation Regional University of Blumenau, Santa Catarina, Brazil. , (Brazil)
  • 3 Federal University of Paraná, Curitiba, Paraná, Brazil. , (Brazil)
  • 4 Federal University of Grande Dourados, Mato Grosso do Sol, Brazil. , (Brazil)
Type
Published Article
Journal
Canadian Journal of Microbiology
Publisher
Canadian Science Publishing
Publication Date
Nov 01, 2019
Volume
65
Issue
11
Pages
831–841
Identifiers
DOI: 10.1139/cjm-2019-0136
PMID: 31310729
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphylococcus aureus were used as indicator microorganisms to evaluate the antimicrobial activity of selected LAB strains. Salmonella enterica serotype Choleraesuis is a common pathogen of pigs. To the raw sausage product containing L. sakei and nonpathogenic endogenous microbiota, we added about >104 and <105 CFU/g of S. enterica serotype Choleraesuis to evaluate the inhibitory potential of L. sakei towards this pathogen. Salmonella Choleraesuis was inhibited in the presence of L. sakei over 7 days of storage of the meat product (about 3.0 log cycles reduction). Lactobacillus sakei significantly increased inhibition when compared with the nonfermented sausage. Thus, L. sakei BAS0117 played an important role as an additional hurdle in the fermented meat pork sausage during storage.

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