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Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
Food Microbiol. 2007 Feb; 24(1):82-8.FM

Abstract

Escherichia coli O157:H7 is capable of surviving the rigorous processing steps during the manufacture of dry fermented sausages. The effect of adding two probiotic organisms, Lactobacillus reuteri and Bifidobacterium longum as co-cultures with the meat starter cultures Pediococcus pentosaceus and Staphylococcus carnosus on the viability of E. coli O157:H7 in dry fermented sausages was studied. A 5 strain cocktail of E. coli O157:H7 was added at 7.4 log cfu/g to the sausage batter and challenged with either or both Lb. reuteri or B. longum before or after they were micro-encapsulated. Sausages were fermented at < or = 26 degrees C and 88% relative humidity (RH) followed by drying at 75% RH and 13 degrees C for 25 d. The pH, water activity (aw), protein, moisture, and numbers of all inoculated organisms were monitored during processing. The pH and aw decreased from 5.7 and 0.98 to 4.9 and 0.88 at the end of fermentation and drying, respectively. These processes reduced E. coli O157:H7 by 1.0 and 0.7 log cfu/g at the end of fermentation and drying, respectively. Unencapsulated Lb. reuteri with or without B. longum reduced E. coli O157:H7 by 3.0 log cfu/g and B. longum caused a 1.9 log cfu/g reduction. While micro-encapsulation increased survival of Lb. reuteri and B. longum, it reduced their inhibitory action against E. coli O157:H7.

Authors+Show Affiliations

Faculty of Agricultural and Food Science, Department of Food Science, University of Manitoba, Winnipeg, Man., Canada R3T 2N2.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16943098

Citation

Muthukumarasamy, Parthiban, and Richard A. Holley. "Survival of Escherichia Coli O157:H7 in Dry Fermented Sausages Containing Micro-encapsulated Probiotic Lactic Acid Bacteria." Food Microbiology, vol. 24, no. 1, 2007, pp. 82-8.
Muthukumarasamy P, Holley RA. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria. Food Microbiol. 2007;24(1):82-8.
Muthukumarasamy, P., & Holley, R. A. (2007). Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria. Food Microbiology, 24(1), 82-8.
Muthukumarasamy P, Holley RA. Survival of Escherichia Coli O157:H7 in Dry Fermented Sausages Containing Micro-encapsulated Probiotic Lactic Acid Bacteria. Food Microbiol. 2007;24(1):82-8. PubMed PMID: 16943098.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria. AU - Muthukumarasamy,Parthiban, AU - Holley,Richard A, Y1 - 2006/04/04/ PY - 2005/11/30/received PY - 2006/02/28/revised PY - 2006/03/10/accepted PY - 2006/9/1/pubmed PY - 2006/11/11/medline PY - 2006/9/1/entrez SP - 82 EP - 8 JF - Food microbiology JO - Food Microbiol VL - 24 IS - 1 N2 - Escherichia coli O157:H7 is capable of surviving the rigorous processing steps during the manufacture of dry fermented sausages. The effect of adding two probiotic organisms, Lactobacillus reuteri and Bifidobacterium longum as co-cultures with the meat starter cultures Pediococcus pentosaceus and Staphylococcus carnosus on the viability of E. coli O157:H7 in dry fermented sausages was studied. A 5 strain cocktail of E. coli O157:H7 was added at 7.4 log cfu/g to the sausage batter and challenged with either or both Lb. reuteri or B. longum before or after they were micro-encapsulated. Sausages were fermented at < or = 26 degrees C and 88% relative humidity (RH) followed by drying at 75% RH and 13 degrees C for 25 d. The pH, water activity (aw), protein, moisture, and numbers of all inoculated organisms were monitored during processing. The pH and aw decreased from 5.7 and 0.98 to 4.9 and 0.88 at the end of fermentation and drying, respectively. These processes reduced E. coli O157:H7 by 1.0 and 0.7 log cfu/g at the end of fermentation and drying, respectively. Unencapsulated Lb. reuteri with or without B. longum reduced E. coli O157:H7 by 3.0 log cfu/g and B. longum caused a 1.9 log cfu/g reduction. While micro-encapsulation increased survival of Lb. reuteri and B. longum, it reduced their inhibitory action against E. coli O157:H7. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16943098/Survival_of_Escherichia_coli_O157:H7_in_dry_fermented_sausages_containing_micro_encapsulated_probiotic_lactic_acid_bacteria_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(06)00081-5 DB - PRIME DP - Unbound Medicine ER -