engleski

Influence of Lactobacillus sakei on Listeria monocytogenes growth during the ripening of Croatian traditionally fermented sausage.

Protective strains of Lactobacillus sakei I151, I154 and I155 isolated from Italian fermented sausages (Cocolin et al., 2005) were used in production of Croatian traditionally fermented sausage inoculated with Listeria monocyto-genes. The mixture was prepared according to standard practice, inoculated with pathogen (4-5 log10 CFU g-1) and divided into four equal parts in order to prepare control sausage and sausages with one of the three protective strains (5-6 log10 CFU g-1). The mixture was filled into natural swine cas-ings under vacuum and ripened in controlled conditions. For the purpose of investigation three batches of sausages were prepared. Samples were taken from each batch on days 0, 3, 7, 14 and 28 after formulation and subjected to microbiological analysis (L. monocytogenes count, total viable count, lactic acid bacteria count) and pH measurement. Population of L. monocytogenes was eliminated towards the end of ripening in both control and sausages with protective cultures, but evidently stronger reduction during the whole process was observed using the protective cul-tures. On day 14 Listeria counts were 1.99 and 2.10 log cycles higher than in sausages with Lb. sakei I154 and Lb. sakei I151, respectively. The best result (absence of pathogen at 14th day ; 3.56 log reduction) was found in sausages with Lb. sakei I155.

Lactobacillus sakei; fermented sausages; Listeria monocytogenes

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