Bioprotectives and probiotics for dry sausages

Susanna Työppönen (Corresponding Author), Esko Petäjä, Tiina Mattila-Sandholm

Research output: Contribution to journalReview ArticleScientificpeer-review

143 Citations (Scopus)

Abstract

The microbial stability of dry sausages is determined by the combination and timing of different factors referred to as the hurdle-concept. However, the hurdles present in dry sausage are not sufficient to prevent the survival of Listeria monocytogenes or enterohemorrhagic Escherichia coli O157:H7. Recently bioprotective lactic acid bacteria, which in addition to the production of antimicrobial lactic acid, have been found to contribute to the safety of the dry sausage by producing antimicrobial peptide, i.e. bacteriocins and other low-molecular-mass compounds. Furthermore, the possibilities to use probotics in dry sausage manufacturing process has been addressed recently. As one possible mode of action for probiotics is the production of antimicrobial compounds, lactic acid bacteria may act as both probiotic and bioprotective culture as well as fermenting agent in meat product, such as dry sausage.
Original languageEnglish
Pages (from-to)233-244
JournalInternational Journal of Food Microbiology
Volume83
Issue number3
DOIs
Publication statusPublished - 2003
MoE publication typeA2 Review article in a scientific journal

Keywords

  • Dry sausage
  • Probiotics
  • Bacteriocin
  • Bioprotective culture

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