Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures

S. Työppönen (Corresponding Author), A. Markkula, E. Petäjä, Maija-Liisa Suihko, Tiina Mattila-Sandholm

Research output: Contribution to journalArticleScientificpeer-review

49 Citations (Scopus)

Abstract

The survival of Listeria monocytogenes (inoculation 3 log cfu g−1) in dry sausages fermented by bioprotective experimental meat starter cultures Lactobacillus rhamnosus E-97800, L. rhamnosus LC-705 and Lactobacillus plantarum ALC01 as well as Pediococcus pentosaceus RM2000 (commercial control) was studied. In the first trial both experimental and control sausages (pH 5.0–5.2) were L. monocytogenes negative after 21 days of ripening. However, in the second and third trials the experimental sausages were L. monocytogenes negative after 7 days of fermentation while the control sausages were L. monocytogenes negative only after 28 days of ripening. The pH values were typical for North European type dry sausages (pH 4.7–4.9). It can be concluded that while the control sausage fermented by commercial starter culture was listeria-negative at a late stage of ripening process, L. rhamnosus E-97800, L. rhamnosus LC-705 as well as L. plantarum ALC01 expressed additional antilisterial activity resulting listeria-negative North European type sausages at an early stage of the ripening process.
Original languageEnglish
Pages (from-to)181-185
Number of pages5
JournalFood Control
Volume14
Issue number3
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

Lactobacillus rhamnosus
Listeria monocytogenes
starter cultures
sausages
Meat
meat
ripening
Lactobacillus plantarum
Listeria
Pediococcus pentosaceus
Fermentation
fermentation
fermented meat

Keywords

  • Listeria monocytogenes
  • Bacteriocin
  • Dry sausage

Cite this

Työppönen, S. ; Markkula, A. ; Petäjä, E. ; Suihko, Maija-Liisa ; Mattila-Sandholm, Tiina. / Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures. In: Food Control. 2003 ; Vol. 14, No. 3. pp. 181-185.
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abstract = "The survival of Listeria monocytogenes (inoculation 3 log cfu g−1) in dry sausages fermented by bioprotective experimental meat starter cultures Lactobacillus rhamnosus E-97800, L. rhamnosus LC-705 and Lactobacillus plantarum ALC01 as well as Pediococcus pentosaceus RM2000 (commercial control) was studied. In the first trial both experimental and control sausages (pH 5.0–5.2) were L. monocytogenes negative after 21 days of ripening. However, in the second and third trials the experimental sausages were L. monocytogenes negative after 7 days of fermentation while the control sausages were L. monocytogenes negative only after 28 days of ripening. The pH values were typical for North European type dry sausages (pH 4.7–4.9). It can be concluded that while the control sausage fermented by commercial starter culture was listeria-negative at a late stage of ripening process, L. rhamnosus E-97800, L. rhamnosus LC-705 as well as L. plantarum ALC01 expressed additional antilisterial activity resulting listeria-negative North European type sausages at an early stage of the ripening process.",
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Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures. / Työppönen, S. (Corresponding Author); Markkula, A.; Petäjä, E.; Suihko, Maija-Liisa; Mattila-Sandholm, Tiina.

In: Food Control, Vol. 14, No. 3, 2003, p. 181-185.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures

AU - Työppönen, S.

AU - Markkula, A.

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AU - Suihko, Maija-Liisa

AU - Mattila-Sandholm, Tiina

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N2 - The survival of Listeria monocytogenes (inoculation 3 log cfu g−1) in dry sausages fermented by bioprotective experimental meat starter cultures Lactobacillus rhamnosus E-97800, L. rhamnosus LC-705 and Lactobacillus plantarum ALC01 as well as Pediococcus pentosaceus RM2000 (commercial control) was studied. In the first trial both experimental and control sausages (pH 5.0–5.2) were L. monocytogenes negative after 21 days of ripening. However, in the second and third trials the experimental sausages were L. monocytogenes negative after 7 days of fermentation while the control sausages were L. monocytogenes negative only after 28 days of ripening. The pH values were typical for North European type dry sausages (pH 4.7–4.9). It can be concluded that while the control sausage fermented by commercial starter culture was listeria-negative at a late stage of ripening process, L. rhamnosus E-97800, L. rhamnosus LC-705 as well as L. plantarum ALC01 expressed additional antilisterial activity resulting listeria-negative North European type sausages at an early stage of the ripening process.

AB - The survival of Listeria monocytogenes (inoculation 3 log cfu g−1) in dry sausages fermented by bioprotective experimental meat starter cultures Lactobacillus rhamnosus E-97800, L. rhamnosus LC-705 and Lactobacillus plantarum ALC01 as well as Pediococcus pentosaceus RM2000 (commercial control) was studied. In the first trial both experimental and control sausages (pH 5.0–5.2) were L. monocytogenes negative after 21 days of ripening. However, in the second and third trials the experimental sausages were L. monocytogenes negative after 7 days of fermentation while the control sausages were L. monocytogenes negative only after 28 days of ripening. The pH values were typical for North European type dry sausages (pH 4.7–4.9). It can be concluded that while the control sausage fermented by commercial starter culture was listeria-negative at a late stage of ripening process, L. rhamnosus E-97800, L. rhamnosus LC-705 as well as L. plantarum ALC01 expressed additional antilisterial activity resulting listeria-negative North European type sausages at an early stage of the ripening process.

KW - Listeria monocytogenes

KW - Bacteriocin

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