The effect of Pediococcus damnosus and Pediococcus pentosaceus on the growth of pathogens in minced meat

Tiina Mattila-Sandholm (Corresponding Author), Auli Haikara, Eija Skyttä

Research output: Contribution to journalArticleScientificpeer-review

22 Citations (Scopus)


The antibacterial effects of one strain of Pediococcus damnosus and two strains of Pediococcus pentosaceaus against Clostridium perfringens, Listeria monocytigenes, Salmonella infantis and Yersinia enterocolitica were investigated. Growth inhibition studies were conducted in juice from minced meat incubated at +6°C and +15°C for various periods after the inoculation with pediococci. Inhibitory effects were seen for all bacteria tested.

Original languageEnglish
Pages (from-to)87-94
JournalInternational Journal of Food Microbiology
Issue number1
Publication statusPublished - 1991
MoE publication typeA1 Journal article-refereed


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