Protective effect of Lactobacillus sakei in fermented sausages

摘要

Lactobacillus sakei I151, I154 and I155 isolated from Italian fermented sausages were implemented in the production of Croatian traditionally fermented sausages in order to evaluate the protective effect against experimentally inoculated Listeria monocytogenes (4-5 log10 CFU/g). Three batches of sausages were produced and samples were taken after 0, 3, 7, 14 and 28 days of processing and subjected to microbiological analyses (total viable count, lactic acid bacteria, L. monocytogenes) and pH measurement. Using the protective cultures, significantly (p<0.05) lower L. monocytogenes counts were observed between the 3rd and 14th day compared to control samples. Sausages produced with L. sakei I155 were Listeria negative already after 14 days, while control sausages and sausages with L. sakei I151 and I154 after 28 days of ripening..