Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria

2007 ◽  
Vol 24 (1) ◽  
pp. 82-88 ◽  
Author(s):  
P MUTHUKUMARASAMY ◽  
R HOLLEY
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Escherichia Coli O157 ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Probiotic Lactic Acid Bacteria

Survival of Escherichia coli O157:H7 after application of lactic acid bacteria

2018 ◽  
Vol 99 (4) ◽  
pp. 1548-1553 ◽  
Author(s):  
Angela Laury-Shaw ◽  
Sara Elizabeth Gragg ◽  
Alejandro Echeverry ◽  
Mindy M Brashears
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Escherichia Coli O157

Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

2001 ◽  
Vol 64 (8) ◽  
pp. 1145-1150 ◽  
Author(s):  
NAVEEN CHIKTHIMMAH ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
ROBERT F. ROBERTS ◽  
EDWARD W. MILLS ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Ph ◽  
Escherichia Coli O157 ◽  
Quality Changes ◽  
E Coli ◽  
Fermented Product ◽  
Nacl Concentration ◽  
Different Levels

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCl and NaNO2) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log10, either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCl and 156 ppm NaNO2, compared to product without curing salts (P < 0.01). The presence of a higher level of NaCl (5%) in Lebanon bologna inhibited the growth of lactic acid bacteria (LAB), which yielded product with higher pH (~5.0) and significantly reduced the destruction of E. coli O157:H7 even further (P < 0.05). Lower concentrations of NaCl (0, 2.5%) yielded Lebanon bologna with higher LAB counts and lower pHs, compared to product with 5% NaCl. When lactic acid was used to adjust pH in product containing different levels of NaCl, it was determined that low pH was directly influencing destruction of E. coli O157:H7, not NaCl concentration.

Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 715-721 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Francisco Pérez Nevado ◽  
María de Guía Córdoba
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Isolation, Selection, and Characterization of Lactic Acid Bacteria for a Competitive Exclusion Product To Reduce Shedding of Escherichia coli O157:H7 in Cattle

2003 ◽  
Vol 66 (3) ◽  
pp. 355-363 ◽  
Author(s):  
M. M. BRASHEARS ◽  
D. JARONI ◽  
J. TRIMBLE
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Competitive Exclusion ◽  
Rumen Fluid ◽  
Significant Inhibition ◽  
Escherichia Coli O157 ◽  
16S Rrna Sequence ◽  
E Coli ◽  
Acid And Bile Tolerance

Lactic acid bacteria (LAB) were selected on the basis of characteristics indicating that they would be good candidates for a competitive exclusion product (CEP) that would inhibit Escherichia coli O157:H7 in the intestinal tract of live cattle. Fecal samples from cattle that were culture negative for E. coli O157:H7 were collected. LAB were isolated from cattle feces by repeated plating on deMan Rogosa Sharpe agar and lactobacillus selection agar. Six hundred eighty-six pure colonies were isolated, and an agar spot test was used to test each isolate for its inhibition of a four-strain mixture of E. coli O157:H7. Three hundred fifty-five isolates (52%) showed significant inhibition. Seventy-five isolates showing maximum inhibition were screened for acid and bile tolerance. Most isolates were tolerant of acid at pH levels of 2, 4, 5, and 7 and at bile levels of 0.05, 0.15, and 0.3% (oxgall) and were subsequently identified with the API system. Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus delbreukii, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus cellobiosus, Leuconostoc spp., and Pediococcus acidilactici were the most commonly identified LAB. Nineteen strains were further tested for antibiotic resistance and inhibition of E. coli O157:H7 in manure and rumen fluid. Four of these 19 strains showed susceptibility to all of the antibiotics, 13 significantly reduced E. coli counts in manure, and 15 significantly reduced E. coli counts in rumen fluid (P < 0.05) during at least one of the sampling periods. One of the strains, M35, was selected as the best candidate for a CEP. A 16S rRNA sequence analysis of M35 revealed its close homology to Lactobacillus crispatus. The CEP developed will be used in cattle-feeding trials.

Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

Meat Science ◽  
2010 ◽  
Vol 86 (3) ◽  
pp. 870-877 ◽  
Author(s):  
T. Komprda ◽  
P. Sládková ◽  
E. Petirová ◽  
V. Dohnal ◽  
R. Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Histidine Decarboxylase ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Attributes ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Small Scale ◽  
Additional Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Dry Sausages

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performancein situand considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei487 +Staphylococcus vitulinusC2) and (ii) SAS-2 (L. sakei442 +S. xylosusC8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products.Staphylococcus vitulinusC2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

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