期刊
FOOD MICROBIOLOGY
卷 22, 期 5, 页码 373-382出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2004.11.005
关键词
lactic acid bacteria; traditional dry sausage; meat small-scale facility; phenotypic characterization; genotypic identification
Aims: A survey on lactic acid bacteria isolated from a small.-scale facility producing traditional dry sausage. A first report on LAB in raw material, products and processing equipment. Methods and Results: A total of 88 isolates were identified phenotypically and genotypically. Phenotypic characterization at the species level indicated that 36 (40.9%) were Lactobacillits sakei, 27 (30.68%) were Enterococcus faecitum, 14 (15.90%) were Enterococcus seriolicida, 10 (11.36%) were Enterococcus faecalis and I (1.13%) was Leuconostoc mesenteroides subsp. mesenteroides/dextranicum 2. In general, genotypic identification correlated well with phenotypic classification since it indicated 36 Lb. sakei, 22 Ec. faecium, 16 Lactococcus garvieae (senior synonym of Ec. seriolicida), 11 Vagococcus carniphilus and 1 Ln. mesenteroides subsp. mesenteroides. Two isolates were assigned as Enterococcus spp. Conclusions: While Ec. faecium, Vc. carniphilus and Lc. garvieae were the predominant species isolated from processing equipment and raw material, Lb. sakei species became the predominant species during fermentation of the product. Significance and Impact of the Study: This study constitutes the first step in the designing process of LAB starter cultures endogenous to the small-scale facility in order to protect the typical organoleptic characteristics of its traditional dry sausage. Otherwise, the presence of undesirable micro-organisms in the processing equipment emphasizes the necessity of improving the general hygienic conditions of sausage production in this facility. (c) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据