Veterinarski arhiv, Vol. 77 No. 6, 2007.
Izvorni znanstveni članak
Inhibition of Listeria monocytogenes growth in dry fermented sausages
Nevijo Zdolec
orcid.org/0000-0001-7413-8115
; Veterinarski fakultet Sveučilišta u Zagrebu
Lidija Kozačinski
; Veterinarski fakultet Sveučilišta u Zagrebu
Mirza Hadžiosmanović
; Veterinarski fakultet Sveučilišta u Zagrebu
Željka Cvrtila
; Veterinarski fakultet Sveučilišta u Zagrebu
Ivana Filipović
; Veterinarski fakultet Sveučilišta u Zagrebu
Sažetak
The growth potential of Listeria monocytogenes during the ripening period of dry fermented sausages was investigated. In addition, antilisterial activity of isolated lactic acid bacteria was tested. The initial Listeria count in sausage mixture was 105 CFU g-1. Samples were taken on day 0, 3, 7, 14 and 28 days after formulation, and total viable count, lactic acid bacteria count, L. monocytogenes count and pH values were determined. The growth of Listeria was inhibited until day 14, while in the final products it was beneath detection limit (2 log10), indicating the effectiveness of fermentation, ripening and drying in reducing the pathogen population. A total of 32 lactic acid bacteria were isolated and determined, and isolates of Leuconostoc mesenteroides showed inhibitory effect towards Listeria due to the bacteriocin production
Ključne riječi
dry fermented sausages; L. monocytogenes; bacteriocins
Hrčak ID:
24355
URI
Datum izdavanja:
20.12.2007.
Posjeta: 1.945 *