Original scientific paper

Inhibition of Listeria monocytogenes growth in dry fermented sausages

Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Department of Hygiene and Technology of Animal Foodstuffs, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Lidija Kozačinski ; Department of Hygiene and Technology of Animal Foodstuffs, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Mirza Hadžiosmanović ; Department of Hygiene and Technology of Animal Foodstuffs, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Željka Cvrtila ; Department of Hygiene and Technology of Animal Foodstuffs, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Ivana Filipović ; Department of Hygiene and Technology of Animal Foodstuffs, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia

Abstract

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

Keywords

dry fermented sausages; L. monocytogenes; bacteriocins

Hrčak ID:

24355

URI

https://hrcak.srce.hr/24355

Publication date:

20.12.2007.

Article data in other languages: croatian

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