Original scientific paper
Implementation of a dairy-origin culture of Enterococcus faecalis 101 in the production of dry sausages
Nevijo Zdolec
orcid.org/0000-0001-7413-8115
; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Matea Čop
; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Vesna Dobranić
; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Abstract
Enterococcus faecalis 101 has been isolated from raw milk and inoculated into home-made fermented
pork sausages. The culture shows anti-listeria activity in vitro. Total viable count, lactic acid bacteria, enterococci, yeasts and moulds, Staphylococcus aureus, Listeria monocytogenes, Pseudomonas spp. and Yersinia enterocolitica were monitored during ripening. Foodborne pathogens were absent, while the enterococci count in inoculated sausages remain constant during ripening (5 log CFU/g). Culture of E. faecalis 101 did not have a negative influence on the sensory properties of the sausages. Further studies are needed to evaluate virulence factors, resistance and biogenic amines production of the culture.
Keywords
Enterococcus faecalis; dry sausages; protective culture
Hrčak ID:
231251
URI
Publication date:
13.3.2017.
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