Berry Elaine D, Liewen Michael B, Mandigo Roger W, Hutkins Robert W
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NL 68583-0919: General Mills, Inc., 9000 Plymouth Avenue North, Minneapolis, MN 55427; Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908.
J Food Prot. 1990 Mar;53(3):194-197. doi: 10.4315/0362-028X-53.3.194.
A bacteriocin-producing Pediococcus species inhibitory to Listeria monocytogenes was used to manufacture fermented semidry sausage. Separate 13.6 kg batches of a commercial summer sausage formulation were inoculated to contain an initial level of 10 cells/g of Listeria monocytogenes Scott A. In each of two independent studies, an ca. 2 log CFU/g reduction of L. monocytogenes occurred over the fermentation period, as compared to a less than 1 log CFU/g reduction in sausage fermented with a non-inhibitory Pediococcus strain. Inactivation of L. monocytogenes was also observed in one study where adequate acid production did not occur (pH>5.5), indicating that bacteriocin production occurred independently of carbohydrate fermentation. Following heating to an internal temperature of 64.4°C and storage up to 2 weeks, 9 of 90 sausages sampled were positive for Listeria . Recovery was intermittent and did not indicate that the bacteriocin was effective in eliminating L. monocytogenes that had survived the heating process.
一种对单核细胞增生李斯特菌具有抑制作用的产细菌素的片球菌被用于制作发酵半干香肠。将13.6千克单独批次的商业夏季香肠配方接种，使其初始含有10个/克单核细胞增生李斯特菌斯科特A菌。在两项独立研究中，与用无抑制作用的片球菌菌株发酵的香肠中该菌减少量小于1个对数CFU/克相比，在发酵期间单核细胞增生李斯特菌的数量约减少2个对数CFU/克。在一项未产生足够酸（pH>5.5）的研究中也观察到了单核细胞增生李斯特菌的失活，这表明细菌素的产生独立于碳水化合物发酵。加热至内部温度64.4°C并储存长达2周后，所采样的90根香肠中有9根李斯特菌检测呈阳性。复苏是间歇性的，这表明细菌素在消除加热过程中存活下来的单核细胞增生李斯特菌方面无效。
