Bioprotectives and probiotics for dry sausages

The microbial stability of dry sausages is determined by the combination and timing of different factors referred to as the hurdle-concept. However, the hurdles present in dry sausage are not sufficient to prevent the survival of Listeria monocytogenes or enterohemorrhagic Escherichia coli O157:H7....

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Bibliographic Details
Published inInternational Journal of Food Microbiology Vol. 83; no. 3; pp. 233 - 244
Main Authors Tyoeppoenen, S, Petaejae, E, Mattila-Sandholm, T
Format Book Review Journal Article
LanguageEnglish
Published Amsterdam Elsevier B.V 25.06.2003
Elsevier
Subjects
Bacteriocin
Biological and medical sciences
Bioprotective culture
Consumer Product Safety
Dry sausage
Escherichia coli O157 - growth & development
Fermentation
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Lactobacillus - growth & development
Lactobacillus - physiology
Listeria monocytogenes - growth & development
Meat and meat product industries
Meat Products - microbiology
Pediococcus - growth & development
Pediococcus - physiology
Probiotic
Probiotics
Probiotic
Bioprotective culture
Dry sausage
Bacteriocin
Lactic acid bacteria
Meat product
Pork product
Food additive
Review
Natural compound
Fermented product
Preservative
Microbial origin
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Summary:The microbial stability of dry sausages is determined by the combination and timing of different factors referred to as the hurdle-concept. However, the hurdles present in dry sausage are not sufficient to prevent the survival of Listeria monocytogenes or enterohemorrhagic Escherichia coli O157:H7. Recently bioprotective lactic acid bacteria, which in addition to the production of antimicrobial lactic acid, have been found to contribute to the safety of the dry sausage by producing antimicrobial peptide, i.e. bacteriocins and other low-molecular-mass compounds. Furthermore, the possibilities to use probotics in dry sausage manufacturing process has been addressed recently. As one possible mode of action for probiotics is the production of antimicrobial compounds, lactic acid bacteria may act as both probiotic and bioprotective culture as well as fermenting agent in meat product, such as dry sausage.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
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ObjectType-Review-3
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ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(02)00379-3