Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation. (8th October 2013)

• Record Type: Journal Article
• Authors: Ortiz, Sagrario; López, Victoria; Garriga, Margarita; Martínez‐Suárez, Joaquín V.
• Is Part Of: International journal of food science & technology. Volume 49:Number 3(2014:Mar.)
• Page Start: 753
• Page End: 758
• Publication Date: 2013-10-08
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12362
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12362-abs-0001"> <title>Summary</title> <p>This study reports the different effects of two bioprotective cultures on the growth of different <italic>Listeria monocytogenes</italic> strains by a rapid assay simulating the first stage of Iberian chorizo fermentation. Ground pork with or without protective cultures was inoculated with <italic>L. monocytogenes</italic> and incubated under two different conditions simulating the traditional, slow fermentation temperature (7 °C, 1 day) and a high, fast fermentation temperature (20 °C, 1 day), followed in both cases by storage at 7 °C for 13 days. Both bioprotective cultures reduced the growth of <italic>L. monocytogenes</italic> by at least 2 log CFU g⁻¹ at the end of both incubation periods compared with a noninoculated culture control lot. The best results were obtained with the strain <italic>Lactobacillus sakei </italic>CTC494, which exerted a bactericidal effect on <italic>L. monocytogenes</italic> under both conditions assayed, achieving a 5.4‐log reduction after 14 days compared with the control when the initial temperature was 20 °C.</p> </abstract>