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Survival of Escherichia coli O157:H7 in dry sausage fermented by probiotic lactic acid bacteria
Author(s) -
Erkkilä Susanna,
Venäläinen Maarit,
Hielm Sebastian,
Petäjä Esko,
Puolanne Eero,
MattilaSandholm Tiina
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200011)80:14<2101::aid-jsfa756>3.0.co;2-3
Subject(s) - lactobacillus rhamnosus , probiotic , escherichia coli , lactic acid , fermentation , food science , bacteria , biology , microbiology and biotechnology , lactobacillus , biochemistry , genetics , gene
Probiotic Lactobacillus rhamnosus GG, L rhamnosus E‐97800, L rhamnosus LC‐705 and commercial Pediococcus pentosaceus were studied for their ability to inhibit the growth of Escherichia coli O157:H7 in dry sausage. The strains were able to produce technologically high‐quality dry sausage. The number of E coli O157:H7 decreased from approximately 5 to approximately 2 log cfu g −1 It was concluded that the above‐mentioned strains and the commercial culture were equally effective in inhibiting E coli O157:H7. © 2000 Society of Chemical Industry