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Reduction of Escherichia coli O157:H7 by stimulated Pediococcus acidilactici
Author(s) -
Kang D. H.,
Fung D. Y. C.
Publication year - 1999
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1365-2672.1999.00620.x
Subject(s) - pediococcus acidilactici , escherichia coli , fermentation , food science , starter , biology , incubation , microbiology and biotechnology , chemistry , bacteria , biochemistry , lactic acid , lactobacillus plantarum , genetics , gene
This study was conducted to determine if stimulating the growth of meat starter culture ( Pediococcus acidilactici ) in a laboratory medium (Brain Heart Infusion broth + 2·3% NaCl + 1·5% sucrose; LBHI) and during meat fermentation would control Escherichia coli O157:H7. In LBHI medium without P. acidilactici , the numbers of E. coli O157:H7 increased from 4·00 to 8·34 log 10 cfu ml −1 , whereas in the presence of P. acidilactici (≈6·0 log 10 cfu ml −1 ) in LBHI, LBHIM (LBHI + 0·005% MnSO 4 ), LBHIO (LBHI + 0·3 unit ml −1 Oxyrase TM ), and LBHIMO (LBHI + M + O), the numbers of E. coli O157:H7 increased from 4·00 to 8·05, 7·50, 7·99, and 6·50 log 10 cfu ml −1 , respectively, after incubation at 40 °C for 15 h. During salami fermentation, the numbers of E. coli O157:H7 changed from 7·00 to 6·40 and 5·10 log 10 cfu g −1 without and with P. acidilactici (≈7·0 log 10 cfu g −1 ), respectively. Stimulated P. acidilactici by M, O, and MO further reduced the number of E. coli O157:H7 from 7·00 to 4·00, 4·80, and 3·65 log 10 cfu g −1 , respectively. The combination of MO was a better growth stimulator for P. acidilactici , which controlled E. coli O157:H7 in both systems ( P < 0·05).