Premium
BACTERIAL REPRESSIVE ACTION OF MEAT STARTER CULTURE IN PASTEURIZED LIQUID WHOLE EGG
Author(s) -
RACCACH M.,
BAKER R. C.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10013.x
Subject(s) - starter , pseudomonas fluorescens , lactobacillus plantarum , pseudomonas , food science , microbiology and biotechnology , salmonella , chemistry , biology , bacteria , lactic acid , genetics
Pediococcus cerevisiae inoculated in pasteurized liquid whole egg (PLWE) (3°C, pH 7.4) had a larger repressive action than Lactobacillus plantarum toward Pseudomonas fluorescens (2.8 and 1.6 log cycles respectively) but both had the same repressive action against1 Pseudomonas fragi and Pseudomonas putrefaciens . The 50:50 mixture of the starter cultures had a repressive action similar to the, pediococci against P. fluorescens but was more effective against P. putrefuciens than against P fragi (2.5 and 1.6 log cycles respectively). At pH 6.8 both starter cultures and their mixture had a, larger repressive action toward the three species of Pseudomonas. Salmonella typhimurium at 11°C, pH 7.4 was not repressed by the starter cultures. At pH 6.8 the repressive action of only the pediococci and the mixture increased (1.0–2.0 log cycles). A further decrease of the pH of the PLWE to 6.2 did not change the repressive action of the starter cultures against the pathogen.