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Composition of bacterial flora in sliced vacuum packed Bologna‐type sausage as influenced by nitrite
Author(s) -
NIELSEN H.J. S.
Publication year - 1983
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1983.tb00280.x
Subject(s) - nitrite , food science , bacteria , lactic acid , chemistry , flora (microbiology) , gram positive cocci , gram positive bacteria , microbiology and biotechnology , nitrate , biology , biochemistry , antibiotics , staphylococcus aureus , organic chemistry , genetics
Summary The influence of the addition of 0, 100 and 200 p.p.m. nitrite to sliced vacuum packed Bologna‐type sausage was studied at 2, 5, 10 and 20°C. An increasing inhibition of growth of Brochothrix thermosphacta, Enterobacterinceae and MoraxellalMoraxella‐like organisms was found with increasing nitrite concen‐ tration andlor decreasing temperature. The gram positive cocci, the yeasts and lactic acid bacteria were only inhibited to a limited extent. Consequently the lactic acid bacteria became more dominant in vacuum packed cooked meat product with added nitrite. The gram negative bacteria often constitute the major flora in packages produced without nitrite, and may proliferate at higher temperatures even in samples produced with nitrite.