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Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage
Author(s) -
MARCY J. A.,
KRAFT A. A.,
OLSON D. G.,
WALKER H. W.,
HOTCHKISS D. K.
Publication year - 1985
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.1365-2621.1985.tb13390.x
Subject(s) - starter , food science , staphylococcus aureus , chemistry , fermentation , sodium , salt (chemistry) , bacteria , biology , organic chemistry , genetics
Sausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum of Staphylococcus aureus , strain Z‐88. The sausages containing lower amounts of salt showed faster fermentations at two temperatures, 24°C and 38°C. At both temperatures the sausages containing 1.65% salt showed the least amount of staphylococcal growth followed by the sausages containing 2.415% and 3.3% salt respectively.