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Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat
Author(s) -
RACCACH M.
Publication year - 1986
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.1365-2621.1986.tb11173.x
Subject(s) - fermentation , anaerobic exercise , food science , staphylococcus aureus , nitrite , population , microbiology and biotechnology , lactic acid , micrococcaceae , biology , inoculation , chemistry , bacteria , nitrate , medicine , ecology , physiology , genetics , environmental health , immunology
The fermentation period of beaker sausage was reduced by 39% when the inoculation level of pediococci was increased from log 7.5 to 8.8 CFU/g. Inoculation levels of log ≥ 8.0 CFU/g reduced threefold the lag period of measurable change in the pH value of meat. S. aureus FRI 100 in beaker sausage decreased in population at all levels of pediococci. Pediococci (log 8.8 CFU/g) in regular sausage controlled the aerobic and anaerobic growth of S. aureus Z‐88. Nitrite‐free regular sausage supported the largest increase in the aerobic population of this strain. S. aureus FRI 100 and 722 decreased in population in both the aerobic and anaerobic portions of regular sausage.