Publication details
Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations
| Authors | |
|---|---|
| Year of publication | 2015 |
| Type | Article in Periodical |
| Magazine / Source | Food Control |
| MU Faculty or unit | |
| Citation | |
| web | http://ac.els-cdn.com/S0956713514006124/1-s2.0-S0956713514006124-main.pdf?_tid=29ee0eaa-1993-11e5-991a-00000aacb362&acdnat=1435055736_3b62a1db23f21d43f07041b39a88a4db |
| Doi | http://dx.doi.org/10.1016/j.foodcont.2014.10.030 |
| Field | Food production |
| Keywords | Weissella viridescens; Rework; Bacterial spoilage; MALDI-TOF MS; Contamination |
| Description | The aim of this study was to determine the potential spoilage agent in hot smoked dry sausages among lactic acid bacteria (LAB). A total of 87 Vysocina sausages obtained from eight producers in the Czech Republic were analysed. The number of LAB ranged from 2.00 to 7.88 log CFU/g. Weissella viridescens was found in 30 of the 42 samples positive for LAB (71.4%), in 23 cases (53.5%) as a monoculture of LAB. An analysis of the factory environment and raw materials (84 swab samples) for the presence of LAB was conducted in relation to three producers. The species W viridescens was found in just 2.4% of all swabs. As total of four samples designated for reworking contained LAB, with three sample being positive for the presence of W viridescens, we suggest that the reworking process leads to subsequent growth of thermoresistant strains causing spoilage of the sausages. |
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