title: Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentation.
abstract: This study was conducted to determine if stimulated meat starter culture (MSC; Pediococcus acidilactici) would further control Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during salami fermentation. Manganese ion (0.005% of MnSO4) was used as a stimulator for the growth and acid production of MSC. After 24-h salami fermentation, nonstimulated MSC and stimulated MSC reduced E. coli O157:H7 levels by 1.3 and 2.3 log10 units, respectively. Nonstimulated MSC reduced L. monocytogenes levels by 1.2 log10 units, whereas the stimulated MSC achieved a 2.2-log10 reduction after 24-h fermentation. In the case of S. aureus, nonstimulated MSC and stimulated MSC reduced S. aureus levels by 1.3 and 2.3 log10 units after 24-h fermentation, respectively. Stimulated MSC by MnSO4 reduced those foodborne pathogens more effectively compared with nonstimulated MSC (P < 0.05).
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, Manhattan 66501-1600, USA. kang@email.marc.usda.gov
authors.forename: D H
authors.initials: DH
authors.lastname: Kang
authors.forename: D Y
authors.initials: DY
authors.lastname: Fung
mesh_terms: D000818:Animals; D000898:Antibiosis; D015169:Colony Count, Microbial; D003470:Culture Media; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development*; D005285:Fermentation; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development*; D017895:Manganese Compounds / Q000494:pharmacology*; D008461:Meat Products / Q000382:microbiology*; D010376:Pediococcus / Q000502:physiology*; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development*; D013431:Sulfates / Q000494:pharmacology*
chemical_list: D003470:Culture Media; D017895:Manganese Compounds; D013431:Sulfates; C039798:manganese sulfate