EFFECT OF INTESTINAL LACTOBACILLUS STARTER CULTURES ON THE BEHAVIOR OF STAPHYLOCOCCUS-AUREUS IN FERMENTED SAUSAGE

The effects of Lactobacillus strains isolated from intestinal tracts f or starter cultures of fermented sausage on the growth rate and entero toxin production of Staphylococcus aureus were studied at two fermenta tion temperatures of 20 degrees C and 35 degrees C, Initial inoculated populations in the sausage batter were approx. 10(4) cfu/g for S. aur eus and 10(7) cfu/g for the Lactobacillus strain as a starter culture. Samples of sausage were taken during fermentation and analyzed for pH and microbial populations. In control lots without inoculation of Lac tobacillus strains, staphylococcal enterotoxin was detected during fer mentation at each temperature. Of three intestinal Lactobacillus strai ns, L. rhamnosus FERM P-15120 and L. paracasei subsp. paracasei FERM P -15121 inhibited the growth and enterotoxin production of S. aureus in sausages during fermentation at both temperatures, although L. acidop hilus FERM P-15119 could not satisfactorily suppress them. The effect of the two selected strains in meat fermentation (i.e., fermentation t ime, acid production, inhibition of S. aureus) was the same as that of a commercial L. sake starter culture for fermented sausage. These res ults suggest the intestinal Lactobacillus strains selected in this stu dy could be utilized as a starter culture to produce new fermented mea t products that are microbiologically safe. (C) 1998 Elsevier Science B.V.