Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage

作     者：Davies, EA Milne, CF Bevis, HE Potter, RW Harris, JM Willams, GC Thomas, LV Delves-Broughton, J 

作者机构：Aplin & Barrett Ltd Cultor Food Sci Tech Dept Beaminster DT8 3DZ Dorset England 

出 版 物：《JOURNAL OF FOOD PROTECTION》 (食品保护杂志)

年 卷 期：1999年第62卷第9期

页      面：1004-1010页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 

主　　题：抗菌药/药理学 辅药/药理学 脂肪类/药理学 食品微生物学 食品防腐剂/药理学 氢离子浓度 乳杆菌属/药物作用 乳杆菌属/生长和发育 肉制品/微生物学 乳链球菌素/药理学 磷酸盐类/药理学 猪 时间因素 动物 牛 

摘      要：Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham and bologna sausage) were found to be sensitive to low nisin concentrations (maximum of 1.25 mu g g(-1)). Addition of 25 mu g g(-1) nisin las Nisaplin) inhibited the growth of LAB spoilage organisms inoculated into vacuum-packed pasteurized bologna-type sausages stored at 8 degrees C. Control sausages became spoiled (10(8) LAB CFU g(-1)) by day 7, whereas sausages containing nisin remained unspoiled for 50 days. The effect of three types of phosphates (used as emulsifiers) on nisin activity in the sausages was compared. LAB growth rate was fastest in samples containing orthophosphate, and slowest in sausages containing diphosphate. The shelf life was also greatly extended in the latter. Fat content also affected nisin activity. Nisin activity las indicated by LAB inhibition) was greatest in samples containing 15% 25% 37% (wt/wt) fat. In a sausage formulation containing 37% fat and incorporating diphosphate as emulsifier, levels of nisin as low as 2.5 mu g g(-1) showed antibacterial effects. A nisin level of 6.25 mu g g(-1) totally inhibited LAB growth for over 4 weeks and 25 mu g g(-1) for 5 weeks. Spoilage control was achieved in the same sausage formulation but with 25% (wt/wt) fat;12.5 mu g g(-1) nisin prevented LAB growth for 5 weeks.