Effects of smoking on staphylococcal growth and enterotoxin production in fermented sausage.
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- KATO Takeo
- Food Research Institute, Aichi Prefectural Government
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- SIMIZU Kenji
- Faculty of Agriculture, Meijo University
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- HARATA Akio
- Food Research Institute, Aichi Prefectural Government
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- SATO Yasushi
- Faculty of Agriculture, Meijo University
Bibliographic Information
- Other Title
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- 発酵ソーセージにおける<I>Staphylococcus aureus</I>の増殖とエンテロトキシン産生に対するくん煙の効果について
- 発酵ソーセージにおけるStaphylococcus aureusの増殖とエンテロトキシン産生に対するくん煙の効果について〔英文〕
- ハッコウ ソーセージ ニ オケル Staphylococcus aureus
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Abstract
Changes in the viable counts and enterotoxin production of Staphylococcus aureus during fermentation of sausages were investigated. By smoking at 37°C for 6h, staphylococcal growth and enterotoxin production on the surface of sausages were inhibited, even if lactic starter was not added. On the other hand lactic starter could inhibit S. aureus growth in the center of unsmoked sausages. By the combination of lactic starter and smoking at the beginning of fermentation stage, the staphylococcal growth and enterotoxin production were effectively inhibited at both surface and center of sausages, while smoking practically exerted no effect on lactic fermentation of sausages.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 38 (4), 344-349, 1991
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206406227968
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- NII Article ID
- 130003967854
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- NII Book ID
- AN00192587
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- NDL BIB ID
- 3720686
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- ISSN
- 00290394
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed