Effect of Sodium Nitrite and Sodium Lactate on the Growth Rate of Lactic Acid Spoilage Bacteria Isolated from Cured Meat Products.

概要

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The effect of sodium nitrite (SN) and sodium lactate (SL) on the growth of three strains of lactic acid spoilage bacteria in vacuum packed cooked pork sausage was examined. Sausage was formulated with SN (0 and 200 ppm) and SL (0, 1 and 2%). Sliced products were inoculated with Lactobacillus viridescens PSC-Y510101, Leuconostoc mesenteroides PSC-Y 539901 or Enterococcus faecalis PSC-Y520101 (ca. 10 CFU/g each), vacuum packed and stored at 10°C for 30 days. The populations of the three strains without addition of SN and SL increased by 4 to 5 log units during the initial 9 days. Addition of 200 ppm SN to cooked pork sausage extended the period to reach 105 CFU/g of L. viridescens, L. mesenteroides and E. faecalis by 9, 4 and 15 days compared with the control (without addition), respectively. Also, addition of 2% SL extended this period by 8 and 9 days, for L. viridescens and L. mesenteroides, respectively. The initial population of E. faecalis in the sausage was not affected by the addition of SL during the 30 days storage. The combination of SN and SL enhanced the inhibitory activity against three strains of lactic acid spoilage bacteria. In conclusion, SN and SL are effective additives for preventing the growth of lactic acid spoilage bacteria in meat products.
日本食品微生物学会の論文