Study On The Use of Starter Culture Pediococcus acidilactici and Lactobacillus casei

Toward The Microbiology Characteristics of Fermented Catfish Sausage Infected by Listeria monocytogenes

Nursyam, H., S.B Widjanarko, Sukoso and Yunianta

ABSTRACT

Listeria monocytogenes caused encephalitis, meningitis, septicemia and mastitis. This research was aimed to discover the alteration of Listeria monocytogenes content of catfish sausage innocullated with started culture (Pediococcus acidilactici dan Lactobacillus casei). Clarias catfish sausage mixedwith added sugar, salt, nitrate, nitrite and spices were fermented (28 d, 15-21,2 C) by indigenous flora or by a starter culture, and inoculated with L. monocytogenes. Additional bioprotective lactic acid bacteria to sausage were utilized to archieve S-log reductions. Lesser growth of Listeria monocytogenes was revealed on sausages inoculated by starter culture, but not by indigenous sausage (control).

Keyword : Pediococcus acidilactici, Listeria monocytogenes, Claria catfish, sausage

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