Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117

Abstract

A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphylococcus aureus were used as indicator microorganisms to evaluate the antimicrobial activity of selected LAB strains. Salmonella enterica serotype Choleraesuis is a common pathogen of pigs. To the raw sausage product containing L. sakei and nonpathogenic endogenous microbiota, we added about >104 and <105 CFU/g of S. enterica serotype Choleraesuis to evaluate the inhibitory potential of L. sakei towards this pathogen. Salmonella Choleraesuis was inhibited in the presence of L. sakei over 7 days of storage of the meat product (about 3.0 log cycles reduction). Lactobacillus sakei significantly increased inhibition when compared with the nonfermented sausage. Thus, L. sakei BAS0117 played an important role as an additional hurdle in the fermented meat pork sausage during storage.

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

“… Trabelsi et al (2019) Fresh pork sausage L. sakei BAS0117 (10 5 CFU/g) Inhibited the development of Salmonella Choleraesuis . Gelinski et al (2019) Fermented pork sausage L. rhamnosus LOCK900 (10 6 CFU/g) Produced several bacteriostatic and bactericidal substances (e.g., lactic, acetic, formic acid, ethanol, or bacteriocin), thus inhibiting the development of spoiling and pathogenic microflora, including gram-negative strains belonging to the family Enterobacteriaceae and Pseudomonaceae and such species as Listeria monocytogenes, E. coli , or Staphylococcus aureus ; thereby naturally preserving dry fermented meat products. Inhibited lipid oxidation in pork sausages.…”

Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification

“…The biopreservation by LAB is controlled considerably in temperature [ 29 ]. It has also been observed that L. sakei helps control the growth of Salmonella enterica serovar Choleraesuis within fresh pork [ 30 ]. The combinatorial effect of LAB and Pediococcus pentosaceus helps in the marked reduction in the growth of Staphylococcus spp.…”

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

“…Likewise, bacteriocin or non-bacteriocin producing LAB strains are also reported as good fermentative cultures for sausages. Gelinski et al [ 30 ] reported a 2.4 log cycle reduction of Salmonella enterica serotype Choleraesuis after 7 days of storage at 10 °C in fresh pork sausages inoculated with Lactobacillus sakei. Moreover, Kamiloğlu et al [ 31 ] studied the positive effect of Lactiplantibacillus plantarum against L. monocytogenes in sucuk, a unique Turkish dry fermented sausage.…”