In vitro inhibition activity of the spice mix used in the "paprikáš" sausages

Abstract

SLÁDKOVÁ, P., REJCHRTOVÁ, E., KOMPRDA, T., ROŽNOVSKÁ, D.: In vitro inhibition activity of the spice mix used in the "paprikáš" sausages. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 313-316 The aim of this work was to test in vitro the ability of the components in the spice mix usually used for the production of the "paprikáš" sausage (P) to inhibit the growth of tyramine and histamine forming microorganisms. The ability of the P spice mix components to inhibit the growth of the Pediococcus pentosaceus and Enterococcus faecalis CNRZ 238 species was tested by the agar diff usion method. The tested cultures were chosen as positive to a gene sequence for tyrosindecarboxylase (tyrDC). None of the tested P spice components or the mix as a whole inhibited growth of Pediococcus pentosaceus and Enterococcus faecalis CNRZ 238.

Prevalence of Vancomycin Resistant Enterococci Species in Minced Buffalo Meat of Chitwan, Nepal

“…This reduction prevalence of bacteria in the minced meat sample could be because of the use of the samples mixed with spices and condiments.The lipophilic properties of the extract of the spices causes to lower Enterococcus fecalis CNRZ 238. (Sladkova et al, 2011). Oonmetta-aree (2005) stated that presence of spices (ginger, turmeric, onion, peeper, etc have strong inhibiting effects on food borne pathogens.…”