Survival of Escherichia coli O157:H7 in dry sausage fermented by probiotic lactic acid bacteria |
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| Authors: | Susanna Erkkilä ,Maarit Venä lä inen,Sebastian Hielm,Esko Petä jä ,Eero Puolanne,Tiina Mattila‐Sandholm |
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| Abstract: | ![]()
Probiotic Lactobacillus rhamnosus GG, L rhamnosus E‐97800, L rhamnosus LC‐705 and commercial Pediococcus pentosaceus were studied for their ability to inhibit the growth of Escherichia coli O157:H7 in dry sausage. The strains were able to produce technologically high‐quality dry sausage. The number of E coli O157:H7 decreased from approximately 5 to approximately 2 log cfu g−1 It was concluded that the above‐mentioned strains and the commercial culture were equally effective in inhibiting E coli O157:H7. © 2000 Society of Chemical Industry |
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| Keywords: | Escherichia coli O157:H7 dry sausage probiotic Lactobacillus |
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