Effect of the major herbs and spices in Spanish fermented sausages on Staphylococcus aureus and lactic acid bacteria

  1. Gonzalez-Fandos, E. 1
  2. Sierra, M.-L. 1
  3. Garcia-Lopez, M.-L. 1
  4. Otero, A. 1
  5. Sanz, J. 1
  1. 1 Universidad de León

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

Archiv für Lebensmittelhygiene.

ISSN: 0003-925X

Argitalpen urtea: 1996

Alea: 47

Zenbakia: 2

Orrialdeak: 43-47

Mota: Artikulua

Beste argitalpen batzuk: Archiv für Lebensmittelhygiene.


Oregano, three varieties of paprika (sweet, semisweet and pungent) and two varieties of pepper (white and black) were not very effective in preventing staphlococcal growth, but they affected thermonuclease and enterotoxins synthesis. The enzymatic activity always decreased while enterotoxin synthesis was stimulated or inhibited depending on several factors. Oregano at 2 % did not allow synthesis of enterotoxins B, C and D (SEB; SEC and SED) and partially inhibited that of enterotoxin A (SEA). Lower levels of oregano (0.12 and 0.5 %) actually stimulated SEA, SEB and SED production. SEB and SEC were slightly inhibited by sweet paprika (1-3 %). Semisweet paprika partially inhibited toxinogenesis though SEA production was stimulated at 1 %. Pungent paprika had a stimulatory effect on SEB (at 1 %) and SED (at 1-3 %) synthesis. SEA and SEC production were strongly inhibited when the latter spice was present in amounts of 1 % and higher. With the exception of SEA production the use of a spice mixture (garlic + oregano + pungent paprika) did not improve the inhibitory effect of the spices alone. The antimicrobial effect of garlic and oregano against lactobacilli and pediococci involved in sausage fermentation was observed at concentrations higher than 2 %. Similar figure for paprikas and pepper was 5 %.