The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry fermented sausages (chorizo and salchichón)
- González-Fandos, M.E. 1
- Sierra, M. 1
- García-Lopez, M.L. 1
- García-Fernández, M.C. 1
- Otero, A. 1
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1
Universidad de La Rioja
info
ISSN: 0309-1740
Année de publication: 1999
Volumen: 52
Número: 4
Pages: 411-419
Type: Article
D'autres publications dans: Meat Science
Indicateurs
Cité par
JCR (Journal Impact Factor)
- Año 1999
- Factor de impacto de la revista: 1.088
- Factor de impacto sin autocitas: 0.74
- Article influence score: 0.0
- Cuartil mayor: Q1
- Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q1 Posición en el área: 21/91 (Edicion: SCIE)
SCImago Journal Rank
- Año 1999
- Impacto SJR de la revista: 0.734
- Cuartil mayor: Q1
- Área: Food Science Cuartil: Q1 Posición en el área: 27/155
Résumé
The effects of formulation, starter culture and fermentation temperature on growth and synthesis of toxin A (SEA) and TNase by Staphylococcus aureus during fermentation and drying of Spanish chorizo were investigated. Inhibitory factors able to inhibit SEA synthesis in culture media were unable to prevent SEA production in chorizo fermented at 20 and 30°C, though a lower temperature and starter culture SP318 (Lactobacillus sake, Pediococcus pentosaceous and Staphylococcus xylosus) decreased staphylococcal growth and SEA formation. Reduction and even disappearance of the SEA during ripening was observed. In most batches, TNase was a reliable indicator of staphylococcal growth and SEA production. Dextrose added to the salchichón formulation repressed S. aureus growth during drying. Lactobacillus curvatus in combination with dextrose was an effective anti-staphylococcal agent during fermentation.