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
Ano de publicación: 1999
Volume: 52
Número: 4
Páxinas: 411-419
Tipo: Artigo
Outras publicacións en: Meat Science
Indicadores
JCR (Journal Impact Factor)
- Ano 1999
- Factor de impacto da revista: 1.088
- Factor de impacto sen autocitas: 0.74
- Article influence score: 0.0
- Cuartil maior: Q1
- Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q1 Posición na área: 21/91 (Edición: SCIE)
SCImago Journal Rank
- Ano 1999
- Impacto SJR da revista: 0.734
- Cuartil maior: Q1
- Área: Food Science Cuartil: Q1 Posición na área: 27/155
Resumo
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.