The combined effects of environmental conditions related to meat fermentation on growth and lipase production by the starter culture Staphylococcus xylosus

Food Microbiology

Volumn 13, Issue 3, 1996, Pages 265-274

  Sorensen B B ^a   Jakobsen, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030175129     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1996.0032     Document Type: Article

References (23)

1. Baranyi, J., Robinson, T. P., Kaloti, A. and Mackey, B. M. (1995) Predicting growth of Brochothrix thermospacta at changing temperature. Int. J. Food Microbiol 27, 61-75.
2. Buchanan, R. L., Bagi, L. K., Goins, R. V. and Phillips, J. G. (1993) Response surface models for the growth kinetics of Echerichia coli 0157:H7. Food Microbiol. 10, 303-315.
3. Buchanan, R. L. and Phillips, J. G. (1990) Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Protect. 53, 370-376.
4. Cerise, L., Bracco, U., Herman, I., Sozzi, T. and Wuhrman, J. J. (1973) Veränderugen des Lipidanteils während des Reifungsprozesses von Salami aus reinem Schweinefleisch. Fleischwirtschaft 53, 223-225.
5. Debevere, J. M., Voets, J. P., De Schryver, F. and Huyghebaert, A. (1976) Lipolytic activity of a Micrococcus sp. isolated from a starter culture in pork fat. Lebensm. Wiss. u. Technol. 9, 160-162.
6. Demeyer, D., Hoozee, J. and Mesdom, H. (1974) Specificity of lipolysis during dry sausage ripening. J. Food Sci. 39, 293-296.
7. Duffy, L. L., Vanderlinde, P. B. and Grau, F. H. (1994) Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate. Int. J. Food Microbiol. 23, 377-390.
8. Giolitti, G., Cantoni, C. A., Bianchi, M. A. and Renon, P. (1971) Microbiology and chemical changes in raw hams of Italian type. J. Appl. Bacteriol. 34, 51-61.
9. Halvarson, H. (1973) Formation of lactic acid, volatile fatty acids and neutral, volatile monocarbonyl compounds in Swedish fermented sausage. J. Food. Sci. 38, 310-312.
10. Jessen, B. (1995) Starter cultures for meat fermentation. In Fermented meats (Eds Campbell-Platt, G. and Cook, P.E.) pp. 130-154. Glasgow, Blakie Academic & Professional.
11. Langner, H. J. (1972) Aromastoffe in der Rohwurst. Fleischwirtschaft 52, 1299-1306.
12. Leistner, L. (1995) Stable and safe fermented sausages worldwide. In Fermented meats (Eds Campbell-Platt, G. and Cook, P.E.) pp. 160-175. Glasgow, Blakie Academic & Professional.
13. Lowry, O. H., Rosebrough, N. J., Farr, A. L. and Randall, R. J. (1951) Protein measurement with the folin phenol reagent. J. Biol. Chem. 193, 265-275.
14. Lücke, F.-K. (1986) Microbiological processes in the manufacture of dry sausage and raw ham. Fleischwirtschaft 66, 1505-1509.
15. Makhzoum, A., Knapp, J. S. and Owusu, R. K. (1995) Factors affecting growth and extracellular lipase production by Pseudomonas ftuorescens 2D. Food Microbiol. 12, 277-290.
16. Markwell, M. A. K, Haas, S. M., Bieber, L. L. and Tolbert, N. E. (1978) A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Anal. Biochem. 87, 206-210.
17. McMeekin, T.A., Chandler, R. E., Doe, P. E., Garland, C. D., Olley, J., Putros, S. and Ratkowsky, D. A. (1987) Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus. J. Appl. Bacteriol. 62, 543-550.
18. Nychas, G. J. E. and Arkoudelos, J. S. (1990) Staphylococci: their role in fermented sausages. J. Appl. Bacteriol. 69, 167S-188S.
19. Papon, M. and Talon, R. (1988) Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta. J. Appl. Bacteriol. 64, 107-115.
20. Rawlings, J. O. (1988) Applied Regression Analysis: A Research Tool, pp. 2-25, 175-180. Pacific Grove, Wadsworth & Brooks/Cole.
21. Sørensen, B. B., Stahnke, L. H. and Zeuthen, P. (1993) Pork fat hydrolysed by Staphylococcus xylosus. Rev. Esp. Cienc. Tecnol. Aliment. 33, 165-178.
22. Winker, U. K. and Stuckmann, M. (1979) Glycogen, hyaluronate, and some other polysaccharides greatly enhance the formation of exolipase by Serratia marcescens. J. Bacteriol. 138, 663-670.
23. Zwietering, M. H., Jongenburger, I., Rombouts, F. M. and van't Riet, K. (1990) Modeling of the bacterial growth curve. Appl. Environ. Microbiol. 56, 1875-1881.