Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation
Само за регистроване кориснике
2005
Чланак у часопису (Објављена верзија)

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Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain mixtures of Escherichia coli O157:H7 and Listeria monocytogenes, and the populations of these bacteria, as well as lactic acid bacteria, pH, and titratable acidity, were monitored over the course of fermentation. Fermentation variables were temperature (18 and 22 degrees C) and salt concentration (1.8, 2.25, and 3%). For most of the analyses, the type of cabbage processing was a significant factor, although within cabbage type, neither salt nor fermentation temperature had significant effects. The final pH of the whole-head sauerkraut was lower than the shredded sauerkraut, but the titratable acidity was significantly higher in the shredded sauerkraut. E. coli O157:H7 and L. monocytogenes persisted in the brines for most of the fermentation, although at the end of the fe...rmentations (15 days for shredded, 28 days for whole head), neither pathogen had detectable populations. E. coli populations decreased more rapidly in the shredded sauerkraut even though the pH was higher because of the higher total acidity in the shredded sauerkraut. Acid-tolerant strains of E. coli and L monocytogenes were isolated from both shredded and whole-head sauerkraut at different salt concentrations and temperatures after 15 days of fermentation and could be detected at 35 days in the whole-head sauerkraut.
Извор:
Journal of Food Protection, 2005, 68, 7, 1367-1374Издавач:
- Int Assoc Food Protection, Des Moines
DOI: 10.4315/0362-028X-68.7.1367
ISSN: 0362-028X
PubMed: 16013372
WoS: 000230329900007
Scopus: 2-s2.0-21844453663
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Nikšić, Miomir AU - Niebuhr, SE AU - Dickson, JS AU - Mendonca, AF AU - Koziczkowski, JJ AU - Ellingson, JLE PY - 2005 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1015 AB - Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain mixtures of Escherichia coli O157:H7 and Listeria monocytogenes, and the populations of these bacteria, as well as lactic acid bacteria, pH, and titratable acidity, were monitored over the course of fermentation. Fermentation variables were temperature (18 and 22 degrees C) and salt concentration (1.8, 2.25, and 3%). For most of the analyses, the type of cabbage processing was a significant factor, although within cabbage type, neither salt nor fermentation temperature had significant effects. The final pH of the whole-head sauerkraut was lower than the shredded sauerkraut, but the titratable acidity was significantly higher in the shredded sauerkraut. E. coli O157:H7 and L. monocytogenes persisted in the brines for most of the fermentation, although at the end of the fermentations (15 days for shredded, 28 days for whole head), neither pathogen had detectable populations. E. coli populations decreased more rapidly in the shredded sauerkraut even though the pH was higher because of the higher total acidity in the shredded sauerkraut. Acid-tolerant strains of E. coli and L monocytogenes were isolated from both shredded and whole-head sauerkraut at different salt concentrations and temperatures after 15 days of fermentation and could be detected at 35 days in the whole-head sauerkraut. PB - Int Assoc Food Protection, Des Moines T2 - Journal of Food Protection T1 - Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation EP - 1374 IS - 7 SP - 1367 VL - 68 DO - 10.4315/0362-028X-68.7.1367 ER -
@article{ author = "Nikšić, Miomir and Niebuhr, SE and Dickson, JS and Mendonca, AF and Koziczkowski, JJ and Ellingson, JLE", year = "2005", abstract = "Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain mixtures of Escherichia coli O157:H7 and Listeria monocytogenes, and the populations of these bacteria, as well as lactic acid bacteria, pH, and titratable acidity, were monitored over the course of fermentation. Fermentation variables were temperature (18 and 22 degrees C) and salt concentration (1.8, 2.25, and 3%). For most of the analyses, the type of cabbage processing was a significant factor, although within cabbage type, neither salt nor fermentation temperature had significant effects. The final pH of the whole-head sauerkraut was lower than the shredded sauerkraut, but the titratable acidity was significantly higher in the shredded sauerkraut. E. coli O157:H7 and L. monocytogenes persisted in the brines for most of the fermentation, although at the end of the fermentations (15 days for shredded, 28 days for whole head), neither pathogen had detectable populations. E. coli populations decreased more rapidly in the shredded sauerkraut even though the pH was higher because of the higher total acidity in the shredded sauerkraut. Acid-tolerant strains of E. coli and L monocytogenes were isolated from both shredded and whole-head sauerkraut at different salt concentrations and temperatures after 15 days of fermentation and could be detected at 35 days in the whole-head sauerkraut.", publisher = "Int Assoc Food Protection, Des Moines", journal = "Journal of Food Protection", title = "Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation", pages = "1374-1367", number = "7", volume = "68", doi = "10.4315/0362-028X-68.7.1367" }
Nikšić, M., Niebuhr, S., Dickson, J., Mendonca, A., Koziczkowski, J.,& Ellingson, J.. (2005). Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation. in Journal of Food Protection Int Assoc Food Protection, Des Moines., 68(7), 1367-1374. https://doi.org/10.4315/0362-028X-68.7.1367
Nikšić M, Niebuhr S, Dickson J, Mendonca A, Koziczkowski J, Ellingson J. Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation. in Journal of Food Protection. 2005;68(7):1367-1374. doi:10.4315/0362-028X-68.7.1367 .
Nikšić, Miomir, Niebuhr, SE, Dickson, JS, Mendonca, AF, Koziczkowski, JJ, Ellingson, JLE, "Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation" in Journal of Food Protection, 68, no. 7 (2005):1367-1374, https://doi.org/10.4315/0362-028X-68.7.1367 . .