The survival of Pediococcus acidilactici (0110 TAT-1), Lactobacillus casei (NRRL-B 1922) and Listeria monocytogenes (ATCC 1194) on the Curing Types

Abstract

Lactic acid bacteria (LAB) consist of four genera, namely Lactobacillus, Leuco-nostoc, Pediococcus, and Streptococcus. Pediococcus and Lactobacillus are used as starter cultures in the processing of fermented food products such as sour milk, shrimp paste and fermented sausage. . The use of starter culture is intended to speed up the fermentation process as well as inhibiting the growth of other pathogenic bacteria. Common LAB are gram-positive, do not have spores, cocci or bacilli, and produce lactic acid from the fermenta-tion of carbohydrates. Antimicrobial components produced by LAB can inhibit the growth of pathogenic bacteria in fermented products, for example Pediocin produced by P. acidilactici and Lactasin by L. casei. Fermented meat products may possibly be contaminated by Listeria monocytogenes if the implementation is not hygienic. In fermented sausage processing, commonly used preservatives are: NaCl, NaNO2, NaNO3, liquid smoke, pH, and lactic acid. The purpose of this study was to determine the survival of Pediococcus acidilactici, Lactobacillus casei, and Listeria monocytogenes in some kind of curing with different concentrations. The method used is descriptive, where data are shown as mean ± STD. The results showed that P. acidilactici, L. ca-sei, and L.monocytogenes can survive at a rate of NaCl 0-3%; NaNO2 0-100 ppm; NaNO3 0-200 ppm; liquid smoke 0-4%; pH 3 - 5.6; and the incubation temperature of 5-50 °C.