PREDOMINANT MICROFLORA OF VACUUM-PACKED FRANKFURTERS
 
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Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):91–94
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ABSTRACT
The aim of the investigation was to determine microbial contamination and to isolate predominant bacteria of vacuum packed frankfurters, being in trade circulation, during storage at different temperatures. The frankfurters were stored at 4oC, 8oC, and 15oC. The total count of microorganisms with regard to psychrotrophic bacteria and lactic acid bacteria (LAB) was determined. Predominant colonies were isolated for further characterization. In addition, pH values were measured over the storage time. The initial microbial quality of frankfurters was satisfactory. The largest increase in the number of microorganisms was observed during the first week of storage at all temperatures. Three species (Leuconostoc mesenteroides ssp. mesenteroides, Lactobacillus fermentum and Weisella viridescens) dominated in the spoiled product. Sensory changes in the frankfurters were not linked with bacterial number but with the kind of spoiling flora.
ISSN:1230-0322