The Effect of Glucono delta Lactone, Starter Clulture and NaCl on the Production of Staphylococcal Enterotoxign A in the Processing of Fermented Sausage

발효 소세지의 숙성 중 Starter Culture, Glucono delta Lactone 및 소금첨가량이 Staphylococcal Enterotoxin의 생성에 미치는 영향

  • Shin, Heuyn-Kil (Department of Animal Products Science, Kun-Kuk University) ;
  • Jin, Young-Ku (Department of Animal Products Science, Kun-Kuk University) ;
  • Lee, Young-Jin (Animal Resources Research Center, Kun-Kuk University) ;
  • Park, Woo-Moon (Korea Food Research Institute) ;
  • Kim, Jong-Bae (Department of Animal Products Science, Kun-Kuk University)
  • 신현길 (건국대학교 축산가공학과) ;
  • 진용구 (건국대학교 축산가공학과) ;
  • 이영진 (건국대학교 동물자원연구센터) ;
  • 박우문 (한국식품개발연구원) ;
  • 김종배 (건국대학교 축산가공학과)
  • Published : 1991.04.01

Abstract

This research was conducted to investigate the effect of starter culture(Lactobacillus plantarum), glucono-delta-lactone(GdL), and NaCl on the production of staphylococcal enterotoxin A in the processing of fermented sausages. With the increasing amount of GdL(0, 0.23, 0.50 and 0.75%) added the production of enterotoxin was significantly decreased(p>0.01). Lactobacillus plantarum as starter culture were inoculated at the level of $10^6\;cells/g$. When GdL was not added, the amount of production of enterotoxin in the group with and without the starter culture were 40 and 80 ng/10g, respectively. With the addition of 0.5%, GdL, the maximum amount of enterotoxin produced in the group with and without starter culture were 30 and 50 ng/10g. These results showed the inhibiting effect of starter culture in the production of enterotoxin. When the amount of enterotoxin production was compared with the addition of 2.7 and 1.7% NaCl, the production of enterotoxin was higher at 2.7% NaCl level.