Study on Garlic Inhibition on Enterobacteria in Dry Fermented Sausage

Abstract

Abstract: L.plantarum 6003 was used as LABstarter added in the broth with E.coli O139 and S.typhimurium being representedenterobacteria to imitate dry fermented sausage.The effects of garlic with different concentrations added to the imitating broth werestudied.In revealed that 0.05% and 0.1% garlic could effectively delay the growth of E.coli O139 and S.typhimurium espectively while1% garlic could inhibit completely the growth of the enterobacteria,but 1% garlic had no inhibition on the LAB starter.

Key words: garlic, dry fermented sausage, enterobacteria, inhibition

XU Wei-Min, ZHOU Guang-Hong, XU Xing-Lian. Study on Garlic Inhibition on Enterobacteria in Dry Fermented Sausage[J]. FOOD SCIENCE, 2004, 25(3): 87-89.

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Study on Garlic Inhibition on Enterobacteria in Dry Fermented Sausage

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