首页|Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922
Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922
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NSTL
Elsevier
Since high salt intake is regarded as unsafe for human health, the South African Department of Health released regulations for a stepwise lowering of salt content in certain food products. This can, however, negatively impact on the safety and shelf-life of food products. No studies have yet been performed on the effect of salt reduction/ replacement on the microbial communities in fresh processed meat sausage such as Boerewors, when inoculated with E. coli ATCC (R) 25922. This study used community-level physiological profiling, employing the BiologTM EcoplatesTM. The reactions of the microbial communities to 31 carbon compounds were statistically evaluated. The treatment with no added salt (NC), showed the highest growth rate and maximum population size when compared to the treatments containing salt and replacers. The average well colour development and Shannon richness indicated that the potassium chloride treatment was significantly more efficient in controlling the growth of the microbial communities when compared to the NC. With the single carbon oxidation, the K600 and N600 were comparable to each other in controlling the growth of the bacterial communities. The PCA plot indicated that there was a reduction in the functional diversity of microbial communities and E. coli in Boerewors with higher salt content.
NSTL
Elsevier
