Abstract
Probiotic Lactobacillus rhamnosus GG, L rhamnosus E-97800, L rhamnosus LC-705 and commercial Pediococcus pentosaceus were studied for their ability to inhibit the growth of Escherichia coli O157:H7 in dry sausage. The strains were able to produce technologically high-quality dry sausage. The number of E coli O157:H7 decreased from approximately 5 to approximately 2 log cfu g−1 It was concluded that the above-mentioned strains and the commercial culture were equally effective in inhibiting E coli O157:H7. © 2000 Society of Chemical Industry
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