In the present work, a combined hurdle approach for fermented meat preservation was investigated. Challenge tests were performed in Chorizo sausage model using the maximum allowed NaNO₂ amount (150 mg/kg), a reduced amount (75 mg/kg) and no nitrite, with and without protective cultures inoculation. Cocktail strains of L. monocytogenes and Salmonella spp. were used as indicator strains. In a nitrite reduced sausage model, L. monocytogenes growing trend did not significantly change (p > 0.05) when compared with that containing higher nitrite concentration (150 mg/kg NaNO₂). The addition of L. plantarum PSC20 significantly lowered L. monocytogenes growth when compared with control batches without PCS20 (p < 0.05), obtaining 3.84 log cfu/g and 2.62 log cfu/g lower counts in the batches with 150 mg/kg NaNO₂ and 75 mg/kg NaNO₂ respectively. None of the protective cultures demonstrated in situ antagonistic activity against Salmonella spp. This work pointed out that the reduction of nitrites with the combined use of a protective culture could be a feasible approach to control L. monocytogenes growth in fermented meat foods.

在目前的工作中，研究了一种用于发酵肉保存的组合障碍方法。在Chorizo香肠模型中使用最大允许的NaNO ₂量（150 mg / kg），减少的量（75 mg / kg）和无亚硝酸盐进行了挑战试验，无论是否接种保护性培养物。单核细胞增生李斯特菌和沙门氏菌属的鸡尾酒菌株。被用作指示菌株。在亚硝酸盐还原的香肠模型中，与含较高亚硝酸盐浓度（150 mg / kg NaNO ₂）的单核细胞增生李斯特菌的生长趋势没有显着变化（p> 0.05 ）。添加植物乳杆菌PSC20可显着降低单核细胞增生李斯特菌当与不含PCS20的对照批次相比时（p <0.05）的生长增加（p <0.05），在分别含有150 mg / kg NaNO ₂和75 mg / kg NaNO ₂的批次中，分别获得了3.84 log cfu / g和2.62 log cfu / g较低的计数。没有一种保护性培养物表现出针对沙门氏菌的原位拮抗活性。这项工作指出，结合使用保护性培养物来减少亚硝酸盐可能是控制发酵肉类食品中单核细胞增生李斯特氏菌生长的可行方法。