摘要
Meat is a rich nutrient matrix that provides a suitable environment for proliferation of meat spoilage microbiota and common food-bom pathogens, therefore adequate preservation has to be applied in order to preserve its safety and qualib：. Lantibiotic nisin is not conunonly used in the meat industry, in spite of its beneficial effect in e.g. dairy industry. Theretbre, here, the effect of nisin was searched in traditional fermented sausage Gombasek experimentally contaminated with Listeria innocua Lil strata Ihe antimicrobial effect of nisin was demonstrated by the Lil strain decrease at day 2 （after contamination） with the difference 1.79 logarithmic （log） cycles comparing with the control sausage （CLi）. At week l, the difference 4.14 log cycles was noted in the experimental sausages comparing with CLi sausages with prolonging inhibitory effect up to week 2; although the difference was diminished （1.82 log cycles）; but higher than at day 2, The pH values as well as lactic acid values were not influenced by the nisin treatment （pH value in the reference sausage was 5.0, in CLi 5.7 and in the experimental sausage E, 5.1; amount of lactic acid in t： was 0.099 mmol L^-1： and in CLi 0.107 mmol L^-1）.
