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Potential of Lactobacillus casei, culture permeate, and lactic acid to control microorganisms in ready-to-use vegetables.

Author(s) : TORRIANI S., ORSI C., VESCOVO M.

Type of article: Article

Summary

The addition of 3% culture permeate to mixed salads reduced the total mesophilic bacteria counts from 6 to 1 log CFU/gramme, and suppressed coliforms, enterococci, and Aeromonas hydrophila after 6 days of storage at 8 deg C. A similar effect was shown when the L. casei culture was inoculated in the vegetables. One percent lactic acid had a bacteriostatic effect on the bacterial groups examined, except for total and fecal coliforms. The potential of these new hurdles to prevent the growth of bacteria in ready-to-use salad vegetables is suggested.

Details

  • Original title: Potential of Lactobacillus casei, culture permeate, and lactic acid to control microorganisms in ready-to-use vegetables.
  • Record ID : 1999-0959
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 12
  • Publication date: 1997/12
  • Document available for consultation in the library of the IIR headquarters only.

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