Potential of Lactobacillus casei, Culture Permeate, and Lactic Acid To Control Microorganisms in Ready-To-Use Vegetables

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The effects of various treatments (i.e., the addition of a strain of Lactobacillus that produces antimicrobial agents, Lactobacillus casei IMPC LC34, its sterile permeate, and 0.5 or 1% lactic acid) on the growth of microorganisms associated with ready-to-use mixed salad vegetables were compared during refrigerated (8°C) storage. The addition of 3% culture permeate to mixed salads reduced the total mesophilic bacteria counts from 6 to 1 log CFU/g, and suppressed coliforms, enterococci, and Aeromonas hydrophila after 6 days of storage at 8°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, which were reduced by about 2 and 1 log unit, respectively, while 0.5% lactic acid did not affect the indigenous microflora of the vegetables. The potential of these new hurdles to prevent the growth of spoilage and pathogenic bacteria in ready-to-use salad vegetables is suggested.


Document Type: Research Article

Affiliations: 1: Istituto Policattedra, Facoltà di Scienze MM.FF.NN., Università di Verona, Strada Le Grazie, Cà Vignal 1-37134 Verona, Italy 2: Istituto di Microbiologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy

Publication date: December 1, 1997

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