If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email help@ingentaconnect.com

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

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

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.

Keywords: ANTIMICROBIAL AGENTS; LACTIC ACID; LACTOBACILLUS CASEI; MICROFLORA CONTROL; READY-TO-USE VEGETABLES

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

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more