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

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 dur...

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Bibliographic Details
Published in:Journal of food protection 1997-12, Vol.60 (12), p.1564-1567
Main Authors: Torraiani, S. (Universita di Verona, Piacenza, Italy.), Orsi, C, Vescovo, M
Format: Article
Language:English
Subjects:
ALIMENT PREPARE
ALIMENTOS PREPARADOS
BACTERICIDAS
BACTERICIDE
BACTERICIDES
Biological and medical sciences
BIOLOGICAL CONTAMINATION
CONTAMINACION BIOLOGICA
CONTAMINATION BIOLOGIQUE
CONVENIENCE FOODS
Food industries
FOOD SAFETY
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
HORTALIZAS
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
LEGUME
MICROBIAL CONTAMINATION
MINIMALLY PROCESSED VEGETABLES
PREPARED FOODS
REFRIGERACION
REFRIGERATION
VEGETABLES
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Summary: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 degrees 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 degrees 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
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-60.12.1564