Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée

The dominant lactic acid bacteria specie from tomatoes surface and its effect, as competitive microflora, on tomato purée during storage at 30 °C was investigated. Four genera were found Leuconostoc mesenteroides ssp. mesenteroides being the dominant group. Leuc. mesenteroides ssp. mesenteroides Tsc...

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Bibliographic Details
Published in:Food control 2007-05, Vol.18 (5), p.594-600
Main Authors: Sajur, S.A., Saguir, F.M., Manca de Nadra, M.C.
Format: Article
Language:English
Subjects:
Competitive bacteria
Lactic acid bacteria
Leuconostoc mesenteroides
Lycopersicon esculentum
Metabolism
Tomato
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Summary:The dominant lactic acid bacteria specie from tomatoes surface and its effect, as competitive microflora, on tomato purée during storage at 30 °C was investigated. Four genera were found Leuconostoc mesenteroides ssp. mesenteroides being the dominant group. Leuc. mesenteroides ssp. mesenteroides Tsc when inoculated on tomato purée, pH 4.1, grew approximately 2 log cycles in 48 h, inhibiting natural bacterial development and delaying the growth of yeasts. The faster organic acids production by inoculated microorganism contributed to the diminution in the natural microflora cells number. This microorganism could be considered to help to control the contaminates proliferation on tomato purée during storage at abusive temperature.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2006.02.006