Premium
The Groups of Microorganisms Composing the “Total”‐Count Population in Frozen Vegetables
Author(s) -
SPLITTSTOESSER D. F.,
GADJO ISABEL
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00486.x
Subject(s) - microorganism , food science , leuconostoc , biology , population , bacteria , fermentation , genetics , demography , sociology , lactobacillus
SUMMARY The types of microorganisms contaminating frozen peas, snap beans, and corn were studied quantitatively. An average of 40‐75% of the isolates were species of Leuconostoc and Strep. tococcus. The incidence of some of the less numerous groups is also given. The data suggested that a characteristic microflora, dependent upon vegetable product, developed on the surfaces of processing equipment. Thus, similar distributions of microorganisms were found on vegetables processed at different factories, as well as on vegetables in different stages of processing. The characteristic microbial distributions were observed, however, only in samples collected after the processing seasons had been in effect for a number of days.