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A simple, rapid and sensitive method for monitoring contamination of aseptically processed tomato paste
Author(s) -
MALLIDIS C. G.,
SAMARAS F.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00456.x
Subject(s) - contamination , acetoin , diacetyl , chemistry , food science , lactic acid , chromatography , bacteria , microbiology and biotechnology , biology , fermentation , ecology , genetics
Summary A simple, rapid and sensitive method for the detection of microbial contamination of the system of aseptically processing tomato paste has been developed. The method involves the rapid growth of any lactobacilli present in the product and detection of metabolites produced by these micro‐organisms. The metabolites used are acetoin, diacetyl, carbon dioxide and lactic acid. It was found that with this method it is possible to detect the presence of both homofermentative and heterofermentative lactobacilli within 10–25 hr, depending on the level of contamination.