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Microbial Flora and Storage Quality of Partially Processed Lettuce
Author(s) -
KING A.D.,
MAGNUSON J.A.,
TÖRÖK T.,
GOODMAN N.
Publication year - 1991
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.1365-2621.1991.tb05303.x
Subject(s) - bacteria , biology , browning , food science , population , yeast , flora (microbiology) , serratia , erwinia , aerobic bacteria , microorganism , pseudomonas , food spoilage , microbiology and biotechnology , botany , genetics , demography , sociology
Storage of partially processed lettuce resulted in an increase in microbial population, pH, and change in package atmosphere composition (increasing CO 2 and decreasing O 2 ). Microbial populations varied in size with variations in processing and packaging. Typical initial log 10 counts per g were: bacteria 3.4–5.1, yeasts 2.5–3.2; molds were infrequent. Commercial packaging inhibited bacterial growth and retarded browning. Although Gram‐negative bacteria were numerically dominant, a large yeast population was also found. Species in the genera Pseudomonas, Erwinia , and Serratia were the most frequently isolated bacteria. Cryptococcus, Pichia, Torulaspora and Trichosporon spp. were the most common yeasts.