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The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw
Author(s) -
Brocklehurst T.F.,
White Cathryn A.,
Dennis C.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb02647.x
Subject(s) - food spoilage , acetic acid , food science , flora (microbiology) , yeast , biology , saccharomyces , chemistry , bacteria , biochemistry , saccharomyces cerevisiae , genetics
Saccharomyces dairensis and Sacch. exiguus were isolated as the spoilage flora of coleslaw stored at 5° and 10°C. The growth of these yeasts in mixtures of mayonnaise with vegetable was inhibited by onion. Mayonnaise alone killed the yeasts, primarily because of its content of acetic acid and this effect increased as the temperature was increased and as the pH was decreased. Addition of cabbage or carrot tissue removed the lethal effect of mayonnaise and allowed spoilage, by absorbing acetic acid and increasing the pH.