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Inhibitory effect of selected lactic acid bacteria on microflora associated with ready‐to‐use vegetables
Author(s) -
Vescovo M.,
Orsi C.,
Scolari G.,
Torriani S.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb01022.x
Subject(s) - lactobacillus casei , lactic acid , bacteriocin , bacteria , food science , lactobacillaceae , lactobacillus , biology , microbiology and biotechnology , chemistry , fermentation , genetics
The addition of selected lactic acid bacteria strains had a remarkable inhibitory effect on the growth dynamics of microflora associated with ready‐to‐use vegetables, during refrigerated storage. In particular, coliforms and enterococci were strongly reduced or eliminated from the products from the third day of storage. Lactobacillus casei strains proved more effective than pediococci. The use of lactic cultures able to produce bacteriocins and to grow at low temperatures could be a useful tool to preserve fresh vegetables and to ensure their microbiological safety.