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BIOLOGICAL COMPETITION AS A PRESERVING MECHANISM
Author(s) -
GOMBAS D. E.
Publication year - 1989
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1989.tb00013.x
Subject(s) - lactic acid , bacteria , food spoilage , food science , fermentation , pathogenic bacteria , chemistry , competition (biology) , fermentation in food processing , microorganism , biology , microbiology and biotechnology , ecology , genetics
Biological competition is one “barrier'’against pathogenic growth which has been recommended for use in refrigerated foods. Historically used in fermented foods, lactic acid bacteria alter foods to preclude growth of pathogens. The primary mechanism of inhibition is pH reduction, although other contributing factors have been described. More recently, various lactic acid bacteria have shown potential for inhibiting spoilage bacteria in refrigerated foods, without pH reduction. Other studies have indicated successful inhibition of pathogenic growth by lactic acid bacteria during temperature‐abuse of non‐fermented, refrigerated foods.