Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces

被引：19

作者：

Fialova, Jana ^{[1
]}

Chumchalova, Jana ^{[1
]}

Mikova, Kamila ^{[2
]}

Hrusova, Ilona ^{[1
]}

机构：

[1] Inst Chem Technol, Dept Dairy & Fat Technol, Prague 16000 6, Czech Republic

[2] Inst Chem Technol, Dept Chem & Anal Food, Prague 16000 6, Czech Republic

来源：

FOOD CONTROL | 2008年 / 19卷 / 07期

关键词：

lactobacillus; preservation; mayonnaise-based sauces; lactic acid; acetic acid;

D O I：

10.1016/j.foodcont.2007.07.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two Lb. plantarum and one Lb. rhamnosus isolated from spoiled delicacy products were tested against four food preservatives: vinegar, Robin, Laktocid and Optiform + Purac on mayonnaise agar simulating real conditions. Laktocid and Optiform + Purac only inhibited the growth of lactobacilli at higher concentrations (80 g kg(-1)). The effects of Laktocid on the growth of the intentionally added lactobacilli mentioned above were studied in the mayonnaise, Tartar and Italian sauces stored at 15 degrees C. In the sauces with lactobacilli and Laktocid, the total count of lactobacilli was lower than 3 log cfu g(-1) during the storage period. The highest count of lactobacilli ranged between 5 and 8 log cfu g(-1) in all the tested sauces except the noncontaminated Tartar sauces (3 log cfu g(-1)). (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：706 / 713

页数：8