Bioprotective culture for safety and quality of cod salad in mayonnaise

• Autorzy: Zaborskiene G , Turek P. , Nagy J. , Laciakova A. , Kozarova I.
• Języki publikacji: EN

Abstrakty

EN

Bioprotective lactic acid from bacterial culture FloraCarn L-2u was tested for its biopreservative capacities to improve the quality and safety of cod salad, with additives: NaCl, acetic acid, sugar, mayonnaise, mustard and vegetables. The salad was divided into three portions: one untreated and two treated with a commercial Lactobacillus alimentarius biopreservative, inoculated in different concentrations (0.05 and 0.1g/kg). Lactic acid production, pH, development of the indigenous flora were examined for 14 days of aerobic storage in a refrigerator. The level of indigenous coliform bacteria, Staphylococcus aureus and moulds were reduced. The antibacterial effect of FloraCarn L-2u is attributed to lactic acid produced by this culture.

Słowa kluczowe

EN

cod salad; Lactobacillus alimentarius; food hygiene; salad; Staphylococcus aureus; pH; lactic acid; indigenous bacteria; food technology; bacteria; protective culture; quality; antibacterial effect

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2001
• Tom: 45
• Numer: 2
• Opis fizyczny: p.359-365,fig.

Twórcy

autor

Zaborskiene G

• University of Veterinary Medicine, 041081 Kosice, Slovakia

autor

Turek P.

autor

Nagy J.

autor

Laciakova A.

autor

Kozarova I.

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