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The possibility of using Lactobacillus fermentum strains of human origin as protective cultures in soft cheese

100%

Modzelewska-Kapitula M., Marin-Iniesta F.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2005

tom 08

nr 4

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Bioprotective culture for safety and quality of cod salad in mayonnaise

100%

Zaborskiene G., Turek P., Nagy J., Laciakova A., Kozarova I.

Bulletin of the Veterinary Institute in Puławy

2001

tom 45

nr 2

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.

Ograniczanie wyników

1 Bulletin of the Veterinary Institute in Puławy

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Kozarova I.

1 Laciakova A.

1 Marin-Iniesta F.

1 Modzelewska-Kapitula M.

1 Nagy J.

1 Turek P.

1 Zaborskiene G.

1 2005

1 2001

Wyniki wyszukiwania

The possibility of using Lactobacillus fermentum strains of human origin as protective cultures in soft cheese

Bioprotective culture for safety and quality of cod salad in mayonnaise