Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified , Refrigerated Pickles

@inproceedings{Reina2004IsolationAS,
  title={Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified , Refrigerated Pickles},
  author={Laura D Reina and Fred Breidt and Henry P. Fleming and Sophia Kathariou},
  year={2004}
}
A nonacidified, deli-type pickle product was used as a model system to study the potential use of biocontrol as a means to prevent the growth of pathogens in minimally processed fruits and vegetables (MPFV). Fresh pickling cucumbers were blanched and brined with sterile spices and garlic oil. The product was stored at 5 8C for 3 wk and then transferred to various abuse temperatures (16 8C, 25 8C, 30 8C). Lactic acid bacteria (LAB) were isolated and characterized as potential biocontrol agents… CONTINUE READING

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