Preserving non-fermented refrigerated foods with microbial cultures—a review

Rodgers, S. (2001) Preserving non-fermented refrigerated foods with microbial cultures—a review Trends in Food Science & Technology, 12 . pp. 276-284. ISSN 0924-2244

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Abstract

The use of microbial cultures offers a natural temperature-responsive preservation method. The inhibition at refrigeration temperatures is associated with production of low molecular weight compounds including lactic acid, hydrogen peroxide and bacteriocins. Bacteriocin-producing cultures are not effective against Gram-negative bacteria and special strategies are needed. The role of intrinsic and extrinsic factors in the antibiosis is reviewed with the examples in a range of refrigerated foods. The suggested protocol for practical applications includes the selection of cultures, screening in microbiological media, trials in food and the strategies to enhance the inhibitory effect.

Item Type:Journal article
Subjects:D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
DOI (a stable link to the resource):10.1016/s0924-2244(01)00093-0
Faculties:Brighton Business School
Faculty of Education and Sport > School of Service Management
ID Code:3367
Deposited By:Mrs Mercedita Hoare
Deposited On:17 Dec 2007
Last Modified:15 Oct 2010 15:56

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