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

S. Rodgers

Research output: Contribution to journalArticleResearchpeer-review

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.
Original languageEnglish
Pages (from-to)276-284
Number of pages9
JournalTrends in Food Science & Technology
Volume12
Publication statusPublished - 2001

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Bacteriocins
Antibiosis
Food
Refrigeration
Intrinsic Factor
Temperature
Gram-Negative Bacteria
Hydrogen Peroxide
Lactic Acid
Molecular Weight

Cite this

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Preserving non-fermented refrigerated foods with microbial cultures—a review. / Rodgers, S.

In: Trends in Food Science & Technology, Vol. 12, 2001, p. 276-284.

Research output: Contribution to journalArticleResearchpeer-review

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