Effects of pH and water activity on microbiological stability of salad dressing

The water activity and pH of an experimental starch-based salad dressing were varied to evaluate inhibitory effects on microorganisms selected from groups known to be principal dressing spoilage agents. Dressing samples were inoculated with Lactobacillus fructivorans, Zygosaccharomyces bailii, or a...

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Veröffentlicht in:	Journal of food protection 1989-07, Vol.52 (7), p.477-479
Hauptverfasser:	Meyer, R.S. (Nalley's Fine Foods, Inc., Tacoma, WA), Grant, M.A, Luedecke, L.O, Leung, H.K
Format:	Artikel
Sprache:	eng
Schlagworte:	ACTIVIDAD DEL AGUA ACTIVITE DE L'EAU Aroma and flavouring agent industries Biological and medical sciences CELLULE CELULAS CRECIMIENTO CROISSANCE DEGRADATION DETERIORO Food industries Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS MICROORGANISME MICROORGANISMOS SALSAS SAUCE
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Zusammenfassung:	The water activity and pH of an experimental starch-based salad dressing were varied to evaluate inhibitory effects on microorganisms selected from groups known to be principal dressing spoilage agents. Dressing samples were inoculated with Lactobacillus fructivorans, Zygosaccharomyces bailii, or a yeast isolated from a spoiled commercial salad dressing. Both yeast and L. fructivorans displayed a minimum growth pH of approximately 3.55 to 3.60. The minimum aw observed was 0.89 for yeast growth and 0.91 for L. fructivorans. Combinations of aw and pH which imparted microbial stability without use of preservatives are described
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X-52.7.477