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Sicherer Hygieneschutz. Leistungsanforderungen an Schutzkulturen in Feinkostsalaten. Teil 1
More safety on food. Efficiency needed for protective cultures in delicatessen salads. Part 1
A successful use of lactic acid bacteria acting as a protective culture for delicatessen salads calls for a negligible cell growth and acidification rates whilst stored under refrigeration and additionally demands a vigorous growth and acidulation when refrigeration is broken off. Lactobacillus plantarum ILV 3 proved to be very flexible and vigorous according to extremely changing growth conditions. The use of such cultures would ensure a really needed consumer's protection against worldwide arising food borne diseases.