Hennlich, W.W.Hennlich2022-03-032022-03-031995https://publica.fraunhofer.de/handle/publica/187074A 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.deacidificationfood hygienegrowthLebensmittelhygieneLeistungsanforderungprotectice cultureSäuerungSchutzkulturstandard of efficiencyWachstum664688journal article