The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw
- 1 August 1983
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 55 (1), 57-63
- https://doi.org/10.1111/j.1365-2672.1983.tb02647.x
Abstract
Saccharomyces dairensis and S. exiguus were isolated as the spoilage flora of coleslaw stored at 5.degree. and 10.degree. C. The growth of these yeasts in mixtures of mayonnaise with vegetable was inhibited by onion. Mayonnaise alone killed the yeasts, primarily because of its content of acetic acid; this effect increased as the temperature was increased and as the pH was decreased. Addition of cabbage or carrot tissue removed the lethal effect of mayonnaise and allowed spoilage by absorbing acetic acid and increasing the pH.This publication has 14 references indexed in Scilit:
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