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Vegetable fermentation microbial spoilage

Microbial spoilage appears to be one of the major causes of quality loss of fresh fruits and vegetables by formation of off-flavors, fermented aromas, and tissue decay. The shelf-life of many food products may be accurately predicted by quantifying the population of microbes present on the food product (Zhuang and others 2003). The... [Pg.342]

Microbial spoilage, and in particular growth of yeasts and moulds on surfaces of brines and fermenting vegetables, may be prevented by sorbic acid, which is permitted in several countries, hi addition, several Eastern European countries have approved the use of defined amounts of tartaric acid, benzoic acid or acetic acid (Buckenhueskes et al., 1990). [Pg.525]

See other pages where Vegetable fermentation microbial spoilage is mentioned: [Pg.101]    [Pg.521]    [Pg.526]    [Pg.528]    [Pg.521]    [Pg.526]    [Pg.528]    [Pg.445]    [Pg.515]    [Pg.626]    [Pg.831]   
See also in sourсe #XX -- [ Pg.533 ]

See also in sourсe #XX -- [ Pg.533 ]



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