INHIBITORY EFFECT OF SELECTED LACTIC-ACID BACTERIA ON MICROFLORA ASSOCIATED WITH READY-TO-USE VEGETABLES

The addition of selected lactic acid bacteria strains had a remarkable inhibitory effect on the growth dynamics of microflora associated wit h ready-to-use vegetables, during refrigerated storage. In particular, coliforms and enterococci were strongly reduced or eliminated from th e products from the third day of storage. Lactobacillus casei strains proved more effective than pediococci. The use of lactic cultures able to produce bacteriocins and to grow at low temperatures could be a us eful tool to preserve fresh vegetables and to ensure their microbiolog ical safety.