METHOD FOR INHIBITING FOOD-BORNE HUMAN PATHOGENS AND PREVENTING MICROBIAL SPOILAGE IN REFRIGERATED FOOD USING A LACTOBACILLUS

摘要

A method for inhibiting food-borne pathogen and spoilage microorganisms in processed foods using a Lactobacillus sp. which produces an antimicrobial substance at refrigeration temperatures is described. The method is particularly effective in inhibiting gas producing heterofermentative spoilage microorganisms, mold, food-borne pathogenic microorganisms, (Listeria and Salmonella) and psychrotrophic microorganisms which can occur in processed foods.