Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

“…Likewise, pH measurement of uncontaminated samples was performed at the same time to evaluate if it was in the standard range (3.8-4.1) [Fialová et al, 2008].…”

“…Furthermore, results of pH measurement of mayonnaise presented in Table 3 show that adding Lyz-GA conjugate to the mayonnaise does not change the pH significantly compared to the control mayonnaise, and the standard range of pH (3.8-4.1) in mayonnaise is still preserved. Since mayonnaise is considered as a cold emulsifi ed sauce, keeping the pH in the standard range is of paramount importance to avoid sensitivity to spoilage [Fialová et al, 2008;Xiong et al, 2000].…”

“…Mayonnaise, an oil-in-water emulsion and one of the most well-known sauces, is a product with a high demand by costumers who prefer to have a healthier product without chemical preservatives. Therefore, the chemical preservatives in mayonnaise have been mainly replaced with natural ones, such as organic acid and bacteriocins [Fialová et al, 2008]. Lysozyme (Lyz), E.C.3.2.17, N-acetyl-muramic-hydrolase, is a bacteriolytic enzyme, which is generally found in nature.…”

Challenges and approaches for production of a healthy and functional mayonnaise sauce

“…Most pathogenic bacteria such as Escherichia coli , L. monocytogenes , Salmonella , Yersinia enterocolitica , and Staphylococcus aureus are destroyed when inoculating into mayonnaise. However, spoilage microorganisms such as lactobacilli might grow in mayonnaise and affect its shelf life and safety (Fialová, Chumchalová, Miková, & Hrůšová, ). In addition, certain organisms such as E. coli can be broken out by mayonnaise.…”

An inulin-based dressing emulsion as a potential probiotic food carrier

“…paracasei DC412 in the emulsion was 2.7 × 10 8 cfu/g, it appears that the count of viable cells remained practically constant during this storage period. The slowing down of individual cell metabolic activity can be attributed to the bactericidal activity of acetic acid at low pH (3.7) (Fialová, Chumchalová, Miková, & Hrusová, 2008). In view of the concern that the addition of probiotics to foods and the growth that may follow with storage will strongly affect their sensory properties, it is rather more preferable to keep the microorganism viable but not growing.…”