Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli

Grape pickle is a traditional food that made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus Escherichia coli in pickles produced or without using probiotic Lactobacillus acidophilus La-5 as well microbiological, chemical sensory properties each group were examined during 35 days ripening at 25°C 5 months refrigerated storage period. Molds lactic acid bacteria (LAB) counts remained below limit detection (6 log samples to be considered product. E. rapidly declined undetectable level within 7 days, while B. numbers was found 1.56-1.72 cfu/g end As result, it established not suitable matrix for probiotication. High total soluble solid content (63 °Brix) presence ensure microbiological stability safety