Traditionally applied spontaneous fermentation was compared with the use of starter cultures to initiate fermentation after dry milling and sterilizing at 1210C for 10 minutes. Lactic acid bacteria (LAB) populations comprised 80% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds declined as the fermentation progressed. The fermentation meth...

It is tempting to look at bacteria from our human egocentric point of view and label them as either 'good' or 'bad'. However, a microbial society has its own system of government - 'microcracy' - and its own rules of play. Lactic acid bacteria are often referred to as representatives of the good ones, and there is little doubt that those belonging to the normal intestinal flora are beneficial f...

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentr...

Some bacteria use lactic acid to communicate with yeast cells.