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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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Lactic acid bacteria in dried vegetables and spices
Elina Säde1, Elisa Lassila1, Johanna Björkroth1
1Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland.
Food Microbiology
|December 19, 2015
Summary
Spices and dried vegetables are common sources of lactic acid bacteria (LAB) contamination in food manufacturing. This study identified Weissella and Pediococcus species as predominant LAB, some linked to food spoilage.
Area of Science:
- Food Microbiology
- Food Safety
- Bacteriology
Background:
- Spices and dried vegetables can harbor bacterial contaminants.
- Lactic acid bacteria (LAB) in these products may contribute to food spoilage.
- Limited data exists on LAB prevalence in spices and dried vegetables for industrial use.
Purpose of the Study:
- To enumerate and identify lactic acid bacteria (LAB) in spices and dried vegetable products.
- To assess the potential of these ingredients as sources of LAB contamination in the food industry.
Main Methods:
- Enumeration of LAB in 104 spice and dried vegetable samples.
- Isolation and identification of 343 LAB strains using ribotyping.
- Comparison of isolate ribotypes with type strain patterns.
Main Results:
- LAB were found in 65% of samples (>2 log CFU/g).
- Highest LAB counts were in dried onion and garlic powder (4.24–6.64 log CFU/g).
- Predominant LAB were Weissella spp. (61%) and Pediococcus spp. (15%).
Conclusions:
- Spices and dried vegetables are significant sources of LAB for the food industry.
- Identified LAB, including Weissella confusa, pose a potential risk for food spoilage.
- Further control measures are needed to mitigate LAB contamination from these ingredients.
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