Related Experiment Video
Updated: Jan 27, 2026

Procedure for Adaptive Laboratory Evolution of Microorganisms Using a Chemostat
Published on: September 20, 2016
Acid Tolerant Microorganisms Involved in the Spoilage of Salad Dressings
1Silliker Laboratories of New Jersey, Inc., 2353 Beryllium Road, Scotch Plaines, New Jersey 07076 and Silliker Laboratories, Inc., 1304 Halsted Street, Chicago Heights, Illinois 60411.
Abstract:
Microbiological spoilage of salad dressings and similar products generally results from the growth of a select group of microorganisms. Although frequently isolated these organisms have not been well characterized. Several isolates from spoiled products were examined. Data indicated that spoilage resulted from growth of lactobacilli, similar to the previously described Lactobacillus fructivorans , and yeasts, similar to Saccharomyces bailii . In addition to their acid tolerance, these organisms shared one other common characteristic, rapid fermentation of fructose. Addition of this carbohydrate to enumeration media resulted in improved recovery of both lactobacilli and yeasts.
Related Concept Videos
Types of Microorganisms
Mutations in Microorganisms
Environmental Applications of Microorganisms
Microorganisms in Medicine and Therapeutics
Microorganisms in Agriculture and Food industry
Antigens Involved in Adaptive Immunity
Complete Antigens
Complete antigens possess both immunogenicity and...

