Dear All,
I have problems with spoilage caused most likely by lactic acid bacteria in vegan sliced sausage. The product was stored at ~7°C in vacuum packaging and after three weeks it got yellow spots. Due to literature research I am pretty sure that it is Leuconostoc gelidum that causes these yellow spots.
I also had problems some months ago with slime after some weeks of storage and I think this was also caused by lactic acid bacteria. The problem in this case (pilot plant) is the recontamination of the product by the slicing process which is done manually.
Do you have any suggestion, which preservative agent works best against lactic acid bacteria or Leuconostoc gelidum in particular?
thanks,
Wolfgang
Also check https://www.ncbi.nlm.nih.gov/pmc/articles/PMC547161/
.... of most bacteria, including food pathogens, spoilage bacteria, and the lactic acid bacteria used in vegetable fermentations, are readily destroyed by heating to 160°F (71°C), especially when the pH is low. Acid and low pH are also toxic to most bacteria. https://www.ars.usda.gov/ARSUserFiles/60701000/FoodSafetyPublications/p328.pdf
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