Microbiological Spoilage of Mayonnaise and Salad Dressings 1
Cletus P. Kurtzman, Ruth Rogers, C. W. Hesseltine
Applied Microbiology
Abstract
Saccharomyces bailii was isolated from two-thirds of the spoiled mayonnaise and salad dressing samples examined. Most of the rest were spoiled by Lactobacillus fructivorans. However, one sample contained large numbers of both S. bailii and L. plantarum. Two of the spoiled samples also contained small numbers of bacilli. Bacillus subtilis, B. pumilis, B. polymyxa, B. megaterium, and B. licheniformis were found in one sample and B. subtilis and B. pumilis in another. Small numbers of B. subtilis and B. licheniformis were also present in one unspoiled sample. Several media were evaluated for the isolation of L. fructivorans. S. bailii and L. fructivorans vigorously fermented glucose. The concentration of glucose in the spoiled samples ranged from 0 to 38.5 g/kg and from 1.3 to 17.8 g/kg for the unspoiled samples.
Extracted Claims
12 claims extracted from this paper into the knowledge graph
Lactobacillus fructivorans isolated from spoiled mayonnaise and salad dressing samples
“Most of the rest were spoiled by Lactobacillus fructivorans.”
Saccharomyces bailii fermented glucose
“S. bailii and L. fructivorans vigorously fermented glucose.”
Bacillus licheniformis isolated from spoiled mayonnaise and salad dressing samples
“Bacillus subtilis, B. pumilis, B. polymyxa, B. megaterium, and B. licheniformis were found in one sample and B. subtilis and B. pumilis in another.”