Probiotic bacteria as tool to extend shelf life and increase consumer quality of low-processed foods - Michał Świeca; Małgorzata Sierocka; Monika Kordowska-Wiater; Wioletta Wróblewska (2022)
As part of the R&D works, the possibility of applying probiotic organisms on a group of products was tested to extend their shelf life while maintaining high consumer quality. In particular, the study was focused on improving the microbiological purity of products, limiting the enzymatic browning process and improving health-promoting properties (task 1). The analysis included 11 products: 4 types of shredded lettuce (arugula, edivia, iceberg, lamb's lettuce), 4 types of sprouts (red beet, broccoli, radish and alfalfa) and 3 shredded root vegetables (carrot, red beet, white radish). The evaluation was made based on the microbiological purity (a significant reduction in the number of coliform bacteria, an increase in the number of L. plantarum), preservation of health-promoting (antioxidant) properties and lowering of the browning index.
Keywords: cool storage; food shelf life; low-processed food; microbiological quality; probiotics; dataset