Bioprotective culture for safety and quality of cod salad in mayonnaise

Bioprotective lactic acid from bacterial culture FloraCarn L-2u was tested for its biopreservative capacities to improve the quality and safety of cod salad, with additives: NaCl, acetic acid, sugar, mayonnaise, mustard and vegetables. The salad was divided into three portions: one untreated and two treated with a commercial Lactobacillus alimentarius biopreservative, inoculated in different concentrations (0.05 and 0.1g/kg). Lactic acid production, pH, development of the indigenous flora were examined for 14 days of aerobic storage in a refrigerator. The level of indigenous coliform bacteria, Staphylococcus aureus and moulds were reduced. The antibacterial effect of FloraCarn L-2u is attributed to lactic acid produced by this culture.