FSTC 326 Lecture 31: Produce Microbiology (fruits, vegetables, and nuts)
2 Dec 2016
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Document Summary
This variety of products creates numerous selective environments for development of diverse microbiota. Sources of microorganisms in fruits and vegetables influence of these sources. Microorganisms present on the surface of vegetables and fruit include many species of different genera from a variety of sources. Numbers and types vary greatly depending on the influence of these sources. Product obtained from a lactic fermentation of shredded cabbage. Upon completed fermentation not less than 1. 5% lactic acid. Immature cucumber, prepare by taking up nacl and preserved in vinegar, with or without spices and sugar. Cucumbers have a flesh ph of 5. 1-5. 8 and a sugar content of. Stages of changes in fruits and vegetables ending in decay. External structures of plants contain starch and derivatives, and cellulose. Bacteria and fungi causing produce spoilage produce pectinases and. Bacteria and fungi causing produce spoilage produce pectinases and cellulases. Break down of structural polysaccharides results in soft spots.
