The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw.
Saccharomyces dairensis and Sacch. exiguus were isolated as the spoilage flora of coleslaw stored at 5 degrees and 10 degrees C. The growth of these yeasts in mixtures of mayonnaise with vegetable was inhibited by onion. Mayonnaise alone killed the yeasts, primarily because of its content of acetic acid and this effect increased as the temperature was increased and as the pH was decreased. Addition of cabbage or carrot tissue removed the lethal effect of mayonnaise and allowed spoilage, by absorbing acetic acid and increasing the pH.
D001419:Bacteria / Q000254:growth & development; D003080:Cold Temperature; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D012440:Saccharomyces / Q000254:growth & development*; D014675:Vegetables