Abstract
Samples of French-Fry sulphited potato cuts were collected from a commercial prepeeler and analyzed for alcohol content and microbial population. Samples prepared in a laboratory were inoculated with a high and a medium level of microorganisms produced by mixing cultures of forty different organisms isolated from spoiled prepeeled potatoes. The potato samples with high microbial populations showed high alcohol contents indicating that the microorganisms contributed both directly by forming alcohol as a metabolic by-product and indirectly by lowering the oxygen level within the packages thereby promoting anaerobic respiration in the potato tissue.
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