Abstract
The effect of a Lebanon bologna spice mixture and its major component spices, black pepper, allspice, and nutmeg, on acid production by a mixed starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae was studied in a liquid medium. These spices stimulated acid production by the starter culture organisms although some Lebanon bologna component spices are known to have antimicrobial properties. The spice mixture stimulated L. plantarum more than P. cerevisiae when each organism was cultured singly. Stimulation of acid production could not be attributed solely to differences in bacterial numbers as defined by plate counts.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
