Coleslaw salad

At 10°C formation of gas in the mayonnaise was observed after storage for 21 days, when the only microorganism found to grow in the salad was S. exiguus. The numbers of Lactobacillus spp. and of other bacteria detected initially in the coleslaw declined during storage.

 

Ingredients:

Cabbage, shredded

Mayonnaise

Carrot, shredded

Onion, chopped

pH: 4.1-4.3

Shelf life: 10 days

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