At 10°C the yeast S. exiguus was the predominant microorganism that developed and was probably responsible for the gas formation observed after 8 days. Growth of Pichia membranaefaciens also occurred and after storage for 14 days this yeast formed surface colonies that contributed to spoilage. Lactobacillus spp. also multiplied and could have contributed to gas formation.
Potato, diced, cooked
Carrot, diced, cooked
Green beans, cut (2.5 cm lengths), cooked
Shelf life: 20 days