Mayonnaise-based salads

Because of the low pH and the presence of a particular level of organic acids, certain yeasts, lactic acid bacteria, and molds are the most frequent cause of spoilage of mayonnaise-based salads. Molds produce visible spoilage, whereas yeasts produce off-flavor, gas formation, or colonies visible as surface growth. Gas-producing lactobacilli or rope-forming strains produce more evident signs of spoilage. 

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