Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces

Two Lb. plantarum and one Lb. rhamnosus isolated from spoiled delicacy products were tested against four food preservatives: vinegar, Robin, Laktocid and Optiform + Purac on mayonnaise agar simulating real conditions. Laktocid and Optiform + Purac only inhibited the growth of lactobacilli at higher concentrations (80 g kg−1). The effects of Laktocid on the growth of the intentionally added lactobacilli mentioned above were studied in the mayonnaise, Tartar and Italian sauces stored at 15 °C. In the sauces with lactobacilli and Laktocid, the total count of lactobacilli was lower than 3 log cfu g−1 during the storage period. The highest count of lactobacilli ranged between 5 and 8 log cfu g−1 in all the tested sauces except the non-contaminated Tartar sauces (3 log cfu g−1).