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Estudio microbiologico de ajo (Allium sativum L.) y cebolla (Allium cepa L.) deshidratados

Estudio microbiologico de ajo (Allium sativum L.) y cebolla (Allium cepa L.) deshidratados

Revista Argentina de Microbiologia 36(3): 139-144

A microbiological study during the process and the storage of garlic (Allium sativum L.) and onion (Allium cepa L.) dehydrated, with the additional barriers of blanching or brine immersion, was made. In all raw materials the average counts of aerobic mesophilic bacteria expressed in CFU/g ranged from 1.2 x 102 to 1.6 x 103, molds and yeasts from 60 to 1.6 x 103, Lactobacillus spp. and Leuconostoc mesenteroides subsp. mesenteroides between 10 and 50.

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