Location: Food Science and Market Quality and Handling Research Unit
Project Number: 6070-41000-010-007-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Aug 1, 2024
End Date: Jul 30, 2025
Objective:
To confirm data on the shelf-life of fermented vegetable blends, defined as the period of time in which Lactiplantibacillus pentosus is viable in such product, and define the safety profile of such blends in the food grade containers.
Approach:
Fermented vegetable blends will be prepared in the Good Manufacturing Practices facility at North Carolina State University-Department of Food, Bioprocessing, and Nutrition Sciences following pre-defined formulations. Such blends will be inoculated with four different strains of Lactiplantibacillus pentosus and colony counts determine by plating on Lactobacilli MRS. Selected blends will be inoculated with pathogens of public health significance, such as E. coli O157:H7, in a BSL-2 laboratory to define the needed holding time for the fermented blends. The blends spiked with pathogens will be analyzed by plating on Tryptic Soy Agar.
