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Lactic Acid Bacteria Count in low pH foods


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#1 kfromNE

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Posted 13 July 2018 - 02:28 PM

I know there are no standards when testing for lactic acid in foods especially since it's concerning spoilage. But has anyone come across limits for lactic acid in low pH foods.



#2 Scampi

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Posted 13 July 2018 - 03:23 PM

what is your average pH?


Because we always have is never an appropriate response!


#3 Rener De Jesus

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Posted 13 July 2018 - 03:32 PM

Just to share, we initially apply the local TPC standard then after enough data are collected we set our own in-plant limits. But usually, lactic acid bacteria have difficulty in adapting with below 3 ph. I would recommend to check your historical data or collect data to analyze and set limits.



#4 kfromNE

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Posted 13 July 2018 - 03:37 PM

what is your average pH?

 

Our average runs under 4.0



#5 Scampi

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Posted 13 July 2018 - 03:55 PM

Ok, I'm going to assume you're making an acidified shelf stable something (correct me if i'm wrong on this)

 

The pickle bibliography is an absolute wealth of information  and you may find what you seek there

 

https://fbns.ncsu.ed.../Fflbiblio1.htm


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