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FALSO VERDADERO

Created by

selene maria morales mamani
selene maria morales mamani
Bolivia

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FALSO VERDADERO

by selene maria morales mamani
1

En los encurtidos fermentados, microorganismos beneficiosos como las bacterias del ácido láctico (BAL) transforman los azúcares del alimento en ácido láctico de forma natural y progresiva.

2

El pH es el parámetro más crítico para garantizar la inocuidad y debe ser igual o inferior a 4.6 en el producto terminado

3

La presencia de levaduras y mohos (reconocibles por capas blanquecinas o peludas en la superficie) en un encurtido indica que el frasco estuvo mal sellado y hubo acceso de oxígeno.

4

La mayoría de las bacterias patógenas —como Salmonella, E. coli y Listeria— pueden sobrevivir y proliferar sin problemas por debajo de un pH de 4.6.

5

Al preparar el líquido de cobertura, se recomienda usar exclusivamente sal de mesa yodada, ya que el yodo favorece notablemente el crecimiento de las bacterias del ácido láctico en los fermentados.

 
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