Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with .

Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor enhancer but as a method to allow for the controlled fermentation of products such as fruits. The objective of the present study consists of evaluating the quality of different salt-reduced fermented fruits through the application of the lactic acid bacteria (LAB) and vacuum, as well as assessing the LAB as a preventive measure against O157:H7. To achieve this goal, microbial plate count techniques, the evaluation of the physicochemical characteristics, and Check-All-That-Apply/Rate-All-That-Apply sensory analyses were performed on bananas and apples individually fermented at 30 °C for 2 and 7 days, respectively. Additionally, a challenge test using as pathogenic bacteria was performed. The characteristics of each fruit determined the efficiency of the LAB's protective activity. LAB-inoculated batches controlled the growth of in both salted fruits, but this pathogenic bacterium in the apple case was controlled even in the salt-reduced batch. Sensorially, only inoculated fermented apples found a reduction in off-flavor and old fruit smell; however, higher acceptability was found in the salt-reduced with LAB batches of both fruits. Thus, proved to be a cheap, easy, and feasible protective method that can ensure a protective strategy on salt-reduced fermented apples and should be studied particularly for different fruits.