ArticleFood science & nutrition2026
Isolation and Identification of Gas-Producing Spoilage Bacteria in Wasabi Sauce and Effective Methods for Controlling Their Growth.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
The presence of gas-producing spoilage bacteria in wasabi sauce can lead to aerogenesis defects, severely compromise product quality, and cause potential food safety hazards-issues that have become increasingly urgent within the condiment industry. The purpose of this study is to analyze the quality changes of wasabi sauce after gas production within its shelf life, isolate and identify the gas-producing bacteria, and propose effective methods to inhibit their growth. The gas-producing spoilage microbe was isolated in anaerobic conditions and identified as
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