ABSTRACT
The importance of pH on food stability and food preservation is well documented as well accepted by the scientific community. The enzyme lysozyme has antimicrobial potential to prevent or delay microbial growth in a variety of foods, such as fresh fruits and vegetables, tofu bean curds, meats, seafood, cheese, and wines. The pH also affects many functional properties, such as color, flavor, and texture of foods, although the pH of a food is important for microbial growth. Consumers’ acceptability of food is influenced by texture and texture is affected by pH. Brandt et al. observed firmed cauliflower, beans, potatoes, peas, and corn at pH 4 in the cooked state. The acceptance of food by consumers is influenced by the flavor of that food. The pH of foods can be altered by adding acids and by adding beneficial microorganisms, such as lactic acid bacteria and fermentation.
