Effect of Major Spices in Lebanon Bologna on Acid Production by Starter Culture Organisms.

The effect of a Lebanon bologna spice mixture and its major component spices, black pepper, allspice, and nutmeg, on acid production by a mixed starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae was studied in a liquid medium. These spices stimulated acid production by the starter culture organisms although some Lebanon bologna component spices are known to have antimicrobial properties. The spice mixture stimulated L. plantarum more than P. cerevisiae when each organism was cultured singly. Stimulation of acid production could not be attributed solely to differences in bacterial numbers as defined by plate counts.