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Biopreservation in modified atmosphere stored mungbean sprouts: the use of
vegetable-associated bacteriocinogenic lactic acid bacteria to control the
growth of Listeria monocytogenes.
Lett Appl Microbiol 1999 Mar;28(3):226-32
Bennik MH, van Overbeek W, Smid EJ, Gorris LG.
Agrotechnological Research Institute, Wageningen, The Netherlands. m.h.j.bennik@ato.dlo.nl
Two bacteriocinogenic strains of Pediococcus parvulus and one bacteriocinogenic
Enterococcus mundtii strain were evaluated for their potential to control the
growth of Listeria monocytogenes on refrigerated, modified atmosphere (MA)
stored mungbean sprouts. These three strains, which were isolated from
minimally-processed vegetables, were shown to grow in culture broth at 4, 8, 15
and 30 degrees C. However, only Ent. mundtii was capable of bacteriocin
production at 4-8 degrees C. Examination of the growth of these strains on agar
under 1.5% O2 in combination with 0, 5, 20 or 50% CO2 revealed significantly
higher maximum specific growth rates for Ent. mundtii than for Pediococcus
parvulus at CO2 concentrations below 20%, which are relevant for MA-storage of
vegetables. Enterococcus mundtii was subsequently evaluated for its ability to
control the growth of L. monocytogenes on vegetable agar and fresh mungbean
sprouts under 1.5% O2/20% CO2/78.5% N2 at 8 degrees C. The growth of L.
monocytogenes was inhibited by bacteriocinogenic Ent. mundtii on sterile
vegetable-medium but not on fresh produce. However, mundticin, the bacteriocin
produced by Ent. mundtii, was found to have potential as a biopreservative agent
for MA-stored mungbean sprouts when used in a washing step or a coating
procedure.
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