Evaluation of a Select Strain of Lactobacillus delbrueckii subsp. lactis as a Biological Control Agent for Pathogens on Fresh-Cut Vegetables Stored at 7° C

摘要: Raw vegetables inoculated with selected pathogenic bacteria were treated a strain of Lactobacillus delbrueckii subsp. lactis, which was for its ability to produce hydrogen peroxide at refrigerated temperatures. The included broccoli, cabbage, carrots, and lettuce. Each vegetable rinsed, chopped, stored under conditions similar those used ready-to-eat sold retail. Portions each separately one two bacteria, Escherichia coli O157:H7 or Listeria monocytogenes. Prior packaging, portion cell suspension the L. lactis. 7 degrees C 6 days. populations pathogens lactobacilli on sample enumerated storage days 0, 3, 6. Although lactis remained high levels during storage, there no noticeable antagonistic action against these products retail level. pathogen survived all throughout storage. Further testing revealed that apparently sufficient catalase activity in cut destroy enough prevent pathogens.