Evaluation of the Use of Lactic Acid Bacteria DSC to Control Pathogens On Alfalfa Sprouts

Evaluation of the Use of Lactic Acid Bacteria DSC to Control Pathogens on Alfalfa Sprouts

Technical Abstracts T32,  MARSHA R. HARRIS, Mindy M. Brashears, and Durward A. Smith, University of Nebraska-Lincoln, 143 Filley Hall, Lincoln, NE 68583-0919, USA

Many studies have investigated the control of pathogens on alfalfa sprouts and some treatments have been shown to be effective in pathogen reduction. However, control methods investigated thus far only provide pathogen control at a given point in the sprouting process. Competitive inhibition of pathogens with lactic acid bacteria (LAB) may provide pathogen control throughout the sprouting process and up to consumption. The purpose of this study was to evaluate the use of LAB to control pathogens on alfalfa sprouts. Agar spot tests and inhibition in laboratory media indicated that LAB significantly inhibit Listeria monocytogenes,Escherichia coliO157:H7, andSalmonella enterica. Alfalfa seeds inoculated with 102 CFU/g of seed were subjected to 107 CFU/ml LAB in seed soak water. One isolate, identified as Lactococcus lactis subsp. lactis, was shown to significantly reduce the numbers of L. monocytogenes on the resulting alfalfa sprouts. Competitive inhibition shows promise as an intervention in the sprouting process.

2018-11-09T14:44:30+00:00
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