Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014

• Published in: Journal of food science Vol. 64; no. 4; pp. 724 - 727
• Main Authors: Skinner, G.E., Solomon, H.M., Fingerhut, G.A.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.07.1999; Institute of Food Technologists
• Subjects: biocontrol; Biological and medical sciences; Clostridium botulinum; Food industries; Food microbiology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Lactobacillus plantarum; pea soup; refrigerated food; storage stability; Lactic acid bacteria; Heat treatment; Microorganism interrelationships; Clostridium botulinum; Lactobacillus plantarum; Microbiological testing; Biological control; Clostridiales; Shelf life; Pea; Soup; Toxin; Toxicology; Proteolysis; Clostridiaceae; Bacteria; Lactobacillaceae; Refrigeration; Vegetable product
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1999.tb15119.x

ABSTRACT The ability of Lactobacillus plantarum ATCC 8014 to inhibit Clostridium botulinum toxin production in pea soup was investigated. Soup containing C. botulinum spores (103/g) with and without L. plantarum (106/g) were evaluated. Soup containing only type A spores was toxic on days 1 and 2 when incubated at 35°C and 25°C, respectively. Soup containing only proteolytic type B spores was toxic on days 2 and 5 at 35°C and 25°C, respectively. Soup containing only type E spores was toxic at 25°C, 15°C, and 5°C in 7, 7, and 63 days respectively. No toxin was found in soup containing C. botulinum spores plus L. plantarum at any temperature studied.