Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles

Authors

  • Laura D. Reina,

    1. Author Reina is with School of Medicine and Health Sciences, Univ. of North Dakota, Grand Forks, N.D. Authors Breidt and Fleming are with U.S. Dept. of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Dept. of Food Science, N.C. State Univ., Raleigh, NC 27695–7624. Author Kathariou is with Dept. of Food Science, N.C. State Univ., Raleigh, N.C. Direct inquiries to author Breidt (E-mail: breidt@ncsu.edu).
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  • Fred Breidt Jr.,

    1. Author Reina is with School of Medicine and Health Sciences, Univ. of North Dakota, Grand Forks, N.D. Authors Breidt and Fleming are with U.S. Dept. of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Dept. of Food Science, N.C. State Univ., Raleigh, NC 27695–7624. Author Kathariou is with Dept. of Food Science, N.C. State Univ., Raleigh, N.C. Direct inquiries to author Breidt (E-mail: breidt@ncsu.edu).
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  • Henry P. Fleming,

    1. Author Reina is with School of Medicine and Health Sciences, Univ. of North Dakota, Grand Forks, N.D. Authors Breidt and Fleming are with U.S. Dept. of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Dept. of Food Science, N.C. State Univ., Raleigh, NC 27695–7624. Author Kathariou is with Dept. of Food Science, N.C. State Univ., Raleigh, N.C. Direct inquiries to author Breidt (E-mail: breidt@ncsu.edu).
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  • Sophia Kathariou

    1. Author Reina is with School of Medicine and Health Sciences, Univ. of North Dakota, Grand Forks, N.D. Authors Breidt and Fleming are with U.S. Dept. of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Dept. of Food Science, N.C. State Univ., Raleigh, NC 27695–7624. Author Kathariou is with Dept. of Food Science, N.C. State Univ., Raleigh, N.C. Direct inquiries to author Breidt (E-mail: breidt@ncsu.edu).
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Abstract

ABSTRACT: A nonacidified, deli-type pickle product was used as a model system to study the potential use of biocontrol as a means to prevent the growth of pathogens in minimally processed fruits and vegetables (MPFV). Fresh pickling cucumbers were blanched and brined with sterile spices and garlic oil. The product was stored at 5 °C for 3 wk and then transferred to various abuse temperatures (16 °C, 25 °C, 30 °C). Lactic acid bacteria (LAB) were isolated and characterized as potential biocontrol agents, and the isolates were tested for bacteriocin-like activity. A total of 118 LAB isolates were obtained. Among the LAB identified were species of Lactococcus, Leuconostoc, Lactobacillus, Weissella, and Enterococcus. Three isolates showed transient bacteriocin activity against—Listeria monocytogenes, and 7 isolates (Lactococcus) had bacteriocin-like activity against other LAB. Although it did not produce a bacteriocin, a Lactobacillus curvatus isolate (LR55) was found to have desirable characteristics for use as a biocontrol (competitive exclusion) culture to enhance the safety of nonacidified deli-type pickles.

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