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Prevention of Clostridium botulinum type A, proteolytic B and E toxin formation in refrigerated pea soup by Lactobacillus plantarum ATCC 8014.

Author(s) : SKINNER G. E., SOLOMON H. M., FINGERHUT G. A.

Type of article: Article

Summary

The ability of Lactobacillus plantarum ATCC 8014 to inhibit Clostridium botulinum toxin production in pea soup was investigated. Soup containing C. botulinum spores with and without L. plantarum were evaluated. Soup containing only type A spores was toxic on days 1 and 2 when incubated at 35 and 25 °C, respectively. Soup containing only proteolytic type B spores was toxic on days 2 and 5 at 35 and 25 °C, respectively. Soup containing only type E spores was toxic at 25, 15, 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.

Details

  • Original title: Prevention of Clostridium botulinum type A, proteolytic B and E toxin formation in refrigerated pea soup by Lactobacillus plantarum ATCC 8014.
  • Record ID : 2000-3113
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 4
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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