Biopreservation in modified atmosphere stored mungbean sprouts: the use of vegetable-associated bacteriocinogenic lactic acid bacteria to control the growth ofListeria monocytogenes

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Abstract
Two bacteriocinogenic strains of Pediococcus parvulus and one bacteriocinogenic Enterococcus mundtii strain were evaluated for their potential to control the growth of Listeria monocytogenes on refrigerated, modified atmosphere (MA) stored mungbean sprouts. These three strains, which were isolated from minimally‐processed vegetables, were shown to grow in culture broth at 4, 8, 15 and 30 °C. However, only Ent. mundtii was capable of bacteriocin production at 4–8 °C. Examination of the growth of these strains on agar under 1·5% O2 in combination with 0, 5, 20 or 50% CO2 revealed significantly higher maximum specific growth rates for Ent. mundtii than for Pediococcus parvulus at CO2 concentrations below 20%, which are relevant for MA‐storage of vegetables. Enterococcus mundtii was subsequently evaluated for its ability to control the growth of L. monocytogenes on vegetable agar and fresh mungbean sprouts under 1·5% O2/20% CO2/78·5% N2 at 8 °C. The growth of L. monocytogenes was inhibited by bacteriocinogenic Ent. mundtii on sterile vegetable‐medium but not on fresh produce. However, mundticin, the bacteriocin produced by Ent. mundtii, was found to have potential as a biopreservative agent for MA‐stored mungbean sprouts when used in a washing step or a coating procedure.