Related Experiment Video
Updated: Jun 19, 2026
07:51
A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
Published on: June 3, 2020
Microbial diversity changes in soybean sprouts treated with enterocin AS-48
Antonio Cobo Molinos1, Hikmate Abriouel, Nabil Ben Omar
1Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain.
Food Microbiology
|October 20, 2009
Summary
Enterocin AS-48 bacteriocin treatment altered soybean sprout microbiota. Culture-independent methods revealed significant changes in bacterial populations, highlighting the need for advanced techniques to study bacteriocin effects on food systems.
Area of Science:
- Food Microbiology
- Bacteriocin Applications
- Food Safety
Background:
- Seed sprouts can harbor foodborne pathogens.
- Bacteriocins are antimicrobial peptides with potential for food preservation.
Purpose of the Study:
- To investigate the impact of enterocin AS-48 on soybean sprout microbiota.
- To compare culture-dependent and independent methods in assessing bacteriocin effects.
Main Methods:
- Soybean sprouts treated with enterocin AS-48 and stored at 10°C.
- Microbiota analyzed using culture-dependent (viable cell counts) and culture-independent (DGGE) methods.
Main Results:
- Bacteriocin treatment caused minor changes in lactic acid bacteria and enterococci via culture-dependent methods.
- Culture-independent analysis revealed significant shifts in bacterial genera, including reduction of Enterobacteriaceae and emergence of Enterococcus and Leuconostoc.
- Bacteriocin treatment altered microbial profiles in ways not detectable by culture-dependent methods.
Conclusions:
- Enterocin AS-48 treatment modifies the microbial community structure of soybean sprouts.
- Culture-independent methods are crucial for a comprehensive understanding of bacteriocin's impact on food microbiota.
- Bacteriocin application shows promise for controlling specific bacterial populations in sprouts.
Related Concept Videos
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:29Methods for Controlling Microbial Growth
Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...