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Article

Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment

1
Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Food Hygiene and Quality Management, Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Academic Editors: Ana Allende and Catherine Burgess
Foods 2021, 10(3), 542; https://doi.org/10.3390/foods10030542
Received: 7 February 2021 / Revised: 25 February 2021 / Accepted: 2 March 2021 / Published: 5 March 2021
(This article belongs to the Special Issue Pathogens on Fresh Produce: Detection and Reduction)
This study aimed to analyse the impact of sanitation methods on the formation of bacterial biofilms after disinfection and during the germination process of mung bean on seeds and in the germination environment. Moreover, the influence of Lactobacillus plantarum 299v on the growth of the tested pathogenic bacteria was evaluated. Three strains of Salmonella and E. coli were used for the study. The colony forming units (CFU), the crystal violet (CV), the LIVE/DEAD and the gram fluorescent staining, the light and the scanning electron microscopy (SEM) methods were used. The tested microorganisms survive in a small number. During germination after disinfection D2 (20 min H2O at 60 °C, then 15 min in a disinfecting mixture consisting of H2O, H2O2 and CH₃COOH), the biofilms grew most after day 2, but with the DP2 method (D2 + L. plantarum 299v during germination) after the fourth day. Depending on the method used, the second or fourth day could be a time for the introduction of an additional growth-limiting factor. Moreover, despite the use of seed disinfection, their germination environment could be favourable for the development of bacteria and, consequently, the formation of biofilms. The appropriate combination of seed disinfection methods and growth inhibition methods at the germination stage will lead to the complete elimination of the development of unwanted microflora and their biofilms. View Full-Text
Keywords: biofilm; mung bean; organic food; probiotic; pathogen; sprouts biofilm; mung bean; organic food; probiotic; pathogen; sprouts
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MDPI and ACS Style

Kruk, M.; Trząskowska, M. Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment. Foods 2021, 10, 542. https://doi.org/10.3390/foods10030542

AMA Style

Kruk M, Trząskowska M. Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment. Foods. 2021; 10(3):542. https://doi.org/10.3390/foods10030542

Chicago/Turabian Style

Kruk, Marcin, and Monika Trząskowska. 2021. "Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment" Foods 10, no. 3: 542. https://doi.org/10.3390/foods10030542

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