PMID- 30022970
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230926
IS  - 1664-302X (Print)
IS  - 1664-302X (Electronic)
IS  - 1664-302X (Linking)
VI  - 9
DP  - 2018
TI  - Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by 
      Lactobacillus reuteri.
PG  - 1421
LID - 10.3389/fmicb.2018.01421 [doi]
LID - 1421
AB  - Over the last years the demand for pre-washed, fresh-cut, and minimally-processed 
      (MP) produce has increased. MP fresh vegetable are rapidly spoiled, whereas there 
      is consumers' concern about chemical disinfection treatments such as with 
      chlorine. A promising antimicrobial is reuterin, a broad-spectrum-antimicrobial 
      compound produced by food-grade Lactobacillus reuteri from glycerol. In aqueous 
      solution, reuterin is a dynamic system consisting of 3-hydroxypropionaldehyde 
      (3-HPA), its hydrate, its dimer as well as acrolein, which was recently 
      identified as the main antimicrobial component of the system. Here, we tested the 
      use of reuterin containing similar 3-HPA levels but different acrolein 
      concentrations for decontaminating and preserving fresh-cut lettuce. Crude 
      reuterin (CR) was produced by biotransformation of 600 mM glycerol using L. 
      reuteri DSM 20016T. CR preparations were further incubated for 16 h at 50 degrees C to 
      produce enhanced reuterin (ER) with raised concentration of acrolein. Fresh-cut 
      iceberg lettuce (Lactuca sativa) was washed using CR (1.5-1.9 mM acrolein) and ER 
      (7.2-21.9 mM acrolein) solutions at 4 degrees C, or sodium hypochloride (250 mg/L) and 
      tap water, and compared with unwashed lettuce. Washed lettuce samples were packed 
      under modified atmosphere (2% O(2), 5% CO(2), and 93% N(2)) and stored for 13 
      days at 4 degrees C. Application of ER containing 12.1, 20.9, or 21.9 mM acrolein reduced 
      the initial viable plate counts of Enterobacteriaceae (by 2.1-2.8 log CFU/g), and 
      yeasts and molds (by 1.3-2.0 log CFU/g) when compared with unwashed samples. In 
      contrast, reuterin solutions containing 7.2 mM acrolein, sodium hypochlorite and 
      tap water only showed very limited and transient, or no effects on the cell loads 
      of lettuce after washing and during storage. Visual assessment of leaves washed 
      with ER showed acrolein concentration-dependent discoloration noticeable already 
      after 3 days of storage for the highest acrolein concentrations. Discoloration 
      became severe for all ER treatments after 7 days, while the other treatments 
      preserved the aspect of washed lettuce. Our data show the predominant role of 
      acrolein as the main antimicrobial component of the reuterin system for food 
      biopreservation. Reuterin preparations with enhanced acrolein concentration of 
      12.1 mM and higher were effective to reduce plate counts of Enterobacteriaceae 
      and yeasts and molds washed lettuce until day 7 but induced pronounced 
      discoloration of lettuce.
FAU - Asare, Paul T
AU  - Asare PT
AD  - Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH 
      Zurich, Zurich, Switzerland.
FAU - Greppi, Anna
AU  - Greppi A
AD  - Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH 
      Zurich, Zurich, Switzerland.
FAU - Stettler, Martina
AU  - Stettler M
AD  - Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH 
      Zurich, Zurich, Switzerland.
FAU - Schwab, Clarissa
AU  - Schwab C
AD  - Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH 
      Zurich, Zurich, Switzerland.
FAU - Stevens, Marc J A
AU  - Stevens MJA
AD  - Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH 
      Zurich, Zurich, Switzerland.
FAU - Lacroix, Christophe
AU  - Lacroix C
AD  - Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH 
      Zurich, Zurich, Switzerland.
LA  - eng
PT  - Journal Article
DEP - 20180704
PL  - Switzerland
TA  - Front Microbiol
JT  - Frontiers in microbiology
JID - 101548977
PMC - PMC6040215
OTO - NOTNLM
OT  - Lactobacillus reuteri
OT  - acrolein
OT  - biopreservation
OT  - minimal processing
OT  - reuterin
EDAT- 2018/07/20 06:00
MHDA- 2018/07/20 06:01
PMCR- 2018/07/04
CRDT- 2018/07/20 06:00
PHST- 2018/04/10 00:00 [received]
PHST- 2018/06/11 00:00 [accepted]
PHST- 2018/07/20 06:00 [entrez]
PHST- 2018/07/20 06:00 [pubmed]
PHST- 2018/07/20 06:01 [medline]
PHST- 2018/07/04 00:00 [pmc-release]
AID - 10.3389/fmicb.2018.01421 [doi]
PST - epublish
SO  - Front Microbiol. 2018 Jul 4;9:1421. doi: 10.3389/fmicb.2018.01421. eCollection 
      2018.