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

The ability of Lactobacillus plantarum ATCC 8014 to inhibit Clostridium bot ulinum toxin production in pea soup was investigated, Soup containing C. bo tulinum spores (10(3)/g) with and without L. plantarum (10(6)/g) were evalu ated. Soup containing only type A spores was toxic on days 1 and 2 when inc ubated at 35 degrees C and 25 degrees C, respectively. Soup containing only proteolytic type B spores was toxic on days 2 and 5 at 35 degrees C and 25 degrees C, respectively. Soup containing only type E spores was toxic at 2 5 degrees C, 15 degrees C, and 5 degrees C in 7, 7, and 63 days respectivel y. No toxin was found in soup containing C, botulinum spores plus L. planta rum at any temperature studied.