Earticle

초록

영어

To determine the cause of wet noodle spoilage, microorganisms isolated from wet noodles were identified and characterized. In addition, the growth inhibitory effects of organic acid mixture (OA: lactic acid 27.8%, acetic acid 12.0%, succinic acid 1.0%) and sodium dehydroacetate (SD) on the isolated strain were estimated in nutrient broth medium. The isolated strain was Gram-positive, rod shaped, motile, and spore forming. Based on physiological characteristics and the API 50 CHB-kit test results for the assimilation of 49 carbohydrates, the isolated strain was identified as Bacillus amyloliquefaciens (92.6%), which is able to degrade starch. Decimal reduction times (D-values) at 100, 105, and 110℃ for spores of B. amyloliquefaciens were 8.5, 5.1, and 2.5 min, respectively, and the z-value was 12.8℃. We estimated that B. amylo-liquefaciens isolated from spoiled wet noodles was a thermophilic species having high heat-resistance. Viable cell numbers in wet noodles and broth medium inoculated with B. amyloliquefaciens were decreased by 2-4 log cycles by combined treatment with 0.03 or 0.05% OA and 0.3% SD. These results revealed that OA combined with SD could be used as a potential agent to inhibit B. amyloliquefaciens in wet noodles.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Kim, Hyeong-Hyoi [ Daesang Foods Co. ]
• Jeong, Eun-Jeong [ Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ]
• Jeong, Do-Yeong [ Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ]
• Kim, Yong-Suk [ Research Center for Industrial Development of BioFood Materials, Chonbuk National University ]
• Shin, Dong-Hwa [ Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664