Earticle

초록

영어

A total of 60 growth curves were generated with combinations of temperature, pH, and potassium lactate (PL) (60% (v/v) commercial solution) to determine the lag time (LT) and specific growth rate (SGR) of L. monocytogenes in broth. LT and SGR were significantly (P<0.05) affected by temperature, pH, concentration of PL, or the combined interaction of these factors. LT was extended and SGR was reduced significantly (P<0.05) by increased concentration of PL at lower temperature and pH. Listericidal effect was observed in the broth containing 2, 3, and 4% PL at pH 5.0 and 4℃. The antimicrobial activity of PL against L. monocytogenes increased when the pH of the medium was decreased at all temperatures tested. The results suggest that PL has antimicrobial properties to suppress the growth of L. monocytogenes. Potassium lactate has many potential applications as an antimicrobial additive in variety of refrigerated ready-to-eat foods.

목차

Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
 Acknowledgments
 References

키워드

저자

• Jin, Sung-Sik [ Division of Food and Biotechnology, Kangwon National University ]
• Khen, Bimal Kumar [ Division of Food and Biotechnology, Kangwon National University ]
• Yoon, Ki-Sun [ enter for Food Science and Technology, University of Maryland Eastern Shore ]
• Woo, Gun-Jo [ Department of Food Microbiology, Korea Food and Drug Administration ]
• Hwan, In-Gyun [ Department of Food Microbiology, Korea Food and Drug Administration ]
• Oh, Deog-Hwan [ Division of Food and Biotechnology, Kangwon 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