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Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus
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 Title & Authors
Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus
Jeon, Doo-Young; Yoon, Gi-Bok; Yoon, Yeon-Hee; Yang, Soo-In; Kim, Jung-Beom;
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 Abstract
This study investigated the prevalence of foodborne pathogens and the bacterial community of traditional Doenjang collected from a longevity area in Korea as well as the antagonistic effect of traditional Doenjang isolates against Bacillus cereus to estimate the microbiological safety of traditional Doenjang. Aerobic bacteria showed , whereas coliform bacteria was not detected. Foodborne pathogens were not detected except B. cereus, which was detected in seven samples out of 10 Doenjang samples. A total of 327 isolates were identified from traditional Doenjang. The isolates consisted of Bacillus subtilis 155 (47.4%), Bacillus licheniformis 68 (20.8%), Bacillus amyloliquefaciens 46 (14.1%), and Bacillus pumilus 18 (5.5%). Antagonistic effect against B. cereus was detected in 20 (6.1%) of 327 isolates, which consisted of B. subtilis (12 strains), B. amyloliquefaciens (5 strains), and B. licheniformis (3 strains). The inhibitory zone for the antagonistic effect was 9.0~12.0 mm in diameter. Although a small amount of traditional Doenjang was tested in this study, these results indicated that the potential risk of B. cereus in traditional Doenjang is lower than generally presumed. It is necessary to monitor the antagonistic effect of traditional Doenjang isolates against B. cereus.
 Keywords
Doenjang;bacterial community;Bacillus cereus;antagonistic effect;
 Language
Korean
 Cited by
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