Study on Heat Resistant Putrefactive Spore Formers in Korean Soil and Processed Foods Part 2. Study on Thermal Resistance of Selected Spore Formers in Thermal Process of Mushroom Cans

가공(加工) 식품(食品)의 내열성(耐熱性) 부패균(腐敗菌) 분포(分布) 조사(調査) 연구(硏究) 제(第)2보(報) : 내열성(耐熱性) 부패균(腐敗菌) 최적(最適) 살균(殺菌) 조건(條件) 시험(試驗)

  • Published : 1979.09.15

Abstract

Spoiled mushroom cans were collected from several canneries and examined the spore bearing bacteria in them. Thirty four isolates of anaerobic mesophiles were isolated. The one isolate(Cl-5) which was the most heat stable among the above isolates, the other isolate (D-29) which was examined in the previous experiment (Korea J. Food Sci. Technol., 10(2), 224 (1978) and PA 3679 were compared their heat resistancy in neutral phosphate buffer. They were confirmed the spoilage of mushroom products. Z value and $D_{250}$ value of the Cl-5(isolated from mushroom casing soil at Gimjae) possessing the highest resistancy were $21.3^{\circ}F$ and 1.8 min in mushroom can (4 oz. piece and stem). It's F value was 8.95 when Z value was 21.3.

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