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)

  • Koo, Young-Jo (Food Research Institute, Agriculture and Fishery Development Corporation) ;
  • Min, Byong-Yong (Food Research Institute, Agriculture and Fishery Development Corporation) ;
  • Yu, Tae-Jong (Department of Food Technology, Korea University)
  • 구영조 (농어촌개발공사 식품연구소) ;
  • 민병용 (농어촌개발공사 식품연구소) ;
  • 유태종 (고려대학교 식품공학과)
  • 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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