Effect of Temperature and Inosine Monophosphate on Spore Germination of Artificially Inoculated Bacillus cereus in Traditional Korean Fermented Sauces

전통 장류를 이용한 소스제품에 접종된 Bacillus cereus spore의 발아에 미치는 온도 및 inosine monophosphate 첨가 효과

  • Lee, Min-A (Department of Food and Nutrition, Kookmin University) ;
  • Jo, Eun-Ji (Division of Platform Technology Research, Korea Food Research Institute) ;
  • Hong, Sang-Pil (Division of Platform Technology Research, Korea Food Research Institute)
  • 이민아 (국민대학교 식품영양학과) ;
  • 조은지 (한국식품연구원 산업기반연구본부) ;
  • 홍상필 (한국식품연구원 산업기반연구본부)
  • Received : 2014.03.17
  • Accepted : 2014.04.18
  • Published : 2014.08.31


The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at $40^{\circ}C$ or $80^{\circ}C$ resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+$40^{\circ}C$ treatment (0.46 log CFU/g) and 10 mM IMP+$80^{\circ}C$ treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.


Grant : 장류를 이용한 소스류 산업화 기술 연구

Supported by : 농림수산식품기술기획평가원


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