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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 38, Issue 6 - Dec 2006
Volume 38, Issue 5 - Oct 2006
Volume 38, Issue 4 - Aug 2006
Volume 38, Issue 3 - Jun 2006
Volume 38, Issue 2 - Apr 2006
Volume 38, Issue 1 - Feb 2006
Selecting the target year
Monitoring and Analysis of Genetically Modified Ingredients of Imported Foods by PCR
Kim, Hee-Yun ; Park, Yong-Chjun ; Ro, Hye-Lim ; Jo, Jun-Il ; Kim, Eun-Jung ; Nam, Hae-Sun ; Lee, Jin-Kyung ; Lee, Jin-Ha ; Kang, Yoon-Sook ; Lee, Jong-Ook ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 605~608
Genetically modified (GM) ingredients found in imported raw materials and processed foods were monitored in the province Gyeongin in Korea. The analysis was performed according to "Testing methods for genetically modified foods of food standards and specifications" established in Korea. We received 120 items from the Gyeongin Regional KFDA. Only two of the 120 items analyzed in the samples, were contaminated with GM ingredients. However, we could not analyze the internal standard gene from 12 processed foods. We found that the extracted total DNA of the above 12 samples were extracted and found to be degraded. The total DNA contained a very small fragment of less than 300 base pair. Therefore, it seems that the total DNA is not large enough to serve as the template DNA for PCR analysis.
Quality Changes of Mustard Leaf (Dolsangat) Kimchi During Low Temperature Storage
Kim, Haeng-Ran ; Cho, Kang-Jin ; Kim, Jin-Sook ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 609~614
Quality changes in mustard leaf kimchi were investigated during storage for 60 days at
. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and
dry weight basis, respectively.
Changes of Various Chemical Components by the Difference of the Degree of Ripening and Harvesting Factors in Two Single-harvested Peppers (Capsicum annuum, L.)
Kim, Sun-A ; Kim, Kyung-Seon ; Park, Jae-Bok ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 615~620
Changes in chemical components caused by the degree of ripening and harvesting factors in Korean single-harvested peppers (SR211 vs. SR213 varieties) were analyzed. The ASTA color values of SR211 and SR213 were 104.23 and 189.66, respectively. Capsaicinoids contents of red, mixed, and green peppers of SR211 were 174.89, 157.00, and 192.01 mg/100 g, respectively. However, those in SR213 contanined <5 mg/100 g. Free sugar contents of red, mixed, and green fruits were 15.99%, 14.85%, and 8.03% in SR211 and 21.44%, 19.43%, and 8.10% in SR213, respectively, and those in SR211 and SR213 increased positively with the degree of ripening. L-ascorbic acids contents of red, mixed and green fruits were 11.41, 11.04, and 6.71 mg/g in SR211, respectively and 7.47, 7.16, and 3.66 mg/g in SR213, respectively and those in SR211 and SR213 increased positively with the degree of ripening. Changes in ASTA color values, capsaicinoids and free sugars in two varieties were monitored for 3 years. The characteristics of pungency and high redness were maintained in two varieties. Most notably, capsaicinoid contents of SR211 harvested in 2004 were above 250 mg/100 g in both red and green fruits.
Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion
Kim, Ki-Won ; Seo, Won-Ho ; Baek, Hyung-Hee ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 621~627
To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at
, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.
The Study on the Quality of Pre-Processed Vegetables in School and Institutional Food-Service
Lee, Seung-Joo ; Lee, Seung-Mi ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 628~634
This study was performed to investigate the quality of pre-processed vegetables used in school and institutional food-services. Pre-processed food materials (carrot, potato, and cabbage) frequently used in food-service were collected from 14 various processing company sources. The sensory and physico-chemical qualities of the pre-processed food materials were determined using sensory and instrumental analysis. For the physico-chemical analysis of the food materials, pH, total acidity, hardness, Hunter colorimeter value, reducing sugar and vitamin C content were determined. For the sensory quality evaluation, 15 panelist were trained and consensus was reached on the quality standards of the preprocessed materials (carrot, potato, and cabbage). Finally, appearance, color, texture, off-odor/taste, and overall quality were determined. In the physico-chemical analysis, there were no significant differences among samples collected from various processing companies. In sensory quality evaluations, the color quality of pre-processed potato was lower than that of other materials. From the coefficient correlations and partial least squares regression analysis between sensory and instrumental data, pH, total acidity, colorimeter values, and hardness were considered important components in assessing the quality of pre-processed vegetables.
Quality Characteristics of Dried Squid (Todarodes Pacificus) by Cold Air Drying Process
Hong, Joo-Heon ; Bae, Dong-Ho ; Lee, Won-Young ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 635~641
In an attempt to find ways of improving the quality and sanitary state of dried squid, this study compared artificial drying methods i.e. hot air drying and cold air drying with natural drying method. The drying rates of squid were in the order of hot air, cold air and natural drying. However, cold-air drying was slower than natural drying at
. The drying rates increased with increasing drying temperature. When drying temperature was close to the dew point on a dehumidifier surface, which was the case with cold air drying at
, the driving force for dehumidification was lower than under other drying conditions, which resulted in a lower drying rate. There were little color differences between the drying methods and temperature. Squid dried by cold air-drying had better mechanical texture and sensory qualities than with other drying methods. In addition, the cold air drying method maintained superior quality in terms of the contents of amino acids, taurine, EPA, DHA, other fatty acids and a low TBA value than the other drying methods.
Yeast Selection and Comparison of Sterilization Method for Making Strawberry Wine and Changes of Physicochemical Characteristics during Its Fermentation
Jeong, Eun-Jeong ; Kim, Yong-Suk ; Jeong, Do-Youn ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 642~647
Yeast selection and the sterilization methods of strawberry juice were optimized for making strawberry wine. In addition, changes in the physicochemical characteristics of the wine during its fermentation were estimated. Maehyang and Yukbo cultivars of strawberry were tested for wine making; they contained 9.8 and 9.3% soluble solids and 0.59 and 0.58% titratable acidities, respectively. Among six yeasts tested, the Wg-15 and Sc-51 strains were selected based on the alcohol yield in the strawberry wine. Alcohol and soluble solid contents following heat treatment (
, 10 min) or
(200 ppm) treatment for sterilization were 7.10-7.20% and 5.60-5.80%, respectively, and no differences were observed between the Wg-15 and the Sc-51 strains. However, the flavor of wine produced following heat treatment was slightly better than that following
treatment. The greatest amounts of alcohol were produced after 2 days of fermentation at
. The alcohol content in wines produced with 12, 14, and 16% sugar content in the initial stages were 5.1, 6.0-6.2, and 7.5-7.7%, and the soluble solid contents were 3.9-4.3, 4.1-4.3, and 5.0-5.3%, respectively; no significant differences were observed between the Wg-15 and the Sc-51 yeast strains. For making strawberry wine, we proposed that the sugar content of Maehyang or Yukbo cultivars be adjusted to 16% soluble solids in the initial stages with heat treated at
for 10 min and fermentation with the Wg-15 or Sc-51 yeast strains at
for 8 days.
Changes in the Quality of Korean Cabbage Kimchi added with Germinated Brown Rice Extract Powder During Fermentation
Woo, Seung-Mi ; Jeong, Yong-Jin ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 648~654
This study investigated the effect of adding germinated brown rice extract powder (GBREP; 0, 0.67, 3.35, 6.70%) during the fermentation of Korean cabbage kimchi. From the result, pH was decreased and total acidity was increased. Total sugar was decreased steadily during the fermentation and reducing sugar were increased at 3 days of fermentation but then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 12 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of Korean cabbage kimchi with 3.35% GBREP gained the highest score.
Effect of Tomato Ketchup on Fermentation and Quality of Kimchi
Park, Na-Yeong ; Park, Kyeung-Nam ; Lee, Shin-Ho ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 655~658
This study was conducted to investigate the potential use of tomato ketchup as an ingredient to improve color and taste in kimchi with reduced red pepper content about 40%. The quality characterisics were studied for kimchi with or without tomato ketchup during fermentation for 25 days at
. The pH of kimchi with tomato ketchup (KWT) decreased with increasing tomato ketchup content from 5% to 20%. The pH of KWT was lower than that of kimchi without tomato ketchup (KWOT) in the early stage of fermentation and did not show any difference after 10 days of fermentation at
. The tendency of titratable acidity changes in KWT and KWOT was the same as the pH changes. The growth of lactic acid bacteria was more inhibited in KWT than in KWOT until 5 days fermentation and the significant difference between KWT and KWOT did not show after 10 days fermentation at
. In sensory evaluation, the hot taste of the kimchi was decreased but the flavor and overall acceptability were increased significantly by addition of 5 to 10 % tomato ketchup (p<0.05).
Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk
Jung, Hee-Kyoung ; Park, Chi-Duck ; Park, Hwan-Hee ; Lee, Gee-Dong ; Lee, In-Seon ; Hong, Joo-Heon ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 659~667
In order to standardize the manufacturing processes of Hahyangju, a traditional Korean liquor, 29 yeast strains were isolated from traditional Nuruk. Strain N8 exhibited a particularly strong resistance to sugar. Strains HA2, HA3 and HA4 grew successfully in medium containing 10% ethanol. In comparison with the growth exhibited by these strains when grown in a yeast malt extract medium, the ethanol production rates for the three strains were 10.8%, 10.45%, and 10%, respectively in a yeast malt extract medium containing 25% glucose. Based on these results, HA3 was the strain selected for use in the manufacturing processes of Hahyangju and it was identified as a Saccharomyces cerevisiae strain with 97% ITS sequence similarity. The use of Saccharomyces cerevisiae HA3 causcd a decrease in the lactic acid content, acidity and growth of lactic acid bacteria in the fermentation mash. Following thc addition of Saccharomyces cerevisiae HA3 to the manufacturing process of Hahyangju, the second fermentation mash showed a 22% increase in the alcohol production rate associated with traditional fermentation; however, the amino acidity, pH and reducing sugar content showed little change. Sensory evaluation of Hahyangju fermented with S. cerevisiae HA3 also showed better scores than Hahyangju mashed by the traditional method.
Effect of Acanthopanacis cortex Water Extract on Antioxidative Activity, Lipid Profile and Epidermal Thickness in DNCB-induced Allergic Contact Dermatitis Animal Model
Kim, Yoon-Hee ; Park, Young-Sook ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 668~673
The effects of Acanthopanacis cortex water extract on allergic contact dermatitis (ACD) in Sprague-Dawley male rats treated with 2.5% 1-chloro-2,4-dinitrochlorobenzene (DNCB) on the dorsal skin were evaluated. The concentration of TBARS in plasma and liver was increased in ACD rats and was significantly decreased in Acanthopanacis cortex fed group (ACFG) compared to CG (control group). Serum Ig E level was significantly increased in CG compared to normal group, while that of ACFG was significantly decreased. The epidermal thickness of CG was significantly increased compared to that of normal group, while that of ACFG was significantly decreased compared to that of CG These results indicated that the Acanthopanacis cortex water extract administration improved lipid preoxidation, antioxidative activity, serum Ig E level and epidermal thickness in rats with ACD.
Anti-obesity and Cholesterol-lowering Effects of Germinated Brown Rice in Rats Fed with High Fat and Cholesterol Diets
Choi, Hee-Don ; Kim, Yun-Sook ; Choi, In-Wook ; Seog, Ho-Moon ; Park, Young-Do ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 674~678
To investigate the anti-obesity and cholesterol-lowering effects of germinated brown rice (GBR), male Sprague-Dawley rats were randomly divided into the following 4 groups and fed with high fat and cholesterol diets for 5 weeks; control group fed with experimental diet, rice group fed with diet containing 50% rice, brown rice group fed with diet containing 50% brown rice and GBR group fed with diet containing 50% GBR. All groups showed no significant difference in body weight, but the GBR group showed the lowest value in body weight,
. Body weight gain and FER of GBR group,
, respectively, were also lower than those of other groups. Blood triglyceride and cholesterol levels of the GBR group were
, respectively, which were significantly lower than those of rice groups and were the lowest values among the experimental groups. The weights of epididymal and kidney fat of GBR group also showed the lowest values compared to other groups. The liver total lipid and total cholesterol of the GBR group,
liver, respectively, were lower than those of other groups, and total lipid, total cholesterol and triglyceride of GBR group showed the same results. These results suggest that GBR diet reduces body weight and fat gain, and has cholesterol-lowering effect.
Effect of Fermented Guava (Psidium guajava L.) Leaf Extract on Hyperglycemia in Low Dose Streptozotocin-induced Diabetic Mice
Jin, Yeong-Jun ; Kang, Shin-Hae ; Choi, Soo-Youn ; Park, Soo-Young ; Park, Ji-Gweon ; Moon, Sang-Wook ; Park, Deok-Bae ; Kim, Se-Jae ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 679~683
The effects of dried and fermented guava (Psidium guajava L.) leaf extracts on blood glucose levels were investigated in low-dose streptozotocin(STZ)-induced diabetic mice. Fermented guava leaf extract (500 mg/kg/day) significantly decreased the fasting blood glucose levels after 2-4 weeks of treatment and improved the impaired glucose tolerance in STZ-induced diabetic mice. On the other hand, dried guava leaf extract lowered the blood glucose levels and improved glucose tolerance two weeks after treatment, but exacerbated STZ-induced high blood glucose levels three and four weeks after treatment. Histological and immunohistochemical observation showed that fermented guava leaf extract treatment improved STZ-induced pancreatic beta-cell damage, but dried guava leaf extract did not affect the damage to the beta-cells. These results suggest that fermented guava (Psidium guajava L.) leaf extracts improve the hyperglycemia by protecting the pancreatic beta-cells hom damage in STZ-induced diabetic mice.
Biological Evaluation of the Methanolic Extract of Eriobotrya japonica and Its Irradiation Effect
Kim, Hee-Jung ; Jo, Cheor-Un ; Kim, Tae-Hoon ; Kim, Dong-Sup ; Park, Moon-Young ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 684~690
Eriobotrya japonica has been used as a folk medicine for treatment of skin diseases, inflammation, coughing, phlegm, and ulcers in Korea and other Asian countries. In a search for possible bioactive agents from natural sources, we found that the methanolic extracts from various parts of E. japonica showed moderate antioxidative and antimicrobial activities in several in vitro bioassay systems. Additionally, the respective parts of E. japonica were irradiated at 20 kGy to investigate the effects of irradiation. Gamma irradiation of E. japonica extracts removed the deep greenish color without affecting its natural biological activities such as its antioxidative and antimicrobial properties. Based on these findings, the methanolic extracts of this plant source may be not affected by gamma irradiation as its bioactive constituents may be insensitive to this irradiation. Moreover, the methanolic extract of E. japonica may serve as a good natural resource for beneficial functions in food and other related industries.
Screening of Nine Herbs with Biological Activities on ACE Inhibition, HMG-CoA Reductase Inhibition, and Fibrinolysis
Kwon, Eun-Kyung ; Kim, Young-Eon ; Lee, Chang-Ho ; Kim, Hae-Yeong ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 691~698
The purpose of this study was to investigate how herb extracts may improve blood circulation. Twenty-six extracts from nine different herbs (marjoram, lavender, dill, rosemary, hyssop, rose, lemon balm, pineapple sage, and echinacea) were evaluated for their anti-hypertensive effects via angiotensin I converting enzyme (ACE) inhibition. Their cholesterol-lowering effects via hydroxy-methyl-glutaryl coenzyme A (HMG-CoA) reductase inhibition and their fibrinolytic activity via fibrin-plate method were also evaluated. Both water extraction of rose flowers and 70% EtOH extraction of pineapple sage leaves effectively reduced the ACE activity with inhibition rates of 133.8% and 91.2%, respectively. Similarly, both water and 70% EtOH extracts of rose flowers strongly inhibited the enzymatic activity of HMG-CoA reductase by 48.9% and 80.5%, respectively. Water and 70% EtOH extracts of rose flowers also showed relatively high fibrinolytic activity. Based on these observations, rose flower extracts can be developed as a functional tool for use in the improvement of blood circulation.
Antioxidative and Antimicrobial Activities of Euphorbia jolkini Extracts
Kim, Ji-Young ; Lee, Jung-A ; Yoon, Weon-Jong ; Oh, Dae-Ju ; Jung, Yong-Hwan ; Lee, Wook-Jae ; Park, Soo-Yeong ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 699~706
The antioxidative and antimicrobial activities of Euphorbia jolkini extracts were investigated. Total polyphenohc compounds extracted were approximately as follows: 162.08 mg/g from ethanol, 12.64 mg/g from n-hexane, 48.11 mg/g from dichloromethane, 544.08 mg/g from ethyl acetate, 176.42 mg/g from butanol, and 30.00 mg/g from water. The ethylacetate fraction of this extraction showed the highest antioxidative activity
: DPPH radical scavenging capacity was measured at
, xanthine oxidase inhibitory activity was
, superoxide radical scavenging capacity was
, and nitric oxide scavenging capacity was
. Antimicrobial activities were determined by paper disc method and minimum inhibitory concentration of E. jolkini extracts against food-borne pathogens and spoilage bacteria. The growth inhibition curves of E. jolkini extracts against Bacillus cereus, Listeria monocytogenes, and Escherichia coli were also determined. These results suggest that the ethylacetate fraction of E. jolkini has strong antimicrobial activity against the all species of microorganisms as well as strong antioxidant activity.
Induction of Quinone Reductase Activity in Hepatoma Cells by Paprika (Capsicum annuum L.)
Yu, Mi-Hee ; Lee, Hyo-Jung ; Im, Hyo-Gwon ; Lee, Syng-Ook ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 707~711
Phase 2 enzymes are transcriptionally induced by a wide variety of chemical agents and natural products, and their induction plays a critical role in protection against chemical carcinogens and other toxic xenobiotics. The activity of the methanol extract and fractions of paprika (Capsicum annuum L.) was examined in murine Hepa1c1c7 cells for the induction of nicotinamide adenine dinucleotide (phosphate) NAD(P)H/quinone reductase (QR). The ethyl acetate (EtOAc) fraction induced QR activity in a dose-dependent manner in the concentration range of 10 to
with a maximum of a 3.3-fold increase in induction. The EtOAc fraction also showed high QR induction potency in Ah-receptor-defective mutant of Hepa 1c1c7 cells (
cells), which indicates that this fraction is a monofunctional inducer of QR. These results suggest that useful cancer chemopreventive materials could be isolated from EtOAc fraction of Paprika.
Studies on the Electrofusion Applied to the Yeast to Produce High Quantity of Organic Germanium
Oh, Sun-Woo ; Lee, Sung-Hee ; Lee, Hyun-Joo ; Han, Eun-Sook ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 712~716
Saccharomyces cerevisiae and Zygosaccharomyces rouxii were electrofused and fermented in germaniumfortified nutrients to produce high-yield, organic germanium. The conditions for the preparation of protoplasts from both strains and for electrofusion were studied. The protoplasts of both cells formed long pearl chains and the cell membranes were lysed and fused through cellulase and high frequency voltage
. The fusants with the fastest growth were selected, and then characterized for their carbohydrate usage and tolerance to glucose and salts. The glucose tolerance of the fusants was better than that of S. cerevisiae and similar to that of Z. rouxii. The fusants appeared to have resistance to 12% NaCl. The cell size of the fusants was greater than that of the parental strains. The fusant cells contained more gemlanium than the parental cells did. The electrofusion of S. cerevisiae and Z. rouxii increased the cell capacity and accumulation of germanium in the yeasts. This method was proved to be effective to produce a high quantity of organic germanium.
Effects of Keumsa Sangwhang (Phellinus linteus) Mushroom Extracts on the Natural Killer Cell Activity in Human
Eom, Sang-Yong ; Zhang, Yan-Wei ; Kim, Nam-Sik ; Kang, Jong-Won ; Hahn, Youn-Soo ; Shin, Kyeong-Seob ; Song, Hyung-Gen ; Park, Soon-Young ; Kim, Jeong-Su ; Kim, Heon ; Kim, Yong-Dae ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 717~719
A randomized, double blind, placebo-controlled human intervention study involving 62 healthy volunteers was performed to investigate the effects of Keumsa sangwhang (Phellinus linteus) mushroom extracts (KPLE) on natural killer (NK) cell activity in peripheral blood. The volunteers were randomly distributed into two groups, one receiving KPLE (3.3 g/day) and the other a placebo by oral administration for 8 weeks. In this study, the number of NK cells did not increase with KPLE administration, however the cytotoxic activity of NK cells against the Jurkat leukemia cell line increased significantly. This result suggests that administration of KPLE induces cell-mediated immunity by increasing NK cell activity in humans.
Comparison of Recovery Levels of Shigella sonnei ATCC 29930 Treated at Different NaCl Concentrations after Sublethal Heating
Jung, Hye-Jin ; Park, Sung-Hee ; Song, Eun-Seop ; Park, Sung-Soo ; Kim, Keun-Sung ;
Korean Journal of Food Science and Technology, volume 38, issue 5, 2006, Pages 720~723
The viability of Shigella sonnei, a significant cause of gastroenteritis in Korea, on TSA plates was determined after sublethal heating treatments and NaCl treatments. In addition, recovery levels of sublethally injured cells on TSA plates containing different concentrations of NaCl (TSAS) were investigated. The viability decreased significantly with increasing degree of sublethal heating treatments, but increases in NaCI treatment concentration from 0 to 6% had little effect on the viability. After being sublethally treated at
for 30 min, bacterial populations were reduced by 7.58, 7.83 and 7.93 log CFU/mL on 2, 4, and 6% TSAS, respectively. After being sublethally treated at
for 30 min, bacterial populations were reduced by 6.71, 6.73, and 6.73 log CFU/mL on 2, 4 and 6% TSAS, respectively. Decimal reduction times (D-values) decreased with increasing NaCl treatment concentrations after sublethal heating at 55 or
. These data imply that the S. sonnei cells sublethally injured by insufficient heating processes had a lower recovery rate with increasing NaCl concentrations in the recovery media.