• Title, Summary, Keyword: food spoilage microorganisms

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Microbiological Investigation of Swollen Commercially Canned Grapes and Peaches (깐포도 및 복숭아 통조림의 부패미생물에 관한 연구)

  • Shin, Hyang-Sook;Kyung, Kyu-Hang;Kim, Hyun-Ku
    • Korean Journal of Food Science and Technology
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    • v.19 no.5
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    • pp.453-455
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    • 1987
  • Swollen commercially canned grapes and peaches were collected to investigate the microorganisms involved in their spoilage. 6 of 52 grape and 19 of 23 peach samples were found to be spoiled by microorganisms. Yeasts were the only spoilage microorganisms of canned grapes with Saccharomyces cerevisiae as the leading spoilage yeast. Yeasts and bacteria were found from spoiled canned peaches. S. cerevisiae and Torulopsis stellata were the most important spoilage yeasts of canned peaches. Lactic acid bacteria, belonging to genera of Lactobacillus and Leuconostoc, were the most frequently found spoilage bacteria. Only one spore-forming bacterium, Bacillus licheniformis, was involved in the spoilage of canned peaches.

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Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts on Food-Borne Microorganisms

  • Kang, Pil-Sung;Park, Ki-Bum;Eun, Jae-Soon;Oh, Suk-Heung
    • Food Science and Biotechnology
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    • v.15 no.2
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    • pp.260-263
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    • 2006
  • In this study, we investigated the antimicrobial effect of 14 different herbal petal extracts on various foodborne and food spoilage bacteria. Herbal petal extracts were prepared with 70% ethanol followed by sequential hexane, chloroform, ethyl acetate, n-butanol, and water fractionation. Antimicrobial activity was highest in the ethanol fraction from roselle (Hibiscus sabdariffa L.) petals as determined by the paper disc method. The roselle ethanol extract retarded the growth of food spoilage bacteria in kimbap (rice rolled in dried laver). Foodborne microorganisms (e.g. Bacillus cereus and Clostridium perfringens), on the other hand, were most efficiently inhibited by the ethyl acetate fraction of the roselle petal extract as determined by growth inhibition curves. Our study shows that roselle petals harbor antimicrobial activity against foodborne and food spoilage microorganisms. The critical ingredient is highly enriched in the ethyl acetate fraction of the extract.

Development of Convenient Software for Online Shelf-life Decisions for Korean Prepared Side Dishes Based on Microbial Spoilage

  • Seo, Il;An, Duck-Soon;Lee, Dong-Sun
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1243-1252
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    • 2009
  • User-friendly software was developed to determine the shelf-life of perishable Korean seasoned side dishes in real time based on growth models of spoilage and pathogenic microorganisms. In the program algorithm, the primary spoilage and fastest-growing pathogenic organisms are selected according to the product characteristics, and their growth is simulated based on the previously monitored or recorded temperature history. To predict the growth of spoilage organisms with confidence limits, kinetic models for aerobic bacteria or molds/yeasts from published works are used. Growth models of pathogenic bacteria were obtained from the literature or derived with regression of their growth rate data estimated from established software packages. These models are also used to check whether the risk of pathogenic bacterial growth exceeds that of food spoilage organisms. Many example simulations showed that the shelf-lives of the examined foods are predominantly limited by the growth of spoilage organism rather than by pathogenic bacterial growth.

Antimicrobial Activity of Dryopteris rhizoma against Some Food Spoilage Microorganisms (일부 식품부패성 미생물에 대한 관중의 항균활성)

  • 곽이성;김미주;안대진;이종철
    • Journal of Food Hygiene and Safety
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    • v.15 no.1
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    • pp.36-40
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    • 2000
  • This study was carried out to know the active faction of Dryopteris rhizoma on antimicrobial activity against some food spoilage microorganisms. Also, antimicrobial activities were investigated for the aqueous and ethanolic extracts of four herbs such as Teminaliae fructus, Eugeniae flos, Salviae miltior-rhizae radix and Dryopteris rhizoma. Antimicrobial activities of three herbs except for Terminaliae fructus showed higher activities in 75% ethanolic extracts than in aqueous extract. Ethanolic extract of Dryopteris rhizoma showed the highest antimicrobial activity among extracts of four herbs. Antimicrobial activity intensities of solvent fractions of Dryopteris rhizoma extracted by 75% ethanol were order to CHC1$_3$fraction>EtOAc fraction >BuOH fraction>$H_2O$ fraction. The CHC1$_3$, EtOAc and BuOH fractions also inhibited growth of food spoilage microorganisms as the concentration increased, respectively. In case of EtOAc fraction, 1000 ppm of fraction almost inhibited completely the growth of microorganisms tested.

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Composition of Methanol Extract from Hwangryeon (Coptidis rhizoma) and Antimicrobial Activity against Food Spoilage and Foodborne Disease Microorganisms

  • Lim, Mee-Kyoung;Kim, Mee-Ra
    • International Journal of Human Ecology
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    • v.7 no.1
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    • pp.145-153
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    • 2006
  • Hwangryeon (Coptidis rhizoma) was extracted by methanol and its antimicrobial activities against food spoilage and foodborne disease microorganisms were investigated by the paper-disc method. The microorganisms used in this experiment included 5 species of bacteria (Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Klebsiella pneumoniae, and Staphylococcus aureus) and 3 species of fungi (Fusarium solani, Aspergillus flavus, and Penicillium citreonigrum). The Hwangryeon extract showed antimicrobial effect against P. aeruginosa, S. aureus, S. typhimurium, and K. pneumonia. The minimum inhibitory concentration on S. aureus, S. typhimurium, and K. pneumoniae was 300 mg/mL, but on P. aeruginosa it was 200 mg/mL. In the methanol extracts from Hwangryeon, 190 compounds were separated by GC/MS. The extraction yields of phenols, furans, alcohols, acids and esters, ketones, and miscellaneous compounds were 28.10%, 2.67%, 1.79%, 12.89%, and 2.35%, respectively. The phenolic compounds, generally understood to be an antimicrobial active substance, was measured at 28.10%, a relatively remarkable amount.

Screening of Natural Antimicrobial Plant Extract on Food Spoilage Microorganisms (식품 부패미생물의 증식을 억제하는 천연 항균성물질의 검색)

  • Lee, Byung-Wan;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.200-204
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    • 1991
  • Certain parts of 36 kinds of plant were extracted by 75% ethanol and water. The extracts were tested their microbial inhibition activities against several food spoilage microorganisms, Bacillus subtilis, Lactobacillus plantarum, Leuconostoc mesenteroides, Pseudomonas fluorescens, Bacillus cereus and Saccharomyces cerevisiae. The ethanol extract of amur cork was shown inhibitory effect on all 6 species of the microorganisms tested. Chinese pepper, sesame cake, gromwell and oak were on 5 species except S. cerevisiae or P. fluorescens and bamboo leaves, lycopi herba, paulownia and rigida were on 4 species. In general amur cork exhibited the strongest inhibition with a few exceptions on certain species. By disc diffusion method, the ethanol extract of leaf mustard showed the highest inhibition effect on B. subtilis, amur cork on L.plantarum, L. mesenteroides and B. cereus, and amur cork and gallnut on P. fluorescens. Mostly the ethanol extracts in comparison with water extracts showed higher inhibition in most of plants but a few exhibited higher in water extracts.

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Inhibitory Effect of Prunus mune Extracts on Physiological Function of Food Spoilage microorganisms (매실추출물이 변패미생물의 생리기능에 미치는 영향)

  • Ha, Myung-Hee;Park, Woo-Po;Lee, Seung-Cheol;Heo, Ho-Jin;Oh, Byung-Tae;Cho, Sung-Hwan
    • Korean Journal of Food Preservation
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    • v.14 no.3
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    • pp.323-327
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    • 2007
  • Moderate consumption of maesil(Prunus mune) was associated with pharmaceutical and physiological effects on human health. The object of this study was to determine the inhibitory effects of Prunus mune extracts(PME) on food spoilage microorganisms. PME was found to have an antibacterial effect on Colletotrichum fragariae. The hydrophilic fractions of PME showed more effective inhibition than did the hydrophobic fractions. In addition, the hydrophilic fractions of PME seemed to inhibit(12-40%) metabolic enzymes related to energy production, including glucose-6-phosphate dehydrogenase, succinate dehydrogenase, malate dehydrogenase, and hexokinase. Our data suggest that hydrophilic components of PME might control food spoilage microorganisms because of suppression of membrane enzymatic function.

Studies on the Antimicrobial Effect of Extracts of Propolis (프로폴리스 추출물의 항균 활성에 대한 연구)

  • Son, Young-Rok
    • Journal of Food Hygiene and Safety
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    • v.18 no.4
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    • pp.189-194
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    • 2003
  • Approved chemical preservatives have been widely used to preserve foods and increase their shelf life. There are increasing demends of the partial or complete removal of chemical preservatives from foods vecause of adverse health effect of chemicals. In this study, the possibility of natural antimicrobial compounds, Korean propolis as food preservatives are investigated. Propolis samples were extracted on various concentration of ethanol. Propolis extracts extracted with 100% ethanol showed the highest inhibitory effect aginst food spoilage microorganisms. The 100% ethanol extracts of propolis were selected and the antimicrobial activites of 100% ethanol extracts of proplis against several food spoilage microorganisms were examined. Bacillus subtilis, Micrococcus luteus, Escherichia coli, Staphylcoccus aureus, Bacillus cereus, Shigella sonnei, Salmonella choleraesuis, Erwinia rhapontici, and Vibrio parahaemolyticus as food poisoning microorganisms were chosen for the examination. The Propolis extracts had antimicrobial activity against food spoilage microorganisms. When the microorganisms were treated with propolis extracts, the population of food spolige microorganisms were decreased by 1~9 log.

Comparative Study on Growth of Spoilage Microorganisms in Mungbean and Soybean Sprout (숙주나물과 콩나물에 대한 부패성 미생물의 증식 양상 비교)

  • 유미지;김용석;신동화
    • Journal of Food Hygiene and Safety
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    • v.19 no.1
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    • pp.25-30
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    • 2004
  • This study was conducted to investigate effect of mungbean sprout and soybean sprout against the growth of spoilage microorganism (Bacillus subtilis, Bacillus cereus, Pseudomonas fluorescens, and Listeria monocytogenes). After blanching at different conditions, the viable cells of the spoilage microorganisms were increased with storage time, but the viable cells were almost same after treating with either mungbean sprout or soybean sprout. The viable cell population in minimal broth treated with filtrate of mungbean sprout was higher than that of soybean sprout after 24 hr. However, the growth of spoilage microorganism in filtrate of mungbean sprout and soybean sprout was depending upon strain type. During incubation for 72 hr at $25^{\circ}C$, the color change of mungbean sprout was appeared moderately, but in soybean sprout it was appeared clearly at 24 hr. These results indicate that the effect of mungbean sprout and soybean sprout against growth of spoilage microorganism was not different.

Effect of Grapefruit Seed Extract and Ascorbic Acid on the Spoilage Microorganisms and Keeping Quality of Soybean Sprouts (Grapefruit Seed Extract와 Ascorbic Acid의 혼합 처리가 콩나물 변패 미생물과 저장 품질에 미치는 영향)

  • 박우포;조성환;이동선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1086-1093
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    • 1998
  • The antimicrobial effect of mixed solutions of grapefruit seed extract(250ppm) and ascorbic acid(1%) on the spoilage microorganisms such as Staphylococcus epidermis, Escherichia coli, Pseudomonas syringae, Candida albicans and Corynebacterium xerosis isolated from the spoiled soybean sprouts were investigated. Cell wall and membrane were partially destroyed and the contents of the destroyed cell were exuded after treatment. Packages with 30 m cast polypropylene(CPP), 16 m polyolefin(RD 106) and 10 m high density polyethylene(HDPE) were applied for soybean sprouts dipped in mixed solutions respectively. Oxygen and carbon dioxide concentration inside packages were dependent on the kind of films during storage at 5oC. The antimicrobial activity of mixed solutions was maintained for 5 days at CPP package. Package with HDPE showed a severe browning than the others after 5 days. Ascorbic acid content of mixed solution treatment was higher than that of control for each package.

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