• Title, Summary, Keyword: food spoilage microorganisms

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Antimicrobial Effect of Some Plant Extracts and Their Fractionates for Food Spoilage Microorganisms (식품 부패미생물에 대한 천연 항균성물질의 농도별 및 분획별 항균 특성)

  • 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.205-211
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    • 1991
  • Ethanol extracts of amur cork, elm root, plantain and dandelion which are edible and can be mass produced at farm were examined their inhibitory activity against food spoilage microorganisms at their concentrations and the extracts were fractionated by some solvents with checking effective fractionate. Above $500{\sim}2000\;ppm$ of the extracts inhibited completely the test microorganisms with a few exception. One thousand ppm of amur cork exract inhibited B. cereus completely. L. mesenteroides by 500 ppm of amur cork and 2000 ppm of elm root and plantain showed a pretty good inhibition. The extracts which showed good inhibition to the test microorganisms were fractionated with chroloform, ethylacetate, butanol and water in order and the fractionates of butanol and chroloform showed comparetively higher inhibition than others generally. Inhibition rate of each fractionate were as follows ; B. cereus was inhibited completely at 500 ppm of chroloform fraction, and 1000 ppm of ethyl acetate and butanol and L. mesenteroides was 500 ppm of butanol fraction. P. fluorescens was inhibited partly by 500 ppm of butanol and ethyl acetate fraction.

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Antimicrobial Activity of an Aqueous Extract of Green Tea against Food Putrefactive Microorganisms (변패미생물에 대한 녹차 물추출물의 항균 활성 분석)

  • Shin, Young-Hee;Oh, Byung-Tae;Choi, Sung-Gil;Heo, Ho-Jin;Lee, Seung-Cheol;Cho, Sung-Hwan
    • Korean Journal of Food Preservation
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    • v.16 no.3
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    • pp.392-399
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    • 2009
  • Recent studies indicate that green tea may have anticancer, antioxidant, and antihypertensive effects, and aids body weight control and the promotion of various desirable physiological functions. However, few studies have investigated the antimicrobial effects of green tea. We sought to determine the antimicrobial activity of green tea extract against food spoilage microorganisms. The extract showed remarkable antimicrobial effects against a wide spectrum of putrefactive and food spoilage microorganisms when used at concentrations greater than $500{\mu}g/ml$. The extract showed thermal and pH stability in the range of $40{\sim}150^{\circ}C$ and pH 3.11, respectively. Green tea extract seems to be an ideal natural antimicrobial, considering both efficacy and thermal and pH stabilities. Antimicrobial substances in green tea extract were investigated using electron microscopy and a $\beta$-galactosidase assay. The data showed that the extract contains several efficacious materials, and that their activities are not synergistic but are instead independent. Our data indicate that hydrophilic antimicrobial substances in green tea extract might control food spoilage microorganisms owing to perturbation of the microbial cell membrane.

Spoilage Lactic Acid Bacteria in the Brewing Industry

  • Xu, Zhenbo;Luo, Yuting;Mao, Yuzhu;Peng, Ruixin;Chen, Jinxuan;Soteyome, Thanapop;Bai, Caiying;Chen, Ling;Liang, Yi;Su, Jianyu;Wang, Kan;Liu, Junyan;Kjellerup, Birthe V.
    • Journal of Microbiology and Biotechnology
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    • v.30 no.7
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    • pp.955-961
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    • 2020
  • Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

Antimicrobial Characteristic of Methanolic Extracts from Prunus mune Byproducts Against Food Spoilage Microorganisms (매실박 메탄올 추출물의 항균 특성)

  • Ha, Myung-Hee;Park, Woo-Po;Lee, Seung-Cheol;Heo, Ho-Jin;Cho, Sung-Hwan
    • Korean Journal of Food Preservation
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    • v.14 no.2
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    • pp.183-187
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    • 2007
  • The antimicrobial properties of methanolic extract (PML) from Prunus nune byproducts after liquor manufacturing weremeasured using various putrefactive and food spoilage microorganisms. PML showed remarkable antimicrobial effects against various putrefactive and food spoliage microorganisms when used at 500g/mL. The antimicrobial properties were stable for 30 min at 100C and at pH 3 11. PML seems to be a natural antimicrobial agent with high effectiveness, and shows both thernal and pH stability. In addition, the mode of antimicrobial action suggests that the active components may synergistically perturb microbial membrane functions.

Causes of Can Swelling of Commercially Canned Fruits (과일 통조림의 팽창원인에 관한 연구)

  • Moon, Eun-Joo;Kim, Hyeung-Yong;Kyung, Kyu-Hang
    • Korean Journal of Food Science and Technology
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    • v.17 no.2
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    • pp.89-94
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    • 1985
  • Seventy nine swollen commercially canned grapes and peaches were collected from wholesale and retail outlets in Seoul area for the investigation of the causes of their swell. Hydrogen generation and microbial spoilage were the only two common causes of can swelling. Nevertheless, the spoilage profile of the two products was different. Seventeen out of twenty one canned peaches were spoiled by microorganisms, while the rest of five were swollen due to hydrogen generation. In contrast, fifty one out of fifty eight canned grapes were swollen due to hydrogen generation, while the rest of seven were spoiled by microorganisms. Seventeen yeast and five bacterial strains were isolated and only the yeasts were identified to their genera and species. Saccharomyces cerevisiae was the most frequently isolated spoilage yeast, closely followed by Torulopsis stellata. Candida parapsilosis, Pichia kluyveri, Pichia membranaefaciens, Torulopsis globosa and Torulopsis lactis-condensi were also isolated but with lower frequencies.

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Screening of Antimicrobial Activity of the Dandelion (Taraxacum platycarpum) Extract (민들레(Taraxacum platycarpum) 추출물의 항균성검색)

  • 김건희;전희정;한영실
    • Korean journal of food and cookery science
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    • v.14 no.1
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    • pp.114-118
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    • 1998
  • In ordo. to develop the natural food preservative agent, freeze dried dandelion (Taraxcum platycarpum) was extracted with several solvents, and antimicrobial activity was investigated. The methanol extract obtained from the dandelion exhibited antimicrobial properties against five strains such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 2000 $\mu\textrm{g}$/ml completely inhibited the growth of B. subtilis, E. coli, L. monocytogenes and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract of dandelion was the strongest fraction compare to those the other solvent fractions such as n-hexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 mg/disc on the growth of the food spoilage microorganisms.

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Effect of Botanical Antimicrobial Agent-Citrus Products on the Quality Characteristics during Kimchi Fermentation (식물성 천연항균소재를 첨가한 김치의 숙성 중 품질변화)

  • Cho Sung-Hwan;Lee Seung-Gheol;Park Wan-Soo
    • Korean Journal of Food Preservation
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    • v.12 no.1
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    • pp.8-16
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    • 2005
  • To develop natural antimicrobial agents for extending the self-life of Kimchi, the effect of botanical antimicrobial agent-citrus products(BAAC) on microorganisms related to Kimchi spoilage was investigated. The inhibitory effect of BAAC on microorganisms related to Kimchi spoilage was increased according to the concentration of BAAC. Antimicrobial activities of BAAC against microoiganisms related to Kimchi spoilage were remarkably high. The effect of BAAC on the cellular membrane function of microorganisms showed the perturbation of cells in the presence of BAAC. Direct isualization of microbial cells by using both transmission md scanning electron microscope showed microbial cell membrane was destroyed by treating with BAAC. It could be confirmed that BAAC completely inhibit the growth of the test strains. The pH of BAAC-added Kimchi was a little higher than that of the control through the fermentation period. Titratable acidify, vitamin C and viable cells in BAAC-added Kimchi were changed more slowly than those in the control. Sensory evaluation did not show any significant difference between $0.01\%$ BAAC-added Kimchi and the control that showed the best palatabilities during fermentation.

Lantibiotics, Class I Bacteriocins from the Genus Bacillus

  • Lee, Hyung-Jae;Kim, Hae-Yeong
    • Journal of Microbiology and Biotechnology
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    • v.21 no.3
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    • pp.229-235
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    • 2011
  • Antimicrobial peptides exhibit high levels of antimicrobial activity against a broad range of spoilage and pathogenic microorganisms. Compared with bacteriocins produced by lactic acid bacteria, antimicrobial peptides from the genus Bacillus have been relatively less recognized despite their broad antimicrobial spectra. These peptides can be classified into two different groups based on whether they are ribosomally (bacteriocins) or nonribosomally (polymyxins and iturins) synthesized. Because of their broad spectra and high activity, antimicrobial peptides from Bacillus spp. may have great potential for applications in the food, agricultural, and pharmaceutical industries to prevent or control spoilage and pathogenic microorganisms. In this review, we introduce ribosomally synthesized antimicrobial peptides, the lantibiotic bacteriocins produced by members of Bacillus. In addition, the biosynthesis, genetic organization, mode of action, and regulation of subtilin, a well-investigated lantibiotic from Bacillus subtilis, are discussed.

Gamma-Irradiation Provides Microbiological Protection While Maintaining Sensory Quality Change of Fresh Kale Juice During Storage

  • Kim, Jee-youn;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.8 no.1
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    • pp.89-92
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    • 2003
  • The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.

Characterization of Yeast and Bacterial Type Strains with Food and Agricultural Applications by MALDI-TOF Mass Spectrometry Biotyping

  • Harnpicharnchai, Piyanun;Jaresitthikunchai, Janthima;Seesang, Mintra;Jindamorakot, Sasitorn;Tanapongpipat, Sutipa;Ingsriswang, Supawadee
    • Microbiology and Biotechnology Letters
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    • v.48 no.2
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    • pp.138-147
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    • 2020
  • Various microorganisms play important roles in food fermentation, food spoilage, and agriculture. In this study, the biotype of 54 yeast and bacterial strains having high potential for utilization in food and agriculture, including Candida spp., Lactobacillus spp., and Acetobacter spp., were characterized by matrix-assisted laser desorption/ionization time-of flight mass spectrometry (MALDI-TOF MS). This characterization using a fast and robust method provides much-needed information on the selected microorganisms and will facilitate effective usage of these strains in various applications. Importantly, the unique protein profile of each microbial species obtained from this study was used to create a database of fingerprints from these species. The database was validated using microbial strains of the same species by comparing the mass spectra with the created database through pattern matching. The created reference database provides crucial information and is useful for further utilization of a large number of valuable microorganisms relevant to food and agriculture.