• Title, Summary, Keyword: food spoilage microorganisms

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Development of Preservation Prediction Chart for Long Term Storage of Fermented Cucumber (발효오이의 산패예견표의 개발)

  • Kim, Jae-Ho;Breidt, Fred
    • Journal of Life Science
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    • v.17 no.12
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    • pp.1616-1621
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    • 2007
  • Off-flavors and odors in fermented cucumbers result from the growth of undesirable microorganisms during the secondary fermentation. Under laboratory conditions using a sterile fermented cucumber slurry medium, the spoilage fermentations were reproduced. Using this system the salt and pH conditions that allow the spoilage to occur were determined by varying the NaCl concentration and pH of the slurry medium. At pH 3, no spoilage was observed, regardless of the salt concentration, while at pH 3.5, pH 4, and pH 4.5, spoilage occurred in the 0 and 2% NaCl samples. For pH 5.0 samples, spoilage products were seen for all NaCl treatments. Based on these results the Preservation Prediction Chart was developed. The Chart may be used for selection of proper pH value and salt concentration for long term storage of fermented cucumber.

Use of Atmospheric Pressure Cold Plasma for Meat Industry

  • Lee, Juri;Lee, Cheol Woo;Yong, Hae In;Lee, Hyun Jung;Jo, Cheorun;Jung, Samooel
    • Food Science of Animal Resources
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    • v.37 no.4
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    • pp.477-485
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    • 2017
  • Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

Nonthermal Sterilization and Shelf-life Extension of Seafood Products by Intense Pulsed Light Treatment (수산물의 비열살균 및 저장성 향상에 대한 광펄스의 효과)

  • Cheigh, Chan-Ick;Mun, Ji-Hye;Chung, Myong-Soo
    • The Korean Journal of Food And Nutrition
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    • v.25 no.1
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    • pp.69-76
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    • 2012
  • Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density($J/cm^2$) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7~$9.8^{\circ}C$. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of $4^{\circ}C$ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6~8 days through the IPL treatment.

Antimicrobial Activities of White, Red, and Extruded Ginsengs with Different Extraction Conditions

  • Norajit, Krittika;Park, Mi-Ja;Ryu, Gi-Hyung
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.850-856
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    • 2008
  • White, red, and extruded ginsengs were studied against 8 strains of food-borne pathogens and/or food spoilage microorganisms. The ginseng powders were extracted with different extractants and screened for antimicrobial activity using the disc diffusion and broth dilution techniques. The results showed that the yield of extraction was higher with increase of aqueous solution content and temperature. Preliminary screening revealed that the red ginseng extracts were most active, that has been found to be highly effective against all tested microbe except Listeria monocytogenes. Moreover, Bacillus subtilis has shown highly susceptible, which the diameters of inhibition zone values of 28 extracts were between 7 and 14 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) recorded for the different crude ginseng extracts against microorganism using ranged from 6.25 to 100 mg/mL, indicated that the methanol extract of ginseng were more effective than ethanol and water extracts. The 60% methanol extract of red ginseng had the greatest effects against B. subtilis with MIC and MBC values at 6.25 mg/mL.

Antimicrobial Activity of Electrolyzed Alkaline Water against Spoilage of Microorganisms in Rice Warehouses (미곡창고 오염균주에 대한 전해알칼리수의 항균효과)

  • Kim, Jin-Hee;Lee, So-Young;Kim, Kotch-Bong-Woo-Ri;Song, Eu-Jin;Kim, Ah-Ram;Park, Sun-Mee;Han, Chung-Soo;Ahn, Dong-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.1
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    • pp.111-116
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    • 2007
  • We examined the antimicrobial activity of electrolyzed alkaline water against spoilage microorganisms in rice warehouses. Dominant microbial species were isolated from paddy, dust and air samples of three different warehouses located in Gyeongnam. We used electrolyzed alkaline water (EW) manufactured over various treatment times. The acidities (pH) of EW treated for 30 sec, 1, 2, 3, and 4 min were 8.89, 8.91, 9.20, 9.35, and 9.22, respectively. HClO contents were 150.7, 314.2, 191.8, 104.1, and 255.3 ppm, respectively. EW inhibited bacteria, yeasts, and molds; also, it inhibited three yeast species strongly. The antimicrobial effects of EW increased as pH values and HClO contents increased. EW obtained after 30 sec treatment retained the antimicrobial activities after 14 days whereas EW obtained after 1 and 2 min treatments retained the antimicrobial activities after 21 and 24 days, respectively.

Screening of Herbal Plant extracts Showing Antimicrobial Activity against Some Food Spoilage and Pathogenic Microorganisms (일부 식품 부패성 및 병원성 미생물에 대해 항균활성을 나타내는 생약자원의 검색)

  • Ahn, Dae-Jin;Kwak, Yi-Seong;Kim, Mi-Ju;Lee, Jong-Chul;Shin, Chang-Sik;Jeong, Kee-Taeg
    • Korean Journal of Medicinal Crop Science
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    • v.8 no.2
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    • pp.109-116
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    • 2000
  • This study was carried out to screen herbs among herbal plants showing antimicrobial activity against some food spoilage and pathogenic microorganisms. One hundred fifteen kinds of herbal plants were extracted by 70% ethanol, and then they have been screened for antimicroorganisms. Six herbal plants such as Salviae radix, Dryopteris rhizoma, Terminaliae fructus, Araliae radix, Psoraleae fructus and Schisandrae fructus showed strong antimicrobial activities against Bacillus subtilis. Antimicrobial activities were showed in Anemarrhena radix and Dryopteris rhizoma on Candida albicans, and in Anemarrhenae radix, Dryopteris rhizoma and Polygalae radix on Schizosaccharomyces sp. It was revealed that eight herbal plants such as Dryopteris rhizoma, Salviae radix, Sappan ligunum, Sinomeniae radix, Schisandrae fructus, Rhui fructus, Sophorae radix and Inulae radix also showed antimicrobial activities on Streptococcus mutans. In addition, Anemarrhena radix, Curcuma tuber, Inulae radix, Polygonum radix, Sanguisorbae radix, Scutellariae radix and Terminaliae fructus and showed antimicrobial activities on Trichophyton mentagrophytes. Four kinds of herbal plants such as Dropteris rhizoma, Salviae radix, Terminaliae fructus and Scutellariae radix which showed broad antimicrobial spectrums were mixed by 1 : 1 ratio with the other herbal paints showing relatively strong microbial activities such as Terminaliae fructus, Sinomeniae radix and Scutellariae radix etc. The extracts of mixed herbal paints showed higher antimicrobial activities than those of single herbal plant.

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Screening of Natural Antimicrobial Edible Plant Extract for Dooboo, Fish paste, Makkoli Spoilage Microorganism (식용 식물로부터 얻은 추출물의 두부, 어묵, 막걸리 변질균에 대한 항균성 검색)

  • Ahn, Eun-Sook;Kim, Moon-Suk;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
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    • v.26 no.6
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    • pp.733-739
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    • 1994
  • To extend the self-life of Dooboo (tofu), fish paste and Makkoli (Korean traditional rice wine) for which severe heat treatment are not expectable, main putrefactive microorganisms were isolated from each product and tested their growth inhibition by ethanol and water extracts of several edible plants. The ethanol extract of Phellodandron amurense Ruprs had the strong effect of growth inhibiting to all three isolates from Dooboo and Makkoli, and Eugenia caryophyllus, Pinus rigia Mill, Bletilla striata (Thunb) Reichb. Fill and Paeonia albiflora Pall were also same effect to isolates from fish paste. The ethanol extract was more effective inhibiting than water extract in all test microorganisms. The evident inhibition level of each extract was 2000 ppm of Pa ethanol for fish paste and 1000 ppm for Makkoli.

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Inhibition of Spoilage and Pathogenic Bacteria by Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 from Fermented Fish Food (젓갈유래 박테리오신 Lacticin NK24에 의한 식품부패 및 병원성 세균의 생육저해)

  • Kim, Hae-Jung;Lee, Na-Kyoung;Cho, Sang-Moon;Kim, Kee-Tae;Paik, Hyun-Dong
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.1035-1043
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    • 1999
  • Bacteriocins are natural antimicrobial compounds produced by many microorganisms associated with foods, so that there is currently much interest in their use as food biopreservatives. Goal of this study was to partially evaluate lacticin NK24 as a food biopreservative by showing antimicrobial activity of L. lactis NK24 and lacticin NK24 against food-borne spoilage and pathogenic bacteria, respectively. Lactic acid bacteria NK24 isolated from jeot-gal, Korean fermented fish foods, was tentatively identified as Lactococcus lactis and showed broad spectrum of activity against all of spoilage and pathogenic bacteria tested by deferred method. Bacteriocin production in jar fermenter was detected at the mid-log growth phase, and reached the maximum at the early stationary phase, but decreased after the stationary phase. Lacticin NK24 was partially purified by 75% ammonium sulfate precipitation followed by subsequent dialysis. This partially purified lacticin NK24 showed antimicrobial activity against Enterococcus faecalis, Staphylococcus aureus, Staphylococcus epidermidis, Clostridium perfringens, some bacilli, Listeria monocytogenes, Listeria ivanovii, Sphin-gomonas pausimobilis, Escherichia coli and Pseudomonas aeruginosa. Thus, lacticin NK24 examined in this study show promise as a biopreservative be-cause of their broad spectrum of activity.

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Antimicrobial Activity of Bamboo Leaves Extract on Microorganisms Related to Kimchi Fermentation (김치 발효미생물에 대한 대나무잎 추출물의 항균력)

  • Chung, Dae-Kyun;Yu, Ri-Na
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.1035-1038
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    • 1995
  • Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation was investigated. Bamboo leaves were extracted with several ogranic solvents such as methanol, acetone, ethyl ether, and ethyl acetate. The bamboo extract with ethyl acetate showed the strongest antimicrobial activity among them. Strong antimicrobial activities of the extract against microorganisms related to kimchi fermentation and food spoilage indicated that the extract had a wide range of antimicrobial spectrum. The antimicrobial activity was especially strong against Brettanomyces custersii, Klebsiella oxytoca, Pichia membranaefaciens which cause kimchi softening. In addition, the antimicrobial activity of bamboo leaves extract was higher than that of 0.5% and 1.0% sorbic acid, and moreover it was stronger in pH 5 compared to pH 7.

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Quality Evaluations of Refrigerated Korean Beef Loins Treated with Trisodium Phosphate and Chitosan (Trisodium Phosphate와 키토산으로 처리한 냉장 한우 쇠고기등심의 품질평가)

  • 정진형;김광현;김창렬
    • Food Science of Animal Resources
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    • v.21 no.1
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    • pp.10-17
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    • 2001
  • The effect of trisodium phosphate and chitosan on aerobic plate counts, generation time, pH, shear force, and sensory evaluations in Korean beef loins stored at 4 or 10$^{\circ}C$ was assessed. The beef loins were treated with 5∼7.5% (w/v) trisodium phosphate and 1% (w/v) chitosan at exposure times of 10 min. The generation time of aerobic microorganisms on the beef loins increased with higher trisodium phosphate levels during storage at 4$^{\circ}C$. During storage at 10$^{\circ}C$, treatments of 5% trisodium phosphate and 1% chitosan were the most effective for preventing the growth of aerobic spoilage microorganisms. Shear values of the beef loins treated with trisodium phosphate and chitosan or chitosan alone were lower than those of trisodium phosphate during storage at 4$^{\circ}C$. The results of sensory evaluation indicated that the beef loins treated with trisodium phosphate and chitosan were in the \"liked less to typical\" category for odor and appearance scores compated to the controls during storage at 4$^{\circ}C$.

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