Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics

  • Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Ahn, Yong-Sun (Import Management Team, Busan Korea Food and Drug Administration) ;
  • Jeon, Do-Youn (Division of Fermented Soybean Products, Sunchang County Office) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
  • Published : 2008.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

To isolate Bacillus cereus presenting at a level of 5 log CFU/g in kochujang, a primary dilution ($10^{-1}$) of kochujang was heated at $85^{\circ}C$ for 5 min. Two isolated strains Voges-Proskauer positive colony (KBC) and a negative colony (KBM) were identified as B. cereus and Bacillus mycoides, respectively, by biochemical test and 16S rDNA sequencing. $D_{100^{\circ}C}$-Values of KBC and KBM strains was 8.37 and 7.08 min, respectively. When spores of KBC strain were inoculated to kochujang at the level of 4-5 log spores/g, the number of spores was no significant difference (p<0.05) for each sample from 1 up to 60 day of aging. When kochujang was inoculated with 4 log spores/g and heated at $85^{\circ}C$ for 15 min, the number of spores was similar to that of unheated kochujang. Therefore, we estimated that B. cereus isolated from kochujang resistant on the heat treatment ($85^{\circ}C$, 15 min) and its heat resistance characteristics could be used to count the number in kochtjang.

Keywords

References

  1. Kramer JM, Gilbert RJ. Bacillus cereus and other Bacillus species. pp. 21-70. In: Foodborne Bacterial Pathogens. Doyle MP (ed). Marcel Dekker Inc., New York, NY, USA (1989)
  2. Slaghuis BA, te Giffel MC, Beumer RR, Andre G. Effect of pasturing on the incidence of Bacillus cereus spore in raw milk. Int. Dairy J. 7: 201-205 (1997) https://doi.org/10.1016/S0958-6946(97)00012-5
  3. Jang JH, Lee NA, Woo G-J, Park J-H. Prevalence of Bacillus cereus group in rice and distribution of enterotoxin genes. Food Sci. Biotechnol. 15: 232-237 (2006)
  4. Granum P, Lund T. Bacillus cereus and its food posing toxins. FEMS Microbiol. Lett. 157: 223-228 (1997) https://doi.org/10.1111/j.1574-6968.1997.tb12776.x
  5. Schoeni JL, Wong CL. Bacillus cereus food poisoning and its toxins. J. Food Protect. 68: 636-648 (2005) https://doi.org/10.4315/0362-028X-68.3.636
  6. Chen CH, Ding HC. A colony blot immunoassay for the rapid identification of Bacillus cereus. J. Food Protect. 67: 387-390 (2004) https://doi.org/10.4315/0362-028X-67.2.387
  7. Christiansson A, Ekelund K, Orura H. Membrane filtration method for enumeration and isolation of spores of Bacillus cereus from milk. Int. Dairy J. 7: 743-748 (1997) https://doi.org/10.1016/S0958-6946(97)00085-X
  8. Peng H, Ford V, Frampton EW, Restaino L, Shlef LA, Spitz H. Isolation and enumeration of Bacillus cereus from foods on novel chromogenic plating medium. Food Microbiol. 18: 231-238 (2001) https://doi.org/10.1006/fmic.2000.0369
  9. Sarrias JA, Valero M, Salmeron MC. Enumeration, isolation, and characterization of Bacillus cereus strains from Spanish raw rice. Food Microbiol. 19: 589-595 (2002) https://doi.org/10.1006/fmic.2002.0514
  10. U.S. Food and Drug Administration. Bacteriological analytical manual online. Available from: http://www.cfsan.fda.gov/~ebam/bam-14. html. Accessed Nov. 19, 2007
  11. Kim Y-S, Kim H-H, Yoo M-J, Shin D-H. Bactericidal effect of the extracts of Polygonum cuspidatum on Bacillus cereus. Food Sci. Biotechnol. 13: 430-433 (2004)
  12. Lee M-J, Bae D-H, Lee D-H, Jang K-H, Oh D-H, Ha S-D. Reduction of Bacillus cereus in cooked rice treated with sanitizers and disinfectants. J. Microbiol. Biotechn. 16: 639-642 (2006)
  13. Moussa-boudjemaa B, Gonzalez J, Lopez M. Heat resistance of Bacillus cereus spores in carrot extract acidified with difference acidulants. Food Control 17: 819-824 (2006) https://doi.org/10.1016/j.foodcont.2005.05.009
  14. Mazas M, Martinez S, Lopez M, Alvarez AB, Martin R. Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium. Int. J. Food Microbiol. 53: 61-67 (1999) https://doi.org/10.1016/S0168-1605(99)00145-2
  15. Kang S-E, Rhee J-H, Park C, Sung M-H, Lee I-H. Distribution of poly-${\gamma}$-glutamate (${\gamma}$-PGA) producers in Korean fermented foods, cheonggukjang, doenjang, and kochujang. Food Sci. Biotechnol. 14: 704-708 (2005)
  16. Rhee S-H, Kong K-R, Jong K-O, Park K-Y. Decreasing effect of kochujang on body weight and lipid levels of adipose tissues and serum in rats fed a high-fat diet. J. Korean Soc. Food Sci. Nutr. 32: 882-886 (2003) https://doi.org/10.3746/jkfn.2003.32.6.882
  17. Kim D-H, Choi H-J. Physicochemical properties of kochujang prepared by Bacillus sp. koji. Korean J. Food Sci. Technol. 35: 1174-1181 (2003)
  18. Ahn C-W, Sung N-K. Identification of flavor components in Korean ordinary kochujang inoculated with Bacillus sp. and Saccharomyces sp. J. Korean Soc. Food Nutr. 17: 1-5 (1988)
  19. Oh J-Y, Kim Y-S, Shin D-H. Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration. Food Sci. Biotechnol. 15: 298-302 (2006)
  20. Lee J-M, Jang J-H, Oh N-S, Han M-S. Bacterial distribution of kochujang. Korean J. Food Sci. Technol. 28: 260-266 (1996)
  21. Lee J-S, Kwon S-J, Choi Y-J, Yoo J-Y, Chung D-H. Change of microorganisms, enzyme activities, and major components during fermentation of Korean traditional doenjang and kochujang. Korean J. Appl. Microbiol. Biotechnol. 24: 247-253 (1996)
  22. Korean Food and Drug Administration. Monitoring and risk assessment of foodborne pathogenic microorganisms in foods. Available from: http://www.kfda.go.kr/. Accessed Jan. 6, 2007
  23. Korea Food and Drug Administration. A notice of amendment of Korea food standard. Available from: http://www.kfda.go.kr/. Accessed Jul. 4, 2007
  24. Sneath PHA. Endospre-forming Gram-positive rods and cocci. pp. 1104-1138. In: Bergey's Manual of Systematic Bacteriology. Sneath PHA, Mair NS, Sharpe ME, Holt JG (eds). Williams & Wilkins, Baltimore, MD, USA (1994)
  25. Yoon J-H, Lee S-T, Park Y-H. Inter-and intra-specific phylogenetic analysis of the genus Nocardioides and related taxa based on 16S rDNA sequences. Int. J. Syst. Bacteriol. 48: 187-194 (1996) https://doi.org/10.1099/00207713-48-1-187
  26. Leguerinel I, Couvert O, Mafart P. Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery medium. Int. J. Food Microbiol. 55: 223-227 (2000) https://doi.org/10.1016/S0168-1605(00)00175-6
  27. Valero M, Hernandez-Herrero LA, Fernandez PS, Salmeron MC. Characterization of Bacillus cereus isolates from fresh vegetable and refrigerated minimally processed foods by biochemical and physiological tests. Food Microbiol. 19: 491-499 (2002) https://doi.org/10.1006/fmic.2002.0507
  28. Rosenquist H, Smidt L, Andersen SR, Jensen GB, Wilcks A. Occurrence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food. FEMS Microbiol. Lett. 250: 129- 136 (2005) https://doi.org/10.1016/j.femsle.2005.06.054
  29. Larsen HD, Jorgensen K. The occurrence of Bacillus cereus in Danish pasteurized milk. Int. J. Food Microbiol. 34: 179-186 (1997) https://doi.org/10.1016/S0168-1605(96)01182-8
  30. te Giffel MC, Beumer RR, Leijendekkers S, Rombouts FM. Incidence of Bacillus cereus and Bacillus subtilis in foods in the Netherlands. Food Microbiol. 13: 53-58 (1996) https://doi.org/10.1006/fmic.1996.0007
  31. Banerjee M, Sarkar PK. Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic microorganisms from spices. Food Microbiol. 21: 335-342 (2004) https://doi.org/10.1016/S0740-0020(03)00073-X
  32. Gonzalez I, Lopez M, Martinez S, Bernardo A, Gonzalez J. Thermal inactivation of Bacillus cereus spore formed at different temperature. Int. J. Food Microbiol. 51: 81-84 (1999) https://doi.org/10.1016/S0168-1605(99)00109-9
  33. Goepfert JM, Spira WM, Kim H-U. Bacillus cereus: food poisoning organism - A review. J. Milk Food Technol. 35: 213-227 (1972) https://doi.org/10.4315/0022-2747-35.4.213
  34. Raevuori MT, Genigeorgis C. Effect of pH and sodium chloride on growth of Bacillus cereus in laboratory media and certain foods. Appl. Microbiol. 29: 68-73 (1975)
  35. Valero M, Fernandez PS, Salmeron MC. Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates. Int. J. Food Microbiol. 82: 71-79 (2003) https://doi.org/10.1016/S0168-1605(02)00265-9
  36. Mossel DAA, Koopman MJ, Jongerius E. Enumeration of Bacillus cereus in foods. Appl. Microbiol. 15: 650-653 (1967)
  37. Mahakarnchannakul W, Beuchat LR. Influence of temperature shifts on survival, growth, and toxin production by psychotrophic and mesophilic strains of Bacillus cereus in potatoes and chicken gravy. Int. J. Food Microbiol. 47: 179-187 (1999) https://doi.org/10.1016/S0168-1605(99)00011-2