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Research Articles

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

원문정보

Yong-Suk Kim, Yong-Sun Ahn, Do-Youn Jeong, Dong-Hwa Shin

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.123-129
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Kochujang preparation
  Measurement of presumptive and conflrmed b. cereus
  Identification of isolated B cereus strains
  Preparation of spore suspensios
  Heat treatment of the kochujang and spore suspensions
  Statistical analyses
 Results and Discussion
  Measurement of the microorganisms in the raw ingredients
  Changes of microorganisms, pH, and salt content in kochujang
  Characteristics for isolation of B. cereus strains
  Heat resistance characterstics of the isolated strains
  Determination of optimal heating conditions for the isolation of B, cereus from kochujang
  Changes in the population of B. cereus by inoculation to kochujang
 References

키워드

저자정보

  • Yong-Suk Kim Research Center for Industrial Development of BioFood Materials, Chonbuk National University
  • Yong-Sun Ahn Import Management Team, Busan Korea Food and Drug Administration
  • Do-Youn Jeong Division of Femented Soybean Products, Surchang Country Office
  • Dong-Hwa Shin Faculty of Biotechnology(Food Science and Technology Major), Chonbuyk National University

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자료제공 : 네이버학술정보

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