Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 2
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- Pages.150-156
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- 1991
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- 0367-6293(pISSN)
The Effect of Glucono delta Lactone, Starter Clulture and NaCl on the Production of Staphylococcal Enterotoxign A in the Processing of Fermented Sausage
발효 소세지의 숙성 중 Starter Culture, Glucono delta Lactone 및 소금첨가량이 Staphylococcal Enterotoxin의 생성에 미치는 영향
- Shin, Heuyn-Kil (Department of Animal Products Science, Kun-Kuk University) ;
- Jin, Young-Ku (Department of Animal Products Science, Kun-Kuk University) ;
- Lee, Young-Jin (Animal Resources Research Center, Kun-Kuk University) ;
- Park, Woo-Moon (Korea Food Research Institute) ;
- Kim, Jong-Bae (Department of Animal Products Science, Kun-Kuk University)
- 신현길 (건국대학교 축산가공학과) ;
- 진용구 (건국대학교 축산가공학과) ;
- 이영진 (건국대학교 동물자원연구센터) ;
- 박우문 (한국식품개발연구원) ;
- 김종배 (건국대학교 축산가공학과)
- Published : 1991.04.01
Abstract
This research was conducted to investigate the effect of starter culture(Lactobacillus plantarum), glucono-delta-lactone(GdL), and NaCl on the production of staphylococcal enterotoxin A in the processing of fermented sausages. With the increasing amount of GdL(0, 0.23, 0.50 and 0.75%) added the production of enterotoxin was significantly decreased(p>0.01). Lactobacillus plantarum as starter culture were inoculated at the level of
발효 소세지의 제조 중 staphylococcal enterotoxin A의 생성에 미치는 첨가제(Glucono delta Lactone, starter culture 및 NaCl)의 효과를 조사하기 위하여 본 실험을 실시하였다. GdL의 첨가량은 높아짐에 따라(0, 0.25, 0.50 및 0.75%) 현저히 enterotoxin 생성량은 줄어들었다(p<0.01). Starter culture(L. plantarum)는
Keywords
- enterotoxin A;
- starter culture;
- chemiluminescence immunoassay;
- water activity;
- Staphylococcus aureus