Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle

  • Kim, Hyeong-Hyoi (Daesang Foods Co.) ;
  • Jeong, Eun-Jeong (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Jeong, Do-Yeong (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
  • Published : 2005.08.30
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Abstract

To determine the cause of wet noodle spoilage, microorganisms isolated from wet noodles were identified and characterized. In addition, the growth inhibitory effects of organic acid mixture (OA: lactic acid 27.8%, acetic acid 12.0%, succinic acid 1.0%) and sodium dehydroacetate (SD) on the isolated strain were estimated in nutrient broth medium. The isolated strain was Gram-positive, rod shaped, motile, and spore forming. Based on physiological characteristics and the API 50 CHB-kit test results for the assimilation of 49 carbohydrates, the isolated strain was identified as Bacillus amyloliquefaciens (92.6%), which is able to degrade starch. Decimal reduction times (D-values) at 100, 105, and $110^{\circ}C$ for spores of B. amyloliquefaciens were 8.5, 5.1, and 2.5 min, respectively, and the z-value was $12.8^{\circ}C$. We estimated that B. amylo-liquefaciens isolated from spoiled wet noodles was a thermophilic species having high heat-resistance. Viable cell numbers in wet noodles and broth medium inoculated with B. amyloliquefaciens were decreased by 2-4 log cycles by combined treatment with 0.03 or 0.05% OA and 0.3% SD. These results revealed that OA combined with SD could be used as a potential agent to inhibit B. amyloliquefaciens in wet noodles.

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