Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effect of Factors on the Sporulation of Bacillus cereus and Their Thermal Resistance

여러 조건에 따른 Bacillus cereus 포자 형성과 포자의 열저항성 평가

  • Kim, Seung-Ju (Department of Food and Nutrition, Chung-Ang University) ;
  • Jung, Jin-Ho (Department of Food and Nutrition, Chung-Ang University) ;
  • Tahk, Hong-Min (Department of Food and Nutrition, Chung-Ang University) ;
  • Baek, Seung-Youb (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Sun-Young (Department of Food and Nutrition, Chung-Ang University)
  • 김승주 (중앙대학교 식품영양학과) ;
  • 정진호 (중앙대학교 식품영양학과) ;
  • 탁홍민 (중앙대학교 식품영양학과) ;
  • 백승엽 (중앙대학교 식품영양학과) ;
  • 이선영 (중앙대학교 식품영양학과)
  • Published : 2009.09.30
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Abstract

Bacillus cereus is a gram-positive spore-forming bacterium and produces an emetic or diarrheal syndrome induced by an emetic toxin and an enterotoxin, respectively. In this study, the effect of different types of media, temperature, and time on the sporulation of B. cereus, and thermal resistance of B. cereus spores produced in various temperatures were evaluated. The highest levels of spores were detected when they are produced at $25^{\circ}C$. There were no significant differences in levels of spores produced at $25^{\circ}C$ among culture media and times while levels of spores produced at $43^{\circ}C$ were significantly reduced with the increase of time. However, thermal resistance of B. cereus spores could be affected by incubation temperature. In fact, higher D-values (12.0, 10.1, and 5.9 min for 2,4, and 6 weeks, respectively) of spores produced at $43^{\circ}C$ were observed than did in samples produced at other temperatures (25 and $37^{\circ}C$). D-values of spores were 7.7, 8.2, and 12.0 min when they were produced at 25,37, and $43^{\circ}C$ for 2 weeks, respectively. The sporulation of B. cereus at $25^{\circ}C$ could result in high amounts of spores however the sporulation at $43^{\circ}C$ for 2 weeks could be effective to produce thermal resistant spores.

본 연구는 식품이나 식품 가공 중 B. cereus의 포자를 제어하는 연구에 기초방법으로 저항성이 강한 포자를 수집하기 위한 다양한 조건(온도, 배지, 배양시간)에서 포자의 형성을 살펴보고 수집된 포자의 열 저항성을 살펴보았다. 그 결과 전반적으로 $25^{\circ}C$에서 많은 포자가 형성 되었으며 $43^{\circ}C$에서 형성된 포자가 강한 열 저항성을 가지는 것으로 나타났다.

Keywords

References

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