Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Acid Resistance of Cronobacter sakazakii

Cronobacter sakazakii의 산 저항성

  • Jang, Sung-Ran (Department of Food and Nutrition, Yeungnam University) ;
  • Bang, Woo-Suk (Department of Food and Nutrition, Yeungnam University)
  • 장성란 (영남대학교 식품영양학과) ;
  • 방우석 (영남대학교 식품영양학과)
  • Received : 2011.03.22
  • Accepted : 2011.07.08
  • Published : 2011.08.31
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Abstract

The objective of this study was to determine the resistance of Cronobacter sakazakii in acidic environments. The D-values of CAFM2 (ATCC 29544), EB 1, EB 5, and EB 41 at pH 2.5 in TSB were significantly (p<0.05) higher when cells were adapted at pH 4.5 in TSB for 5-h then when cells were not adapted at pH 4.5 in TSB. The D-values of CAFM2, EB1, and EB 41 at pH 2.5 in TSB were significantly (p<0.05) higher when cells were adapted at pH 4.5 in TSB for 10-h then when cells were not adapted at pH 4.5 in TSB. The D-values of CAFM2 and EB1 at pH 2.5 in TSB were significantly (p<0.05) higher when cells were adapted at pH 4.5 in TSB for 24-h then when cells were not adapted at pH 4.5 in TSB. The adaptation of C. sakazakii to mild acidic environments may result in increased resistance to severe acidic environments. The D-values of all test strains at pH 2.5 in TSB were significantly (p<0.05) higher when cells were cultured at pH 4.5 then when they were cultured at pH 7.2 in TSB. These data indicate that cells cultured in mildly acidic environments may result in increased resistance to severe acidic environments. The acid adaptation of C. sakazakii showed an increased resistance to acidic environments. The acid adaptation response of C. sakazakii has important implications for food safety, which should be considered when food preservation measures are developed.

본 연구는 표준균주 C. sakazakii(CAFM2)와 4개의 야생균주(EB 1, EB 5, EB 7, EB 41)를 사용하여 pH를 조정한 산성 환경에서의 저항성을 살펴보았다. C. sakazakii는 pH 4.5 TSB에서 5시간, 10시간 동안 적응한 경우, pH 4.5 TSB에서 적응하지 않은 경우와 비교하여 EB 7을 제외한 모든 균주가 pH 2.5 TSB에서의 D값이 유의적으로 높게 나타났다(p<0.05). 따라서 약산성 환경에서 적응한 균주는 강산성 환경에서의 저항성이 증가하였다. C. sakazakii는 pH 4.5 TSB에서 배양한 경우, pH 7.2 TSB에서 배양한 경우와 비교하여 모든 균주가 pH 2.5 TSB에서의 D값이 유의적으로 높게 나타났다(p<0.05). 따라서 약산성 환경에서 배양한 균주는 강산성 환경에서의 저항성이 증가하였다. 본 연구를 통해 C. sakazakii는 약산성 환경에 적응한 경우 강산성 환경에서의 저항성이 증가하는 것으로 나타났다. 이러한 acid adaptation response는 C. sakazakii와 관련된 식품 가공 산업에서의 hurdle technology를 적용하는데 있어서 안전성 확보와 관련된 시사점을 제공할 수 있을 것으로 판단된다.

Keywords

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