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http://dx.doi.org/10.5851/kosfa.2015.35.2.272

Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage  

Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hyoun Wook (National Institute of Animal Science, RDA)
Lee, Joo Yeon (Korea Livestock Products HACCP Accreditation Service)
Ahn, Dong Uk (Animal Science Department, Iowa State University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.2, 2015 , pp. 272-276 More about this Journal
Abstract
The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.
Keywords
beef jerky; pathogenic bacteria; Bacillus cereus; nisin, microbial safety;
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