[KSCI] Korea Science Citation Index Service

Growth Inhibition on the Strain Isolated from Spoiled Red Bean Paste

Hwang, Cheol-Seung (Lotte R&D Center)
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)

Publication Information

Food Science and Biotechnology / v.14, no.1, 2005 , pp. 46-48 More about this Journal

Abstract

Growth inhibitory effects of ethanol extracts of green tea and pine needles on Bacillus stearothermophilus isolated from spoiled red bean paste were detected at concentrations higher than 750 ppm, and antimicrobial activity of pine needle extract was slightly higher than that of green tea exract. Growth inhibitory effect of pine needle extract in nutrient broth adjusted to pH 6.0, water-activity 0.92, and $45\;^{\circ}$ Brix was observed at 500 ppm. These results indicated growth of B. stearothermophilus could be inhibited by adding pine needle and green tea extracts.

Keywords

Bacillus stearothermophilus; red bean paste; growth inhibitory effect; pine needle extract; green tea extract;

Citations & Related Records

Times Cited By KSCI : 6 (Citation Analysis)
Times Cited By Web Of Science : 0 (Related Records In Web of Science)

Reference
Cited By KSCI

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2	Antimicrobial activity of pine needle extract and horseradish on the growth of Vibrio / [ Park, K.N.;Lee, S.H. ] / J. Korean Soc. Food Sci. Nutr. DOI
3	Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts / [ Kim, Y.S.;Shin, D.H. ] / Food Microbiol. DOI
4	Effects of pine needle and green tea extracts on the survival of pathogenic bacteria / [ Park, C.S. ] / Korean J. Soc. Food Sci.
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6	Study on the characteristics of spoilage bacteria and the syneresis in red bean paste / [ Hwang, C.S. ] /
7	Food Sanitation / [ Chang, D.S.;Shin, D.H.;Chung, D.H.;Kim, C.M.;Lee, I.S. ] /
8	Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice / [ Kim, Y.S.;Ahn, E.S.;Shin, D.R. ] / J. Food Sci. DOI
9	Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities / [ Kim, Y.S.;Shin, D.H. ] / J. Agric. Food Chem. DOI
10	Antimicrobial synergistic effects of linolenic acid in combination with preservatives against foodborne bacteria / [ Lee, J.Y.;Kim, Y.S.;Shin, D.H. ] / Food Sci. Biotechnol. DOI
11	The extension of the shelf life of cooked rice by the treatment with the plant extracts and their volatile constituents / [ Kim, Y.S.;Oh, B.C.;Shin, D.H. ] / Food Sci. Biotechnol.
12	Identification and characteristics of microorganism isolated from spoiled red bean paste / [ Hwang, C.S.;Kim, H.H.;Oh, B.C.;Kim, Y.S.;Shin, D.H. ] / Food Sci. Biotechnol.
13	Applied Microbiology / [ Hong, J.S.;Lee, K.S.;Choi, D.S.;Noh, W.S. ] /
14	Efficacy of owne to reduce bacterial populations in the presence of food components / [ Guzel-Seydim, Z.;Bever, P.I. Jr.;Greene, A.K. ] / Food Microbiol.
15	The effects on vegetative cells and spores of three bacteriocins from lactic acid bacteria / [ Meghrous, J.;Lacroix, C.;Simard, R.E. ] / Food Microbiol. DOI
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