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Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics  

Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University)
Ahn, Yong-Sun (Import Management Team, Busan Korea Food and Drug Administration)
Jeon, Do-Youn (Division of Fermented Soybean Products, Sunchang County Office)
Shin, Dong-Hwa (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
Publication Information
Food Science and Biotechnology / v.17, no.1, 2008 , pp. 123-129 More about this Journal
Abstract
To isolate Bacillus cereus presenting at a level of 5 log CFU/g in kochujang, a primary dilution ($10^{-1}$) of kochujang was heated at $85^{\circ}C$ for 5 min. Two isolated strains Voges-Proskauer positive colony (KBC) and a negative colony (KBM) were identified as B. cereus and Bacillus mycoides, respectively, by biochemical test and 16S rDNA sequencing. $D_{100^{\circ}C}$-Values of KBC and KBM strains was 8.37 and 7.08 min, respectively. When spores of KBC strain were inoculated to kochujang at the level of 4-5 log spores/g, the number of spores was no significant difference (p<0.05) for each sample from 1 up to 60 day of aging. When kochujang was inoculated with 4 log spores/g and heated at $85^{\circ}C$ for 15 min, the number of spores was similar to that of unheated kochujang. Therefore, we estimated that B. cereus isolated from kochujang resistant on the heat treatment ($85^{\circ}C$, 15 min) and its heat resistance characteristics could be used to count the number in kochtjang.
Keywords
kochujang; isolation; Bacillus cereus; D-value; heat treatment;
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Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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