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http://dx.doi.org/10.5352/JLS.2021.31.10.905

Effect of Various LED Light Wavelengths on the Growth of Food-borne Bacteria  

Lee, Ji-Eun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Xu, Xiaotong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Jeong, So-Mi (Institute of Fisheries Sciences, Pukyong National University)
Kim, Su-Ryong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Han-Ho (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kang, Woo-Sin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Ryu, Si-Hyeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, Ga-Hye (Institute of Fisheries Sciences, Pukyong National University)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Journal of Life Science / v.31, no.10, 2021 , pp. 905-912 More about this Journal
Abstract
In this study, four common food-borne bacteria, namely, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Bacillus subtilis, were targeted via irradiation with 270 nm UV C-LED, 365 nm UV A-LED, 465~475 and 620~630 nm visible-LED, and 850 and 5,000~7,000 nm infrared-LED light. The effect on the growth of each bacterial species was investigated. In the case of 270 nm UV C-LED, all four strains showed inhibitory effects compared with the control group when irradiated for 10 or 30 min. Furthermore, when irradiated with 365 nm UV A-LED for 1 or 3 hr, B. subtilis showed 100% growth inhibition. When irradiated with 465~475 nm visible-LED for 1 hr, all four strains showed no significant difference from the control group but showed significant growth inhibition when irradiated for 3 hr. S. aureus and B. subtilis treated with 620~630 nm visible-LED; S. typhimurium and S. aureus treated with 850 nm infrared-LED; and E. coli, S. typhimurium, and S. aureus treated with 5,000~7,000 nm infrared-LED were confirmed to significantly proliferate compared with the control group. The results of this experiment show the potential of the use of various LED light sources as a food preservation and application technology by examining their effect on the inhibition and growth of food-borne bacteria and by grasping the characteristics of each wavelength.
Keywords
Food borne bacteria; infrared-LED; UV A-LED; UV C-LED; visible-LED;
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