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http://dx.doi.org/10.3746/jkfn.2006.35.10.1456

Identification and Physiological Characteristics of Microorganism Isolated from Spoiled Sweetened Adzuki Ann  

Lee, Tae-Kyoo (Dept. of Biotechnology, Woosuk Graduate School)
Roh, Min-Hwan (Dept. of Biotechnology, Woosuk Graduate School)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.10, 2006 , pp. 1456-1460 More about this Journal
Abstract
In order to determine the causes of sweetened adzuki ann spoilage, the characteristics of microorganism isolated from spoiled adzuki ann were investigated. The isolated microorganism was gram-positive, roil-shaped and shore-forming bacteria; its surface was smooth and glazed. From the results of the assimilation test of 46 different biochemicals by the Vitec 2 Compact test and comparison of the cellular wall composition of fatty acid by the data bank of Midi sherlock system, the microorganism was identified as Bacillus subtilis, D-value of the B. subtilis spore was 4.85 min at $115^{\circ}C$, 0.69 min at $121^{\circ}C$ and 0.48 min at $125^{\circ}C$; Z-value was 9.71. The Bacillus subtilis growth was not observed below water activity of 0.92 at $45^{\circ}C$. However, bacteria growth increased gradually as water activity increased above 0.93.
Keywords
adzuki ann; red bean paste; Bacillus subtilis; D-value; Z-value;
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Times Cited By KSCI : 3  (Citation Analysis)
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