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http://dx.doi.org/10.3746/jkfn.2012.41.12.1842

Study on the Hurdle Technique for the Reduction of Bacillus cereus Spores in Doenjang and Gochujang  

Lee, Nam-Hyouck (Division of Metabolism and Functionality Research Functional Materials Research Group, Korea Food Research Institute)
Jo, Eun-Ji (Division of Metabolism and Functionality Research Functional Materials Research Group, Korea Food Research Institute)
Oh, Se-Wook (Dept. of Food and Nutrition, Kookmin University)
Hong, Sang-Pil (Division of Metabolism and Functionality Research Functional Materials Research Group, Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.12, 2012 , pp. 1842-1846 More about this Journal
Abstract
The effects of hurdle techniques on the reduction of Bacillus cereus spores in Doenjang and Gochujang were investigated. In our system, Bacillus cereus spores were artificially inoculated into Doenjang and Gochujang. Hurdle techniques used in this study were additives (3% ethyl alcohol-0.03% oregano extract), Joule heating ($95^{\circ}C$ for 5 min), and hydrostatic pressure (500 MPa for 5 min at $45^{\circ}C$). Additive-Joule (AJ) and additive-Joule-pressure (AJP) treatments for Doenjang resulted in a 2.80 log and 3.74 log reduction, respectively, while treatments for Gochujang resulted in a 4.71 log and 5.60 log reduction, respectively. This suggests a high synergistic effect of Joule heating with additive treatment in Doenjang and Gochujang. A combination ofg hurdles such as additives, Joule heating, and hydrostatic pressure also kept Bacillus cereus spore counts low during storage at $30^{\circ}C$. Therefore, Bacillus cereus spores inoculated into Doenjang and Gochujang can be effectively reduced through combined treatments, including AJ or AJP.
Keywords
Bacillus cereus; hurdle; spore; Doenjang; Gochujang;
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Times Cited By KSCI : 5  (Citation Analysis)
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