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Effects of Pediocin Treatment on the Microbial Quality of Wet Noodles during Storage  

Han, Min-Woo (Department of Food Science and Technology, Catholic University of Daegu)
Park, Kee-Jai (Korea Food Research Institute)
Jeong, Seong-Weon (Korea Food Research Institute)
Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 328-331 More about this Journal
Abstract
This study was conducted to investigate the effect of pediocin treatment on noodle quality during 4 days of storage at $20^{\circ}C$. The pH of noodle increased after 2 days of storage and then decreased during further storage. The total bacterial counts in noodles increased during the storage period. When pediocin was present at 1,000 ppm, bacterial counts temporarily decreased after first day of storage and then slowly increased to 4 days of storage. Coliforms were detected after 2 days of storage in noodles stored without pediocin. When pediocin was present at 300 or 500 ppm, the coliform detection time was extended to 3 days of storage. Upon treatment with 1,000 ppm of pediocin, the coliform detection time was further extended to 4 days of storage. The fungal count in noodles was 2.3 log CFU/mL initially, and did not change significantly during the first day of storage, after which time the fungal count increased quickly. The fungal counts in noodles without pediocin treatment increased more rapidly than in noodles stored with pediocin, and was 5.0 log CFU/mL after 4 days of storage. We conclude that pediocin prevented noodle deterioration on storage.
Keywords
pediocin; wet-noodle; shelf-life; storage; microbial quality;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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