• Title/Summary/Keyword: Spoilage Bacteria

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Microbial Floral Dynamics of Chinese Traditional Soybean Paste (Doujiang) and Commercial Soybean Paste

  • Gao, Xiuzhi;Liu, Hui;Yi, Xinxin;Liu, Yiqian;Wang, Xiaodong;Xu, Wensheng;Tong, Qigen;Cui, Zongjun
    • Journal of Microbiology and Biotechnology
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    • v.23 no.12
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    • pp.1717-1725
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    • 2013
  • Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.

Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts on Food-Borne Microorganisms

  • Kang, Pil-Sung;Park, Ki-Bum;Eun, Jae-Soon;Oh, Suk-Heung
    • Food Science and Biotechnology
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    • v.15 no.2
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    • pp.260-263
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    • 2006
  • In this study, we investigated the antimicrobial effect of 14 different herbal petal extracts on various foodborne and food spoilage bacteria. Herbal petal extracts were prepared with 70% ethanol followed by sequential hexane, chloroform, ethyl acetate, n-butanol, and water fractionation. Antimicrobial activity was highest in the ethanol fraction from roselle (Hibiscus sabdariffa L.) petals as determined by the paper disc method. The roselle ethanol extract retarded the growth of food spoilage bacteria in kimbap (rice rolled in dried laver). Foodborne microorganisms (e.g. Bacillus cereus and Clostridium perfringens), on the other hand, were most efficiently inhibited by the ethyl acetate fraction of the roselle petal extract as determined by growth inhibition curves. Our study shows that roselle petals harbor antimicrobial activity against foodborne and food spoilage microorganisms. The critical ingredient is highly enriched in the ethyl acetate fraction of the extract.

Inhibitory Activity of Lactic Acid Bacteria against Fungal Spoilage (유산균의 곰팡이 억제 활성)

  • Seol, Kuk-Hwan;Yoo, Jayeon;Yun, Jeonghee;Oh, Mi-Hwa;Ham, Jun-Sang
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.2
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    • pp.83-93
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    • 2019
  • Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling fungal growth in dairy products, potassium sorbate and natamycin are the main preservatives used, and natamycin is approved by most countries for use in cheese surface treatment. However, a strong societal demand for less processed and preservative-free food has emerged. In the dairy products, lactic acid bacteria (LAB) are naturally present or used as cultures and play a key role in the fermentation process. Fermentation is a natural preservation technique that improves food safety, nutritional value, and specific organoleptic features. Production of organic acids is one of the main features of the LAB used for outcompeting organisms that cause spoilage, although other mechanisms such as antifungal peptides obtained from the cleavage of food proteins and competition for nutrients also play a role. More studies for better understanding these mechanisms are required to increase antifungal LAB available in the market.

Studies on the Improvements of Storage property in Meat Sauasge Using Chitosan-I (키토산 첨가에 의한 축육 소세지의 보전성개선에 관한 연구-I)

  • 안동현;박선미;윤선경;김현진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.1
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    • pp.167-171
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    • 1999
  • The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.

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The Prevalence and Control of Spoilage Mold and Yeast in Cheese (치즈에서 부패를 일으키는 효모와 곰팡이의 다양성 및 저감법)

  • Kim, Jong-Hui;Kim, Bu-Min;Jeong, Seok-Geun;Oh, Mi-hwa
    • Journal of Dairy Science and Biotechnology
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    • v.35 no.3
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    • pp.152-161
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    • 2017
  • Cheese is an excellent substrate for yeast and mold growth. These organisms can cause cheese spoilage, resulting in significant food wastage and economic losses. In the context of cheese spoilage, the presence and effects of spoilage or pathogenic bacteria are well documented. In contrast, although yeasts and molds are responsible for much dairy food wastage, only a few studies have examined the diversity of spoilage fungi. This article reviews the spoilage yeasts and molds affecting cheeses in various countries. The diversity and number of fungi present were found to depend on the type of cheese. Important fungi growing on cheese include Candida spp., Galactomyces spp., Debaryomyces spp., Yarrowia spp., Penicillium spp., Aspergillus spp., Cladosporium spp., Geotrichum spp., Mucor spp., and Trichoderma spp.. In addition, several mold spoilage species, such as Aspergillus spp. and Penicillium spp., are able to produce mycotoxins, which may also be toxic to humans. There are many ways to eliminate or reduce toxin levels in foods and feeds. However, the best way to avoid mycotoxins in cheese is to prevent mold contamination since there are limitations to mold degradation or detoxifications in cheese. Chemical preservatives, natural products, and modified atmosphere packaging have been used to prevent or delay mold spoilage and improve product shelf life and food safety.

Antibacterial Effects of Extracts of Thuja Orientalis cv Aurea Nana Cones against Food-spoilage and Food-borne Pathogens

  • Yang, Xiao Nan;Hwang, Cher-Won;Kwon, Gi-Seok;Kang, Sun-Chul
    • Korean Journal of Environmental Agriculture
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    • v.30 no.4
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    • pp.459-465
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    • 2011
  • BACKGROUND: Nowadays, Chemical antiseptics have become great problems for health and environmental, so that developing of new substitutes for chemical antiseptics is more and more important. Natural product is a kind of environment-friendly additive that could be used as antiseptic in food industry. Thuja orientalis cv Aurea Nana is a gymnospermous plant of the family Cupressaceae, native to northwestern China and widely naturalised elsewhere in Korea and Japan. This study was aimed to investigate the antibacterial potential of various organic extracts from T. orientalis cones against some food-borne and food-spoilage bacteria. METHODS AND RESULTS: Hexane extract (HE), chloroform extract (CE), ethyl acetate extract (EAE) and methanol extract (ME) were obtained from female cones of T. orientalis. The antibacterial activities of various extracts were tested by standard agar diffusion and minimum inhibitory concentrations (MICs) against five gram-positive and six gram-negative bacteria. Cell viability and morphology change of L. monocytogenes ATCC 10943 treated with hexane extract were also observed. The various extracts displayed remarkable antibacterial effects against all the gram-positive bacteria but did not show any effect against the gram-negative bacteria. Hexane extract has the highest inhibitory effect on cell viability of L. monocytogenes ATCC 10943. SEM observation also demonstrated the damaging effect of the hexane extract on the morphology of L. monocytogenes ATCC 10943 at the minimum inhibitory concentration. CONCLUSION(s): The tested gram-positive bacteria were significantly inhibited by organic extracts of T. orientalis cone. Hexane extract was the most potent against Listeria monocytogenes ATCC 10943, as evidenced by the lowest MIC level and the complete inhibition of cell viability within shortest exposure time, along with SEM observation.

Gamma-Irradiation Provides Microbiological Protection While Maintaining Sensory Quality Change of Fresh Kale Juice During Storage

  • Kim, Jee-youn;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.8 no.1
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    • pp.89-92
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    • 2003
  • The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.

Spoilage Lactic Acid Bacteria in the Brewing Industry

  • Xu, Zhenbo;Luo, Yuting;Mao, Yuzhu;Peng, Ruixin;Chen, Jinxuan;Soteyome, Thanapop;Bai, Caiying;Chen, Ling;Liang, Yi;Su, Jianyu;Wang, Kan;Liu, Junyan;Kjellerup, Birthe V.
    • Journal of Microbiology and Biotechnology
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    • v.30 no.7
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    • pp.955-961
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    • 2020
  • Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

Antimicrobial Characteristics Against Spoilage Microorganisms and Food Preservative Effect of Cinnamon (Cinnamomum cassia Blume) Bark Extract (계피추출물의 부패미생물에 대한 항균특성과 식품보존효과)

  • 정은탁;박미연;이은우;박욱연;장동석
    • Journal of Life Science
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    • v.8 no.6
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    • pp.648-653
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    • 1998
  • The development of natural food preservatives instead of chemical synthetic food preservatives is world wide inte-rest. Authors already investigated that cinnamon bark extract revealed antimicrobial activity against general spoilage microorganisms of food especially its acitivity was stronger against molds than against bacteria. In this paper, authors examined the mirobial flora from the spoiled fish meat paste products and also checked the possibility of cinnamon bark extract food preservative for prolong the shelf life of the fish paste product and breads. The predominat bacteria was Bacillus sp. as about 98% of the total microorganisms isolated from unpacked or packed spoiled fish meat paste products. While molds and yeast are not detected from the vacuum packed products. The MIC(minimum inhibitory concentration) of cinnamon bark extract against the isolated spoilage bacteria and molds was 160~640$\mu\textrm{g}$/$m\ell$ and 40~80$\mu\textrm{g}$/$m\ell$, respectively. When the diluted cinnamon bark extract (the extract : ethanol=1 : 3) was sprayed on the surface of fried fish meat paste product, molds growth was delayed by 2 days at room temperature. The shelf lifes of sandwich and glutinousrice bread which surface sprayed with the diluted extract(1 : 1) was extended by 5 and 7 days, respectively.

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16S rDNA-PCR and RFLP Analysis for rapid identification of Spoilage Bacteria from low Salt Cucumber Brine (저염 발효오이로부터 16S rDNA-PCR과 RFLP분석을 통한 부패균의 신속한 확인)

  • 김재호;장혜영
    • KSBB Journal
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    • v.19 no.1
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    • pp.72-77
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    • 2004
  • The aim of this study was to isolate and identify the spoilage bacteria in the low salt cucumber brine. The PCR amplicons comprising a portion of the 16S rRNA gene of the isolated colonies were directly sequenced and the untrimmed whole sequencing results of the unknown strains were aligned with the type strains using BLAST of NCBI. Then Sequence Aligner and Sequence Match of RDP confirmed the outcome. The identified isolates were eight species and belong to three genuses: Clostridium, Lactobacillus, and Bacillus. The RFLP pattern of the 16S rRNA gene of isolates verified the identified species. From now on the complex spoiling process of law salt fermented cucumber could be analyzed using the isolated species individually or with certain combinations.