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Heat Tolerances of Salmonella, Cronobacter sakazakii, and Pediococcus acidilactici Inoculated into Galactooligosaccharide

Authors
Bang, JihyunChoi, MoonkakJeong, HaeseokLee, SangseobKim, YoonbinRyu, Jee-HoonKim, Hoikyung
Issue Date
7월-2017
Publisher
INT ASSOC FOOD PROTECTION
Keywords
Cronobacter sakazakii; D-value; Galactooligosaccharide; Pediococcus acidilactici; Salmonella; z-value
Citation
JOURNAL OF FOOD PROTECTION, v.80, no.7, pp.1123 - 1127
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD PROTECTION
Volume
80
Number
7
Start Page
1123
End Page
1127
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/82898
DOI
10.4315/0362-028X.JFP-16-456
ISSN
0362-028X
Abstract
Food-grade galactooligosaccharide (GOS) with low water activity (a(w) of ca. 0.7) is used as an ingredient in various foods. We evaluated heat tolerances of Salmonella, Cronobacter sakazakii, and Pediococcus acidilactici at temperatures (70 to 85 degrees C) used during the saturation process of GOS by comparing decimal reduction time (D-values) and thermal resistance constants (z-values). To determine the D- and z-values, GOS containing Salmonella (5.1 to 5.8 log CFU/g) or C. sakazakii (5.3 to 5.9 log CFU/g) was heat treated at 70, 77.5, or 85 degrees C for up to 40, 25, or 15 s, respectively, and GOS containing P. acidilactici (6.1 to 6.5 log CFU/g) was heat treated at 70, 77.5, or 85 degrees C for up to 150, 75, or 40 s, respectively. The D-values were calculated using a linear model for heating time versus microbial population for each bacterium. When the D-values for Salmonella, C. sakazakii, and P. acidilactici in GOS were compared, the thermal resistance of all bacteria decreased as the temperature increased. Among the three bacteria, P. acidilactici had higher D-values than did Salmonella and C. sakazakii. The z-values of Salmonella, C. sakazakii, and P. acidilactici were 30.10, 33.18, and 13.04 degrees C, respectively. Overall order of thermal resistance was P. acidilactici > Salmonella approximate to C. sakazakii. These results will be useful for selecting appropriate heat treatment conditions for the decontamination of pathogenic microorganisms during GOS manufacturing.
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