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KMID : 0380620120440030312
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 3 p.312 ~ p.316
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The Resistance of Bacillus subtilis in Makgeolli to Hydrostatic Pressure
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Lee Eun-Jung
Kim Joo-Sung
Kim Yun-Ji
Oh Se-Wook
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Abstract
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In order to understand the effect of hydrostatic pressure (HP) on Bacillus subtilis isolated from makgeolli, the survival of B. subtilis after HP treatment (400 MPa for 5 min) in various substrates including phosphate buffer, tryptone soya broth at pH 7 and 4, and makgeolli at pH 4 was evaluated depending on bacterial forms (spores and vegetative cells) and adaptation conditions (25oC for 3 h, or 10oC for 24 h). Spores were generally resistant to HP (<1 log reduction) regardless of conditions. In contrast, vegetative cells were generally susceptible to HP (up to 3 log reduction-except makgeolli) and were more susceptible after 3 h at 25oC compared to 24 h at 10oC. In vegetative cells inoculated makgeolli (7 log CFU/mL), the colonies were not detected after 24 h at 10oC. Consequently, B. subtilis in makgeolli easily existed as spores and the spores were resistant to HP. Results demonstrate that HP was more promising in the inactivation of vegetative cells.
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KEYWORD
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Bacillus subtilis, makgeolli, hydrostatic pressure
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