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KMID : 0881720160310060458
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 6 p.458 ~ p.464
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Microbial Population of Foodborne Pathogens during Fermentation of Mulberry Wort
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Han Sang-hyun
Park Woon-ra
Lim Eun-A
Kim Se-Ri
Kim Won-Il
Yun Bo-hyun
Kim Hyun-Ju
Ryu Jae-Gee
Ryu Song-Hee
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Abstract
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Mulberry is considered a healthy food for antioxidants and many other beneficial nutrients. However, food safety concerns exist as this commodity scarcely passes through a sanitizing step due to the fragile nature of mulberry fruits. Fermented mulberry wort is one traditional way to utilize and preserve mulberries by mixing with sugars although hygienic practices are not often implemented. The purpose of this study was to investigate the fate of foodborne pathogens in fermented mulberry wort. Microbial population of inoculated E. coli in mulberry wort showed a decreasing pattern as the fermentation progressed. A quicker decrease was observed in the mulberry wort mixed with sugar at 1 to 0.8 ratio (w/w, mulberry: sugar) compared to 1 to 1 ratio, which could be due to the amount of acids generated during the fermentation process. When fully-fermented mulberry wort was contaminated with foodborne pathogens, they all decreased in population although their deceasing patterns varied depending on the species of tested bacteria. Steep deceases in population of inoculated foodborne pathogens were observed when the fermented wort was stored at 30oC in comparisons to the other storage temperature, 5 and 20o C, regardless of bacterial species. This study necessitates the optimization of a sanitizing process during fermentation and storage of mulberry wort.
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KEYWORD
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mulberry, fermented wort, contamination, food safety, foodborne pathogens
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