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KMID : 1007520080170010123
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Food Science and Biotechnology
2008 Volume.17 No. 1 p.123 ~ p.129
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Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics
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Kim Yong-Suk
Ahn Yong-Sun
Jeong Do-Youn
Shin Dong-Hwa
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Abstract
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To isolate Bacillus cereus presenting at a level of 5 log CFU/g in kochujang, a primary dilution (10-1) of kochujang was heated at 85℃ for 5 min. Two isolated strains Voges-Proskauer positive colony (KBC) and a negative colony (KBM) were identified as B. cereus and Bacillus mycoides, respectively, by biochemical test and 16S rDNA sequencing. D100℃-Values of KBC and KBM strains was 8.37 and 7.08 min, respectively. When spores of KBC strain were inoculated to kochujang at the level of 4-5 log spores/g, the number of spores was no significant difference (p<0.05) for each sample from 1 up to 60 day of aging. When kochujang was inoculated with 4 log spores/g and heated at 85℃ for 15 min, the number of spores was similar to that of unheated kochujang. Therefore, we estimated that B. cereus isolated from kochujang resistant on the heat treatment (85℃, 15 min) and its heat resistance characteristics could be used to count the number in kochujang.
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KEYWORD
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kochujang, isolation, Bacillus cereus, D-value, heat treatment
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