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KMID : 1134820060350101456
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1456 ~ p.1460
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Identification and Physiological Characteristics of Microorganism Isolated from Spoiled Sweetened Adzuki Ann
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Lee Tae-Kyoo
Roh Min-Hwan
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Abstract
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In order to determine the causes of sweetened adzuki ann spoilage, the characteristics of microorganism isolated from spoiled adzuki ann were investigated. The isolated microorganism was gram-positive, rod-shaped and spore-forming bacteria; its surface was smooth and glazed. From the results of the assimilation test of 46 different biochemicals by the Vitec 2 Compact test and comparison of the cellular wall composition of fatty acid by the data bank of Midi sherlock system, the microorganism was identified as Bacillus subtilis. D-value of the B. subtilis spore was 4.85 min at 115℃, 0.69 min at 121℃ and 0.48 min at 125℃; Z-value was 9.71. The Bacillus subtilis growth was not observed below water activity of 0.92 at 45℃. However, bacteria growth increased gradually as water activity increased above 0.93.
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KEYWORD
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adzuki ann, red bean paste, Bacillus subtilis, D-value, Z-value
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