|
KMID : 1134820110400101469
|
|
Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 10 p.1469 ~ p.1473
|
|
|
Synergistic Effect of Grapefruit Seed Extract, EDTA and Heat on Inactivation of Bacillus cereus Spore
|
|
Yang Seung-Kuk
Kim Jung-Jee
Kim Seok-Joong
Oh Se-Wook
|
|
|
Abstract
|
|
|
|
The efficacy of antimicrobial agents and heat treatments on spore inactivation was investigated. Grapefruit seed extract (GFE) and ethylenediaminetetraacetic acid (EDTA) were used and as antimicrobial agents, and heat treatments were conducted at 70℃, 80℃, and 90℃ for 30 minutes. Heat treatments at 90℃ were the most effective on spore inactivation as a single treatment and caused a 2.3 log reduction. When combined with a single treatment to discover synergistic effects, 1% GFE with 80℃ heat treatments and 0.5 mM EDTA with 80℃ heat treatments resulted in 2.1 log and 3.2 log reductions, respectively, though they did not show reductions at each single treatment (GFE 1% (v/v), EDTA 0.5 mM, 80℃). So it was concluded that by combining GFE, EDTA in low concentration treatment, and heat treatment, B. cereus spores can be effectively inactivated.
|
|
|
KEYWORD
|
|
|
Bacillus cereus spore, grapefruit seed extract, lysozyme, EDTA, heat treatment
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|