학술논문
Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage
이용수 3
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Na Kyoung Lee Hyoun Wook Kim Joo Yeon Lee Dong Uk Ahn Cheon Jei Kim Hyun Dong Paik
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제35권 제2호, 272~276쪽, 전체 5쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2015.04.30
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국문 초록
영문 초록
The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.
목차
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