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- W1832433697 abstract "장류를 이용한 소스 3종류(간장, 된장 및 고추장소스)에 대해 Bacillus cereus spore를 인위적으로 접종하고 <TEX>$40^{circ}C$</TEX> 혹은 <TEX>$80^{circ}C$</TEX> 처리구 및 <TEX>$40^{circ}C$</TEX> 혹은 <TEX>$80^{circ}C$</TEX>에 10 mM IMP 첨가 처리구로 나누어 포자의 발아를 유도한 다음 이들을 다시 <TEX>$80^{circ}C$</TEX>로 처리하는 방법을 통해 발아효과를 측정하였다. 간장소스의 경우 <TEX>$40^{circ}C$</TEX>와 <TEX>$80^{circ}C$</TEX> 처리에서 모두 0.8 log CFU/g 수준의 발아효과를 보였고 여기에 10 mM IMP를 첨가 시 <TEX>$40^{circ}C$</TEX>에서는 2.25 log CFU/g, <TEX>$80^{circ}C$</TEX> 처리에서는 1.21 log CFU/g의 발아수준을 보여 처리구 간에 유의적인 차이를 나타내었다. 한편 된장소스는 <TEX>$40^{circ}C$</TEX>, 10 mM IMP 및 <TEX>$80^{circ}C$</TEX>, 10 mM IMP 처리 시 대조구 대비 각각 0.46 log CFU/g 및 0.85 log CFU/g로서 간장소스의 경우보다 낮은 발아수준을 나타내었고 고추장 소스의 경우에는 발아효과가 거의 나타나지 않았다. 상기 결과를 통해 열과 IMP 처리는 간장소스 내 B. cereus spore의 발아 유도에 응용이 가능하며 된장소스 및 고추장 소스에서 발아효율을 높이기 위해서는 pH 등 다양한 환경인자를 고려한 연구가 필요할 것으로 생각된다. The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at <TEX>$40^{circ}C$</TEX> or <TEX>$80^{circ}C$</TEX> resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+<TEX>$40^{circ}C$</TEX> treatment (0.46 log CFU/g) and 10 mM IMP+<TEX>$80^{circ}C$</TEX> treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces." @default.
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- W1832433697 date "2014-08-31" @default.
- W1832433697 modified "2023-10-18" @default.
- W1832433697 title "Effect of Temperature and Inosine Monophosphate on Spore Germination of Artificially Inoculated Bacillus cereus in Traditional Korean Fermented Sauces" @default.
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- W1832433697 doi "https://doi.org/10.9721/kjfst.2014.46.4.522" @default.
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