Inactivation of feline calicivirus and murine norovirus during Dongchimi fermentation
- Authors
- Lee, Min Hwa; Yoo, Seung-Hee; Ha, Sang-Do; Choi, Changsun
- Issue Date
- Sep-2012
- Publisher
- ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
- Keywords
- Feline calicivirus (FCV); Murine norovirus (MNV); Fermentation; Dongchimi; Inhibition
- Citation
- FOOD MICROBIOLOGY, v.31, no.2, pp 210 - 214
- Pages
- 5
- Journal Title
- FOOD MICROBIOLOGY
- Volume
- 31
- Number
- 2
- Start Page
- 210
- End Page
- 214
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/15136
- DOI
- 10.1016/j.fm.2012.04.002
- ISSN
- 0740-0020
1095-9998
- Abstract
- Among the traditional fermented vegetables in Korea, Dongchimi is a type of kimchi with a large water base. We aimed to investigate the survival of norovirus surrogates during Dongchimi fermentation. Dongchimi spiked with feline calicivirus (FCV) or murine norovirus (MNV) was prepared following a traditional recipe. Dongchimi was initially fermented at room temperature overnight and then kept at 4 degrees C. The number of lactic acid bacteria, pH, acidity, and virus titer were measured 0, 1, 2, 3, 5, 7, 10, 15, 20 days after fermentation. During the fermentation process, lactic acid bacteria and acidity increased. At the end of the fermentation, population of FCV and MNV decreased about 4.12 and 1.47 log units, respectively. Based on the significant reduction of norovirus surrogate during Dongchinn fermentation, we conclude that the risk of norovirus in Dongchimi may be low. (C) 2012 Elsevier Ltd. All rights reserved.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - ETC > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.