여러 조건에 따른 Bacillus cereus 포자 형성과 포자의 열저항성 평가Effect of Factors on the Sporulation of Bacillus cereus and Their Thermal Resistance
- Authors
- 김승주; 정진호; 탁홍민; 백승엽; 이선영
- Issue Date
- 2009
- Publisher
- 한국식품위생안전성학회
- Keywords
- Bacillus cereus; sporulation; factors; thermal resistance
- Citation
- 한국식품위생안전성학회지, v.24, no.3, pp 256 - 261
- Pages
- 6
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 24
- Number
- 3
- Start Page
- 256
- End Page
- 261
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/33205
- ISSN
- 1229-1153
2465-9223
- Abstract
- Bacillus cereus is a gram-positive spore-forming bacterium and produces an emetic or diarrheal
syndrome induced by an emetic toxin and an enterotoxin, respectively. In this study, the effect of different types of
media, temperature, and time on the sporulation of B. cereus, and thermal resistance of B. cereus spores produced in
various temperatures were evaluated. The highest levels of spores were detected when they are produced at 25oC.
There were no significant differences in levels of spores produced at 25oC among culture media and times while levels
of spores produced at 43oC were significantly reduced with the increase of time. However, thermal resistance of B.
cereus spores could be affected by incubation temperature. In fact, higher D-values (12.0, 10.1, and 5.9 min for 2, 4,
and 6 weeks, respectively) of spores produced at 43oC were observed than did in samples produced at other temperatures
(25 and 37oC). D-values of spores were 7.7, 8.2, and 12.0 min when they were produced at 25, 37, and 43oC for
2 weeks, respectively. The sporulation of B. cereus at 25oC could result in high amounts of spores however the sporulation
at 43oC for 2 weeks could be effective to produce thermal resistant spores.
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