Staphylococcus aureus 의 sublethal heating 후 NaCl 농도에 따른 회복 정도 비교
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 박경식 | - |
dc.contributor.author | 김민주 | - |
dc.contributor.author | 정혜진 | - |
dc.contributor.author | 김근성 | - |
dc.date.available | 2019-08-14T04:56:35Z | - |
dc.date.issued | 2009 | - |
dc.identifier.issn | 1229-1153 | - |
dc.identifier.issn | 2465-9223 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/33525 | - |
dc.description.abstract | The viability of Staphylococcus aureus, a significant cause of food poisoning in Korea, on TSA plates was determined after sublethal heating treatments and NaCl treatments. In addition, recovery levels of sublethally injured cells on TSA plates containing different concentrations of NaCl (TSAS) were investigated. The viability decreased significantly with increasing degree of sublethal heating treatments, but increases in NaCl treatment concentrations from 0 to 6% had little effect on the viability. After being sublethally treated at 55oC for 30 min, bacterial populations were reduced by 7.91, 7.97 and 7.99 log CFU/mL on 2, 4 and 6% TSAS, respectively. After being sublethally treated at 60oC for 30 min, bacterial populations were reduced by 6.46, 6.47 and 6.48 log CFU/mL on 2, 4 and 6% TSAS, respectively. Decimal reduction times (D-value) decreased with increasing NaCl treatment concentrations after sublethal heating at 55 and 60oC. These data imply that the S. aureus cells sublethally injured by insufficient heating processes had a lower recovery rate with increasing NaCl concentrations in the recovery media. | - |
dc.format.extent | 5 | - |
dc.publisher | 한국식품위생안전성학회 | - |
dc.title | Staphylococcus aureus 의 sublethal heating 후 NaCl 농도에 따른 회복 정도 비교 | - |
dc.title.alternative | Comparison of Recovery Levels of Staphylococcus aureus Treated at Different NaCl Concentrations after Sublethal Heating | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 한국식품위생안전성학회지, v.24, no.4, pp 368 - 372 | - |
dc.identifier.kciid | ART001399768 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 372 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 368 | - |
dc.citation.title | 한국식품위생안전성학회지 | - |
dc.citation.volume | 24 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | staphylococcus aureus | - |
dc.subject.keywordAuthor | sublethal injury | - |
dc.subject.keywordAuthor | sublethal heating | - |
dc.subject.keywordAuthor | NaCl treatment | - |
dc.subject.keywordAuthor | D-value | - |
dc.description.journalRegisteredClass | kciCandi | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.