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팽이버섯에서 Listeria monocytogenes의 온도별 생존과 유기산에 의한 저감화

Growth Survival of Listeria monocytogenes in Enoki Mushroom (Flammulina velutipes) at Different Temperatures and Antilisterial Effect of Organic Acids

한국식품위생안전성학회지 2020년 35권 6호 p.630 ~ 636
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Abstract


Listeria monocytogenes (L. monocytogenes) was responsible for several recall cases owing to itsincidence in mushrooms exported from the Republic of Korea. In this study, we investigated the survival of L. monocytogenesin enoki mushroom (Flammulina velutipes) at different temperatures and the antilisterial effect of itsorganic acids. Enoki mushrooms were innoculated with L. monocytogenes (initial concentration 4.5 log CFU/g) andstored at 1-35oC, No growth of L. monocytogenes in enoki mushrooms was observed at 1oC for 30 days. 3.0 log CFU/g growth of L. monocytogenes was also achieved after 36 h and 24 h at 30oC and 35oC, respectively. To evaluate theantilisterial effect of the organic acids (acetic acid, lactic acid, malic acid), enoki mushrooms were treated with 1-3%of each acid for 10-30 min. The efficacy of malic acid and lactic acid was significantly higher than that of acetic acid.
Over 3.0 log reductions were observed when L. monocytogenes in enoki mushrooms was immersed in 3% lactic acidand malic acid over 10 minutes or more. Therefore, it is necessary to keep enoki mushrooms at 1oC during the exportprocess and treat them with 3% lactic acid and malic acid for 10 min prior to consumption.

키워드

Listeria monocytogenes; Enoki mushrooms; Growth; Organic acid

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