Behavior of Burkholderia thailandensis (Burkholderia pseudomallei surrogate) in Acidified Conditions by Organic Acids Used in Ready-to-Eat Meat Formulations under Different Water Activities

• 발행기관: 한국축산식품학회
• 저자명: Yo Han Yoon
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제6호, 946~950쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.12.31

영문 초록

This study evaluated the antimicrobial effects of meat processing-related organic acids on Burkholderia thailandensis (Burkholderia pseudomallei surrogate) with different water activities. B. thailandensis KACC12027 (4 log CFU/mL) was inoculated in microwell plates containing tryptic soy broth pH-adjusted to 4, 5, 6, and 7 with ascorbic acid, citric acid, and lactic acid and with water activities adjusted to 0.94, 0.96, 0.98, and 1.0 with NaCl, followed by incubation at 35oC for 30 h. The optical density (OD) of the samples was measured at 0, 3, 6, 12, 24, and 30 h at 595 nm to estimate the growth of B. thailandensis. Growth of B. thailandensis was observed only at water activity of 1.0. In general, more bacterial growth (p lactic acid > citric acid after incubation at 35oC for 30 h. These results indicate that organic acids in meat processing-related formulations should be useful in decreasing the risk related to an emerging high risk agent (B. pseudomallei).

키워드

Burkholderia thailandensis Burkholderia pseudomallei dissociation constant