Effect of Temperature and Inosine Monophosphate on Spore Germination of Artificially Inoculated Bacillus cereus in Traditional Korean Fermented Sauces
2014
Lee, M.A., Kookmin University, Seoul, Republic of Korea | Jo, E.J., Korea Food Research Institute, Seongnam, Republic of Korea | Hong, S.P., Kookmin University, Seoul, Republic of Korea
The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at 40¡� or 80¡� resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+40¡� treatment (0.46 log CFU/g) and 10 mM IMP+80¡� treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.
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