Studies on the growth behavior of B. stearothermophilus strains isolated from liquid seasoning
2006
Fujimoto, A.(Kyowa Hakko Foods Specialties Co. Ltd., Ami, Ibaraki (Japan). Food Creation Center) | ; Torii, K. | ; Watanabe, M. | ; Miyamoto, T.
The growth of four strains of B. stearothermophilus isolated from chicken extract was investigated in liquid seasonings. A11 the strains were tested in chicken bone extract (10-40% Brix), chicken foot extract (20% Brix) and pork bone extract (10% Brix) at 50 or 60 deg C. It was shown that the growth behavior of each strain was characteristic in different extracts. One strain did not germinate and grow in the extract with high Brix though all strains grew well in the chicken bone extract with low Brix at 50 and 60 deg C. In chicken foot extract, all strains of B. stearothermophilus grew well at 50 and 60 deg C. On the other hand, all strains of B. stearothermophilus did not germinate and grow at 50 deg C but grew well at 60 deg C in pork bone extract. When the chicken bone extract was compared with pork bone extract, the amount of free amino acids, anserine and carnosine were different. Then, free amino acids, ariserine and carnosine were added to pork bone extract to attain the same amount as found in the chicken bone extract and the growth of B. stearothermophilus was examined. As a result, it was shown that taurine, carnosine, glycine and proline influenced germination and growth of the B. stearothermophilus. These results suggest that the growth behavior of B. stearothermophilus strain and the composition of liquid seasoning are important as biological indicators for establishment of sterilization conditions and development of effective measures for the prevention of putrefaction of liquid seasoning.
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