Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods
2011
Choi, M.K., Pukyong National University, Busan, Republic of Korea | Yoon, S.Y., CJ Food Research Center, Seoul, Republic of Korea | Lee, S.Y., Korea Food Research Institute, Sungnam, Republic of Korea | Kim, K.B.W.R., Pukyong National University, Busan, Republic of Korea | Lee, C.J., Pukyong National University, Busan, Republic of Korea | Jung, J.Y., Pukyong National University, Busan, Republic of Korea | Kwak, J.H., Pukyong National University, Busan, Republic of Korea | Kim, M.J., Pukyong National University, Busan, Republic of Korea | Kim, D.H., Pukyong National University, Busan, Republic of Korea | Sunwoo, C., Pukyong National University, Busan, Republic of Korea | Lee, J.W., Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea | Byun, M.W., Woosong University, Daejeon, Republic of Korea | Ahn, D.H., Pukyong National University, Busan, Republic of Korea
This study was conducted to investigate the cause of microbiological contaminants in aseptic chocolate milk and evaluate the effect of a physicochemical treatment on the growth inhibition of isolated bacterial strains. The bacterium isolated from aseptic chocolate milk was identified as Bacillus lentus and was named B. lentus M1. In the heat and pH treatment, the growth of B. lentus was inhibited at 110℃ for greater than 15 min and at pH's less than 5 and greater than 10. An electrolyzed water treatment against B. lentus M1, revealed 5 mm growth past the inhibition zone. The effect of ozone gas on B. lentus M1 growth was evaluated using viable cell counts. When the initial number of B. lentus M1 was 10² and 10³ CFU, the bacteria were completely suppressed by ozone gas treatment for 10 and 30 min, respectively. In a microwave treatment, B. lentus M1 was sterilized following microwave treatment for 1 min. As the result of γ-irradiation against B. lentus M1, numbers decreased as the γ-irradiation dosage increased. These results show the growth inhibition effects against contaminants in aseptic chocolate milk using physicochemical treatments.
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