Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

2015

Journal or Book Title

Korean Journal for Food Science of Animal Resources

Volume

35

Issue

2

First Page

272

Last Page

276

DOI

10.5851/kosfa.2015.35.2.272

Abstract

The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.

Comments

This article is published a sLee, Na-Kyoung, Hyoun Wook Kim, Joo Yeon Lee, Dong Uk Ahn, Cheon-Jei Kim, and Hyun-Dong Paik. "Antimicrobial effect of nisin against Bacillus cereus in beef jerky during storage." Korean journal for food science of animal resources 35, no. 2 (2015): 272. doi:10.5851/kosfa.2015.35.2.272.

Creative Commons License

Creative Commons Attribution-NonCommercial 4.0 International License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

Copyright Owner

Korean Society for Food Science of Animal Resources

Language

en

File Format

application/pdf

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