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Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Hag Ju | - |
dc.contributor.author | Heo, Yeseul | - |
dc.contributor.author | Kim, Hye-Jin | - |
dc.contributor.author | Baek, Ki Ho | - |
dc.contributor.author | Yim, Dong-Gyun | - |
dc.contributor.author | Sethukali, Anand Kumar | - |
dc.contributor.author | Park, Dongbin | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:21:36Z | - |
dc.date.available | 2024-08-08T01:21:36Z | - |
dc.date.created | 2023-06-13 | - |
dc.date.created | 2023-06-13 | - |
dc.date.issued | 2023 | - |
dc.identifier.citation | Food Science of Animal Resources, Vol.43 No.3, pp.402-411 | - |
dc.identifier.issn | 2636-0772 | - |
dc.identifier.uri | https://hdl.handle.net/10371/205393 | - |
dc.description.abstract | This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157:H7, gram-negative bacteria. The bactericidal effect against E. coli O157:H7 and Listeria monocytogenes was confirmed using a nisin solution at a concentration of 0-100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively. In the bacterial solution, 100 ppm nisin out of 0-100 ppm nisin exhibited the highest bactericidal activity against L. monocytogenes (gram-positive bacteria; p<0.05); however, it did not exhibit bactericidal effects against E. coli O157:H7 (gram-negative bacteria). The APP+Nisin exhibited a 100% reduction rate in both E. coli O157:H7 and L. monocytogenes compared to the control group, and was more effective than the Nisin. The APP+Nisin decreased the number of colonies formed by 0.80 and 1.96 Log CFU/g for beef jerky and sliced ham, respectively, compared to the control, and exhibited a higher bactericidal effect compared to the Nisin (p<0.05). These results demonstrate the synergistic bactericidal effect of APP and nisin, providing a possible method to improve the limitations of nisin against gram-negative bacteria. In addition, this technology has the potential to be applied to various meats and meat products to control surface microorganisms. | - |
dc.language | 영어 | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.title | Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7 | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosfa.2022.e73 | - |
dc.citation.journaltitle | Food Science of Animal Resources | - |
dc.identifier.wosid | 000991441700002 | - |
dc.identifier.scopusid | 2-s2.0-85162198509 | - |
dc.citation.endpage | 411 | - |
dc.citation.number | 3 | - |
dc.citation.startpage | 402 | - |
dc.citation.volume | 43 | - |
dc.identifier.kciid | ART002955995 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | PATHOGEN INACTIVATION | - |
dc.subject.keywordPlus | PRESERVATION | - |
dc.subject.keywordPlus | SALMONELLA | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | INNOCUA | - |
dc.subject.keywordPlus | CHEESE | - |
dc.subject.keywordAuthor | atmospheric pressure plasma | - |
dc.subject.keywordAuthor | nisin | - |
dc.subject.keywordAuthor | gram-negative bacteria | - |
dc.subject.keywordAuthor | meat products | - |
dc.subject.keywordAuthor | bactericidal effect | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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