Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste

Hwang, Cheol-Seung;Kim, Hyeng-Hyoi;Oh, Byung-Cheol;Kim, Yong-Suk;Shin, Dong-Hwa

  • Published : 20041200
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Abstract

To determine cause of red bean paste spoilage, microorganism isolated from spoiled red bean paste was identified and characterized. Isolated strain was Gram-positive, rod-shaped, motile, and spore-forming when observed by light and scanning electron microscopes. Based on physiological characteristics and API 50CHB-Kit test results for assimilation of 49 carbohydrates, isolated strain was identified as Bacillus stearothermophilus (99.6%) able to degrade starch. Decimal reduction times (D-value) at 115, 121, and $125^{\circ}C$ for spores of B. stearothermophilus were 12.87, 1.69, and 0.78 min, respectively, and z-value was $8.1^{\circ}C$. Results revealed B. stearothermophilus isolated from spoiled red bean paste was thermophilic species having high heat-resistance.

Keywords

References

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