Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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A Study on the Cellular Fatty Acid Profiles of Listeria spp. Isolated from Foods

일반식품에서 분리된 Listeria spp.의 지방산 조성에 관한 연구

  • 이명숙 (부산수산대학교 미생물학과) ;
  • 김미은 (부산대학교 구강생물공학 연구소) ;
  • 이원재 (부산수산대학교 미생물학과) ;
  • 김진상 (부산수산대학교 미생물학과) ;
  • 이훈구 (부산수산대학교 미생물학과) ;
  • 강지희 (부산수산대학교 미생물학과)
  • Published : 1996.06.01
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Abstract

The distribution of Listeria spp. in various foods and its fatty acid composition were examined. A total 60 samples of dairy products(15), seafoods(20), meat products(18), factory waster(2), and salades(5) were tested. Listeria spp. was found 10 samples, showing about 16.7% detection ratio; dairy products 0(0%),,seafoods 1(5%), meat product 7(38.9%), and factory wastes 2(100%). Whereas L. welshimeri was isolated from meat products 1(5.6%) and factory wastes 1(50%). The cellular fatty acid composition determined by gas chromatography was found not to differ among L. innocua isolated from food has similar fatty acid profiles when grown at 3$0^{\circ}C$,24 hrs on the tryptic soy plate with C15 and C17 anteiso branched acids accounting for about 80% of total.

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