Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Validation of Broth Model for Growth of Bacillus cereus in Blanched Vegetables

전처리 나물류에서 Bacillus cereus 성장 예측 모델 검증

  • Received : 2012.07.03
  • Accepted : 2012.08.07
  • Published : 2012.08.31
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Abstract

The objective of this study was to develop a predictive growth model for Bacillus cereus in nutrient broth and validate the developed growth model in blanched vegetables. After inoculating B. cereus into nutrient broth, growth of B. cereus was investigated at 13, 17, 24, 30 and $35^{\circ}C$. Lag time (LT) decreased while specific growth rate (SGR) increased with an increase in storage temperature. Growth of B. cereus was not observed at temperatures lower than $12^{\circ}C$. Secondary growth models were developed to describe primary model parameters, including LT and SGR. Model performance was evaluated based on bias factor ($B_f$) and accuracy factor ($A_f$). In addition, we inoculated B. cereus into blanched vegetables stored at 13, 24, $35^{\circ}C$ and observed the growth kinetics of B. cereus in five different blanched vegetables. Growth of B. cereus was most delayed on Doraji at $13^{\circ}C$ and was not observed on Gosari at $13^{\circ}C$. Growth of B. cereus at $35^{\circ}C$ was significantly (p<0.05) slower on Gosari than on other blanched vegetables. The developed secondary LT model for broth in this study was suitable to predict growth of B. cereus on Doraji and Gosari, whereas the SGR model was only suitable for predicting the growth of B. cereus on mung bean sprout.

Keywords

References

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