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首页> 外文期刊>Food science and biotechnology >Enumeration of coliform bacteria in various fermented soybean products and comparison of enumeration methods using chungkookjang
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Enumeration of coliform bacteria in various fermented soybean products and comparison of enumeration methods using chungkookjang

机译：Enumeration of coliform bacteria in various fermented soybean products and comparison of enumeration methods using chungkookjang

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Fermented soybean products including Chungkookjang (Korean traditional soybean lump/paste fermented by wild bacteria) were collected to examine their microbial status such as coliform and total bacterial counts. The coliform enumerations of commercial and home-made fermented soybean sauce/pasts were all negative with the exception of chungkookjang, in which coliforms were found in all samples in the range of 3.6#chi10~1-1.5#chi#10~3 MPN/g. The experiment with the laboratory-made Chungkookjang showed that the population of coliforms could attribute to their initial load in raw materials because they did not show much increase with fermentation and storage time. When Escherichia coli,Enterbacter aerogenes, and Citrobacter freundii were cultured in lactose broth, their growth was inhibited below pH 5.0 and above 10 salt content. The Chungkookjang showed pH of 4.97-7.48 and salt content of 2.63-7.31. These results indicate that the population of coliforms in soybean sauces/pastes depends on the pH, salt concentration, and initial population. A comparison of various coliform enumeration methods with Chungkookjang showed that the plate count method using EMB or sodium deoxycholate media was a faster and more sensitive technique to make up for the shortcomings of the MPN method.

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