Abstract
Seven antimicrobial agents known to be effective in inhibiting the growth of lactic acid bacteria were applied to ensure the microbial safety of low-salted squid and myungran jeotgal with 4-6% salinity. These agents reduced the salt content by 50% compared with the conventional Jeotgal. Lactic acid bacteria such as Lactobacillus sp., Streptococcus sp., and Pediococcus sp. were commonly found to account for 80% of microbial organisms, and yeast and fungi were observed in squid and myungran jeotgal, respectively. The total bacterial counts in squid and myungran jeotgal showed 94.20 and 90.87% reduction after the addition of 0.5% (w/w) glycine. The microbial counts in squid and myungran jeotgal decreased 101-102 CFU/g when compared with the control after 21 days at 10oC. Glycine was found to be an effective commercial antimicrobial agent that can be used to control bacterial count in low-salted Jeotgal without affecting sensory qualities such as overall taste and flavor.
Original language | English |
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Pages (from-to) | 114-119 |
Number of pages | 6 |
Journal | Korean Journal of Food Science and Technology |
Volume | 51 |
Issue number | 2 |
DOIs | |
State | Published - 2019 |
Bibliographical note
Publisher Copyright:© 2019 Korean Society of Food Science and Technology. All rights reserved.
Keywords
- Antimicrobial agent
- Glycine
- Lactic acid bacteria
- Low salted
- Myungran jeotgal
- Squid