Heat resistance of Bacillus subtilis var. globigii (G8) in the Kanjang Medium and Changes in the Compositions and Viable Cell Counts of Microorganisms during Sterilization of Kanjang

Choi, Kwang-Soo; Choi, Cheong; Chung, Hyun-Chae; Choi, Jong-Dong; Kwon, Kwang-Il; Lee, Eun-Jung; Im, Moo-Hyeog

doi:10.13050/foodengprog.2000.4.2.81

Food Eng. Prog. 2000; 4(2):81-87

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.2.81

Article

간장배지내의 Bacillus subtilis var. globigii(G8)의 내열성과 재래간장 살균과정 중 성분 및 미생물 균수 변화

최광수¹^,^*, 최청¹, 정현캐¹, 최종동¹, 권광일¹, 이은정¹, 임무혁²

Heat resistance of Bacillus subtilis var. globigii (G8) in the Kanjang Medium and Changes in the Compositions and Viable Cell Counts of Microorganisms during Sterilization of Kanjang

Kwang-Soo Choi¹^,^*, Cheong Choi¹, Hyun-Chae Chung¹, Jong-Dong Choi¹, Kwang-Il Kwon¹, Eun-Jung Lee¹, Moo-Hyeog Im²

Author Information & Copyright ▼

¹영남대학교 식품가공학과

²경인지방식품의약품안전청

¹Department of Food Science & Technology, Yeungnam University

²Kyungin Regional Food & Drug Administration

^*Corresponding author : Kwang-Soo Choi, Department of Food Science & Technology, College of Natural Resources, Yeungnam University, 214-1 Dae-dong, Kyongsan-si, Kyungsanbukdo 712-749, Korea

ⓒ Copyright 2000 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2000