Lee Hae-Sook, Choi Hee-Eun, Choi Ung-Kyu, Yuk Hyun-Gyun
Department of Food Science and Technology, Korea National University of Transportation, 61 Daehak-ro, Jeungpyeong-gun, Chungbuk 27909 Korea.
Food Sci Biotechnol. 2020 Aug 1;29(10):1439-1445. doi: 10.1007/s10068-020-00790-y. eCollection 2020 Oct.
This study aimed to evaluate three standard enrichment broth preparations for the recovery of healthy and chlorine-injured O157:H7 cells in kimchi. The growth of healthy and chlorine-injured cells in kimchi was observed in three different broths for 24 h. Results showed that the three broths were equally effective for the growth of healthy cells, although the broth described by the International Organization for Standardization (ISO) showed better performance in terms of maximum growth rate when compared to the other two broths described by the Korea Food Code (KFC) and the Food and Drug Administration (FDA). In the case of chlorine-injured cells, similar growth patterns were observed in KFC and ISO broths, whereas inhibition or no growth was found in FDA broth. Thus, this study suggests that KFC and ISO broths were more suitable than FDA broth for the enrichment of O157:H7 cells in kimchi.
本研究旨在评估三种标准增菌肉汤制剂用于从泡菜中回收健康和经氯损伤的O157:H7细胞的效果。在三种不同的肉汤中观察健康和经氯损伤的细胞在泡菜中的生长情况，持续24小时。结果表明，对于健康细胞的生长，这三种肉汤同样有效，尽管与韩国食品法典（KFC）和食品药品管理局（FDA）描述的另外两种肉汤相比，国际标准化组织（ISO）描述的肉汤在最大生长速率方面表现更好。对于经氯损伤的细胞，在KFC和ISO肉汤中观察到相似的生长模式，而在FDA肉汤中发现生长受到抑制或无生长。因此，本研究表明，KFC和ISO肉汤比FDA肉汤更适合用于泡菜中O157:H7细胞的增菌培养。
