Survival of Microorganisms in Galactooligosaccharide Stored at Various Temperatures

Jihyun Bang, Seonyeong Choi, Hoikyung Kim, Jee-Hoon Ryu

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Food-grade galactooligosaccharide (GOS) has a low water activity (aw). We investigated the survival of Escherichia coli, Salmonella spp., Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus, Aspergillus flavus and Saccharomyces cerevisiae in GOS as affected by inoculum levels and storage temperatures. The five bacteria (inoculated at 3 or 6logcfu/g), and the fungus A.flavus (3logcfu/g) and S.cerevisiae (3logcfu/g), were inoculated into GOS and the material stored at 4, 22 or 50C for 28 days. When ca. 6logcfu/g of microorganisms were inoculated into GOS, the final numbers of L.monocytogenes and S.aureus (thus after 28 days of storage) were higher than those of E.coli, Salmonella spp. and P.aeruginosa, at all storage temperatures tested. In GOS inoculated with ca. 3logcfu/g of microorganisms, A.flavus numbers were the highest after 28 days. S.cerevisiae levels were lower than those of gram-positive but higher than those of gram-negative bacteria. The overall level of survival by temperature was 4C>22C>50C, regardless of inoculum level. Thus, microbial survival in low-aw GOS was affected by temperature and inoculum level but the microorganisms did not grow during the storage.

Original languageEnglish
Pages (from-to)50-56
Number of pages7
JournalJournal of Food Safety
Volume34
Issue number1
DOIs
Publication statusPublished - 2014 Feb 1

Fingerprint

galactooligosaccharides
microorganisms
Saccharomyces cerevisiae
Temperature
Salmonella
inoculum
temperature
Escherichia coli
Aspergillus flavus
storage temperature
Listeria monocytogenes
Gram-Negative Bacteria
Pseudomonas aeruginosa
Staphylococcus aureus
Fungi
food grades
Bacteria
Gram-negative bacteria
water activity
Food

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Parasitology

Cite this

Survival of Microorganisms in Galactooligosaccharide Stored at Various Temperatures. / Bang, Jihyun; Choi, Seonyeong; Kim, Hoikyung; Ryu, Jee-Hoon.

In: Journal of Food Safety, Vol. 34, No. 1, 01.02.2014, p. 50-56.

Research output: Contribution to journalArticle

Bang, Jihyun ; Choi, Seonyeong ; Kim, Hoikyung ; Ryu, Jee-Hoon. / Survival of Microorganisms in Galactooligosaccharide Stored at Various Temperatures. In: Journal of Food Safety. 2014 ; Vol. 34, No. 1. pp. 50-56.
@article{1acefaec287745d5a3891c42af306bdc,
title = "Survival of Microorganisms in Galactooligosaccharide Stored at Various Temperatures",
abstract = "Food-grade galactooligosaccharide (GOS) has a low water activity (aw). We investigated the survival of Escherichia coli, Salmonella spp., Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus, Aspergillus flavus and Saccharomyces cerevisiae in GOS as affected by inoculum levels and storage temperatures. The five bacteria (inoculated at 3 or 6logcfu/g), and the fungus A.flavus (3logcfu/g) and S.cerevisiae (3logcfu/g), were inoculated into GOS and the material stored at 4, 22 or 50C for 28 days. When ca. 6logcfu/g of microorganisms were inoculated into GOS, the final numbers of L.monocytogenes and S.aureus (thus after 28 days of storage) were higher than those of E.coli, Salmonella spp. and P.aeruginosa, at all storage temperatures tested. In GOS inoculated with ca. 3logcfu/g of microorganisms, A.flavus numbers were the highest after 28 days. S.cerevisiae levels were lower than those of gram-positive but higher than those of gram-negative bacteria. The overall level of survival by temperature was 4C>22C>50C, regardless of inoculum level. Thus, microbial survival in low-aw GOS was affected by temperature and inoculum level but the microorganisms did not grow during the storage.",
author = "Jihyun Bang and Seonyeong Choi and Hoikyung Kim and Jee-Hoon Ryu",
year = "2014",
month = "2",
day = "1",
doi = "10.1111/jfs.12094",
language = "English",
volume = "34",
pages = "50--56",
journal = "Journal of Food Safety",
issn = "0149-6085",
publisher = "Wiley-Blackwell",
number = "1",

}

TY - JOUR

T1 - Survival of Microorganisms in Galactooligosaccharide Stored at Various Temperatures

AU - Bang, Jihyun

AU - Choi, Seonyeong

AU - Kim, Hoikyung

AU - Ryu, Jee-Hoon

PY - 2014/2/1

Y1 - 2014/2/1

N2 - Food-grade galactooligosaccharide (GOS) has a low water activity (aw). We investigated the survival of Escherichia coli, Salmonella spp., Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus, Aspergillus flavus and Saccharomyces cerevisiae in GOS as affected by inoculum levels and storage temperatures. The five bacteria (inoculated at 3 or 6logcfu/g), and the fungus A.flavus (3logcfu/g) and S.cerevisiae (3logcfu/g), were inoculated into GOS and the material stored at 4, 22 or 50C for 28 days. When ca. 6logcfu/g of microorganisms were inoculated into GOS, the final numbers of L.monocytogenes and S.aureus (thus after 28 days of storage) were higher than those of E.coli, Salmonella spp. and P.aeruginosa, at all storage temperatures tested. In GOS inoculated with ca. 3logcfu/g of microorganisms, A.flavus numbers were the highest after 28 days. S.cerevisiae levels were lower than those of gram-positive but higher than those of gram-negative bacteria. The overall level of survival by temperature was 4C>22C>50C, regardless of inoculum level. Thus, microbial survival in low-aw GOS was affected by temperature and inoculum level but the microorganisms did not grow during the storage.

AB - Food-grade galactooligosaccharide (GOS) has a low water activity (aw). We investigated the survival of Escherichia coli, Salmonella spp., Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus, Aspergillus flavus and Saccharomyces cerevisiae in GOS as affected by inoculum levels and storage temperatures. The five bacteria (inoculated at 3 or 6logcfu/g), and the fungus A.flavus (3logcfu/g) and S.cerevisiae (3logcfu/g), were inoculated into GOS and the material stored at 4, 22 or 50C for 28 days. When ca. 6logcfu/g of microorganisms were inoculated into GOS, the final numbers of L.monocytogenes and S.aureus (thus after 28 days of storage) were higher than those of E.coli, Salmonella spp. and P.aeruginosa, at all storage temperatures tested. In GOS inoculated with ca. 3logcfu/g of microorganisms, A.flavus numbers were the highest after 28 days. S.cerevisiae levels were lower than those of gram-positive but higher than those of gram-negative bacteria. The overall level of survival by temperature was 4C>22C>50C, regardless of inoculum level. Thus, microbial survival in low-aw GOS was affected by temperature and inoculum level but the microorganisms did not grow during the storage.

UR - http://www.scopus.com/inward/record.url?scp=84894434846&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84894434846&partnerID=8YFLogxK

U2 - 10.1111/jfs.12094

DO - 10.1111/jfs.12094

M3 - Article

VL - 34

SP - 50

EP - 56

JO - Journal of Food Safety

JF - Journal of Food Safety

SN - 0149-6085

IS - 1

ER -