Inactivation of <i>Bacillus Subtilis </i>Spores in Miso by Continuous Joule Heating

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  • 連続通電加熱による味噌の殺菌
  • レンゾク ツウデン カネツ ニ ヨル ミソ ノ サッキン

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Abstract

<p>Miso products, such as instant miso paste, are seasonings made from fermented soybeans, and must be subjected to the inactivation of microbial spores to ensure a long shelf life. To inactivate spores in miso by conventional heating, it is necessary to heat the miso at a high temperature for a long time. However, heating can degrade the color and flavor of miso. In this study, continuous joule heating under pressure was employed to inactivate Bacillus subtilis spores in miso. A 2.7 log reduction in B. subtilis spores was achieved by applying joule heating, in which the temperature was raised to 98°C in 4 s, and then maintained for 4 s at 0.75MPa. No change in color was observed after joule heating, in contrast to the darkened color after conventional heating.</p>

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