【摘 要】
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The traditional approach of enumerating microbes at different stage of food storage to establish food safety regarded as expensive,slow and has not led to a
【机 构】
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Division of Animal Life Science, Konkuk University,Seoul, 143-701, KOREA
论文部分内容阅读
The traditional approach of enumerating microbes at different stage of food storage to establish food safety regarded as expensive,slow and has not led to a cumulative,structured database of information.Therefore,predictive microbiology has risen to evaluate microbiological safety.The aim of this study is to apply mathematical models on the growth of microflora in semi-dried sausage containing kimchi power which was added to improve the tastes.Products were manufactured under the laboratory conditions and kimchi power was made by hot drying method.Microbiological analysis (Total viable cells,anaerobic,lactic acid,heat-stable,and psychrotrophic bacteria,coliforms)was performed during 35 days of storage at 5℃.
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