コーヒー,紅茶および緑茶飲料におけるBacillus属細菌の挙動
書誌事項
- タイトル別名
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- Behavior of <I>Bacillus </I>Bacteria in Coffee, Black Tea, and Green Tea Drinks
- コーヒー，紅茶および緑茶飲料における<I>Bacillus</I>属細菌の挙動
- コーヒー,コウチャ オヨビ リョクチャ インリョウ ニ オケル Bacillusゾク サイキン ノ キョドウ
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The behavior of heat-resistant spore-forming bacteria (Bacillus cereus, B. subtilis, and B. coagulans) during storage in various coffee, black tea, and green tea drinks was investigated. Spores of each Bacillus species were inoculated into each drink. After heat pasteurization at the lowest condition under the Food Sanitation Act for soft drinks with ≥pH 4.6 (85°C, 30 min), viable bacterial counts under each optimum growth temperature were measured for two weeks. Viable counts of the three species of Bacillus inoculated into coffee, black tea, and green tea without milk decreased, whereas B. cereus and B. subtilis increased in coffee and black tea drink with milk. These results suggest that the commercial sterility of coffee, black tea, and green tea drinks without milk can be guaranteed with pasteurization of 85°C for 30 min, even if the Bacillus species is present.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 59 (11), 591-594, 2012
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681385326592
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- NII論文ID
- 10031130369
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 024070614
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可