Document Detail


Inactivation of feline calicivirus and murine norovirus during Dongchimi fermentation.
MedLine Citation:
PMID:  22608225     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Among the traditional fermented vegetables in Korea, Dongchimi is a type of kimchi with a large water base. We aimed to investigate the survival of norovirus surrogates during Dongchimi fermentation. Dongchimi spiked with feline calicivirus (FCV) or murine norovirus (MNV) was prepared following a traditional recipe. Dongchimi was initially fermented at room temperature overnight and then kept at 4 °C. The number of lactic acid bacteria, pH, acidity, and virus titer were measured 0, 1, 2, 3, 5, 7, 10, 15, 20 days after fermentation. During the fermentation process, lactic acid bacteria and acidity increased. At the end of the fermentation, population of FCV and MNV decreased about 4.12 and 1.47 log units, respectively. Based on the significant reduction of norovirus surrogate during Dongchimi fermentation, we conclude that the risk of norovirus in Dongchimi may be low.
Authors:
Min Hwa Lee; Seung-Hee Yoo; Sang-Do Ha; Changsun Choi
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Publication Detail:
Type:  Journal Article     Date:  2012-04-11
Journal Detail:
Title:  Food microbiology     Volume:  31     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-05-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  210-4     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Food and Nutrition, Chung-Ang University, Republic of Korea.
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