EFFECT OF FERMENTED SOY PASTES (MISO) ON E.COLI AND E. COLI 0157; H. CELLS SURVIVAL DURING CURING OF GRILLED BORI FISH
Abstract: The aim of this investigation was to study the behavior of inoculated test organisms E. coli and E. coli 0157 in grilled Bori. E. coli in uncured grilled Bori fish (control sample A) kept at 30ْc showed that highest numbers (approximately 99x10 & 82x10 cfu /g, respectively) reached after 2 days then completely spoiled. On contrast, in (control sample B) which cured with soy paste only without microbe, there was no microbial growth in all grilled fish kept at (30ْand 4ْc) until 1,3 days respectively. All samples showed a decrease in their numbers of E. coli at room temperature after 2 days where paste (no.1) contained the lowest number reached to (90 cfu / g) Also, both the paste (no.3) and (no.4) reached to (8.4 x10 cfu/g) and (9.9 x10 cfu/g), respectively. Then, all samples spoiled at the third day of incubation. On the other hand, the samples when storage at 4ْc revealed some decrease for both E. coli and E. coli 0157 during all period from incubation time. The viable counts of E. coli 0157 which stored at 30ْc had higher numbers than other strain. Both the soy paste samples (no.11) and (no.19) or (no.22) scored the highest antimicrobial effect against both pathogens at room temperature after 2 days, and more effect of E. coli only when stored at 4ْc after 7 days from beginning of the experiment , but cells of E. coli 0157 were slightly resistant. Whereas, data of treated sample (no.15) scored a moderate decrease in cell counts at refrigerator temperature reaching the minimum approximately (5x10, 8.5x10 cfu/g) respectively for both pathogens after 7 days from beginning of experiment .The number of E. coli cells in the treated samples (21,22 and 23) kept at 30ْc decreased sharply and reached to minimum level (9x10 and 6x10 cfu/g) after 2 days for soy paste (no.22) . But cells numbers of E. coli 0157 appeared mor resistant than the other strain at the same conditions. Also, when the treated samples kept at refrigerator, the test organism decreased slightly in their numbers and reached to the lowest level at the end of period. From the previous data, it could be concluded that the antimicrobial effect of different types of fermented soy pastes (miso) were higher for E. coli than E. coli 0157 indicating that the later strain was the more resistant
Publication year 2008
Organization Name
serial title Egypt . J . Agric . Res.,
Author(s) from ARC
External authors (outside ARC)
    عبير أحمد محمود أبو زيد 1- قسم بحوث الأغدية الخاصة والتغدية – معهد بحوث تكنولوجيا الأغدية – مركز البحوث الزراعية – جيزة – مصر
Publication Type Journal
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