Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju)

Journal of Food Protection

Volumn 78, Issue 4, 2015, Pages 812-818

  Jeon, Se Hui ^a   Kim, Nam Hee ^a   Shim, Moon Bo ^b   Jeon, Young Wook ^b   Ahn, Ji Hye ^b   Lee, Soon Ho ^c   Hwang, In Gyun ^c   Rhee, Min Suk ^a  

^a Korea University   (South Korea)

^b Hitejinro Co   (South Korea)

^c Ministry of Food and Drug Safety   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; FUNGI; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS; VITACEAE; YERSINIA ENTEROCOLITICA;

ALCOHOLIC BEVERAGE; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIUM; BEER; ENTEROBACTERIACEAE; FERMENTATION; FRUIT; FUNGUS; ISOLATION AND PURIFICATION; MICROBIOLOGY; ORYZA; VITIS; WINE;

ALCOHOLIC BEVERAGES; BACILLUS CEREUS; BACTERIA; BEER; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FERMENTATION; FRUIT; FUNGI; ORYZA; VITIS; WINE;

EID: 84926289699     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-431     Document Type: Article

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57. This study was supported by grant 11162MFDS063 from the Korea Ministry of Food and Drug Safety in 2011 to 2012 and partially supported by School of Life Sciences and Biotechnology for BK21 PLUS, Korea University. The authors thank the Institute of Biomedical Science and Food Safety, CJ Food Safety Hall, at Korea University for providing equipment and facilities.