Comparison of the murine norovirus-1 inactivation in cabbage Kimchi with two different salinities during storage
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- 作者：Sujin Kanga ; Su-ji Kimb ; Sung Hyun Kimb ; Ji-Hyun Leeb ; Shin Young Parka ; Sang-Do Haa ; sangdoha@cau.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Murine norovirus ; Inactivation ; Kimchi ; Salt concentration ; Storage
- 刊名：Food Research International
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：84
- 期：Complete
- 页码：96-101
- 全文大小：807 K
文摘
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MNV-1 reduction in normal-salinity Kimchi was 1.75 log PFU/ml at 5 °C for 10 weeks.
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MNV-1 reduction in low-salinity Kimchi was 1.24 log PFU/ml at 5 °C for 10 weeks.
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> 90% reduction of MNV-1 in normal-salinity Kimchi was faster than low-salinity Kimchi.