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      저자 : Mattay, Jochen (검색결과 3 건)
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      • Protective effects of biofilms on Bacillus cereus spores against wet and dry heat treatments

        Alixander Mattay Pawluk,Dabin Kim,Young Hun Jin,Jae-Hyung Mah 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10

        Bacillus cereus is a foodborne pathogen that can form spores and biofilms to withstand environmental stresses. These structures aid the bacteria to survive insufficient heat sterilisation processes of foods and food contact surfaces. This study was performed to determine whether the biofilm structure adds an extra layer of protection against wet and dry heat treatments to the spores found within them. Using methods developed to measure the heat resistance of spores in intact biofilms, it was found that B. cereus spores have dramatically higher heat resistances (D-values) when present in biofilms rather than as planktonic spores, and that dry heat is less effective than wet heat at killing the spores in biofilms. Additionally, spores in biofilms of the B. cereus strain isolated from Cheonggukjang (Korean fermented whole soybean), showed higher heat resistance to the wet heat treatment than the B. cereus reference strain. Exposed to dry heat, spores in biofilms of both strains showed similar resistance. This research is valuable for the further understanding of the protective effects of biofilms formed in food environments to reduce the food safety risks associated with B. cereus.

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        Photochromic resorcin[4]arenes: stabilization of intramolecular anthracene dimers in solution

        Schafer, Christian,Rozhenko, Alexander B.,Mattay, Jochen Korean Society of Photoscience 2009 Photochemical & photobiological sciences Vol.8 No.8

        Several resorcin[4]arenes functionalized with two anthracene units on opposite sides of the upper rim of the macrocycle were synthesized. We investigated the potentially photochromic properties of these systems, with the main focus on the intramolecular [4+4] cycloaddition of the anthracenes and its reversibility by thermal ring opening. Whereas compound 9 proved to be a switchable host system (by irradiation and temperature, T-type photochromic substances), compounds 10-12 formed intramolecular photodimers upon irradiation, which are only stable at low temperature. The reopening occurred immediately at room temperature and was followed by UV/VIS spectroscopy. Further investigations showed that the cyclodimer of 11 can be stabilized significantly by sodium cations due to crown ether-like complexation. Additionally, quantum chemical calculations were performed to evaluate the different behaviour.

      • Inhibitory effects of food additives on biogenic amine production during fermentation of Baechu kimchi, a fermented Korean cabbage

        Young Hun Jin,Junsu Lee,Alixander Mattay Pawluk,Jae-Hyung Mah 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10

        Kimchi, one of the most popular lactic acid fermented foods, is generally recognized as safe for consumption, but several reports have suggested potential risks associated with biogenic amines (BAs; particularly tyramine) in the food. This study was carried out to investigate the inhibitory effects of five food additives that were selected based on in vitro experiments on BA production during fermentation of Baechu kimchi. All Baechu kimchi groups prepared with the additives were inoculated with a prolific tyramine-producing Lactobacillus brevis strain to ensure tyramine production. Among the additives, 5% Additive A and 1% Additive B significantly inhibited the tyramine production, showing about 76% and 87% reduction, respectively, in Baechu kimchi fermentation. In addition, content of other BAs in the both groups was also considerably reduced by 23-52% and 22-68%, respectively. Such reductions may be attributed to the inhibition of growth and/or amino acid decarboxylase activity of indigenous and/or inoculated BA-producing bacteria. For practical application, further studies on the effects of food additives on organoleptic and nutritional characteristics of kimchi is required.

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