생크림빵 크림의 구성성분이 황색포도상구균 생장에 미치는 영향

This study examined the influence of formulation variables on the growth of Staphylococcus aureus in cream-filled bread. Creams with varying ratios of milk-based to oil-based components (10:0, 6:4, 4:6, and 0:10) were prepared and supplemented with different concentrations of lemon juice (0, 2.5, and 5%), 15.9% sugar, and alternative sweeteners including D-allulose and erythritol. Creams inoculated with 2 log CFU/g S. aureus were stored at 10 and 25^oC. Conversely, increasing the proportion of oil-based cream and concentration of lemon juice effectively inhibited bacterial growth under both storage conditions. Notably, at 10^oC, no S. aureus growth was observed in creams containing 5% lemon juice or 15.9% erythritol. Conversely, at 25^oC, erythritol or lemon juice alone did not sufficiently suppress bacterial growth, but their combination significantly inhibited it. In conclusion, formulation strategies may serve as effective approaches to mitigate S. aureus growth in cream-filled baking products.