

@article {5512,
	title = {{Inactivation of murine norovirus and feline calicivirus during oyster fermentation}},
	journal = {Food Microbiology},
	volume = {44},
	year = {2014},
	pages = {81{\textendash}86},
	publisher = {Elsevier Ltd},
	abstract = {Fermented seafood is popular in Asian countries. This study examined the survival of feline calicivirus (FCV) and murine norovirus (MNV) during oyster fermentation. Oysters spiked with FCV and MNV were fermented with 5{\%} or 10{\%} salt at 18{\textdegree}C for 15 days, and MNV and FCV titers, lactic acid bacteria (LAB) populations, pH, and enzymatic activity were measured at 0, 1, 3, 5, 7, 10, and 15 days post-fermentation (DPF). Reductions in MNV and FCV were greater in 5{\%} NaCl-supplemented oysters than in 10{\%} NaCl-supplemented oysters. In 5{\%} NaCl oysters, MNV and FCV titers significantly decreased by 1.60log and 3.01log, respectively, at 15 DPF. Populations of LAB increased from 3.62log10 colony-forming units/g at 0 DPF to 8.77log10 colony-forming units/g at 15 DPF during oyster fermentation supplemented with 5{\%} NaCl supplementation, and the pH decreased gradually from 5.38 at 0 DPF to 4.17 at 15 DPF. During oyster fermentation, $\alpha$-amylase, proteinase, and lipase were produced at higher levels in 5{\%} salted oysters than in 10{\%} salted oysters (P{\textless}0.01). We concluded that many of the antimicrobial factors produced in fermented oysters could contribute to a reduction in foodborne viruses. {\textcopyright} 2014 Elsevier Ltd.},
	keywords = {Feline calicivirus, Fermentation, Lactic acid bacteria, Murine norovirus, Oyster},
	issn = {10959998},
	doi = {10.1016/j.fm.2014.05.016},
	url = {http://dx.doi.org/10.1016/j.fm.2014.05.016},
	author = {Seo, Dong Joo and Lee, Min Hwa and Seo, Jina and Sang D Ha and Choi, Changsun}
}
