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홍삼에서 분리한 Aspergillus sp . 의 동정 및 식품보존료가 균의 성장에 미치는 영향 KCI 등재

Identification of Aspergillus sp . Isolated from Red - Ginseng and Effect of Preservative on Its Growth

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

One kind of fungus was isolated and identified from comtaminated red-ginseng in order to give fundermental data for improving hygienic quality of ginseng product. The isolated strain was identified as Aspergillus sp. Hyphae of the strain had septum structure. The strain showed vesicle and aterigmata structure which were typical characteristics of Aspergillus species. The growth of the strain was slightly inhibited by sodium benzoate and potassium sorbate at a concentration of 0.05%. The strain showed no growth at 4.0% potassium sorbate. The isolated strain Aspergillus sp. showed no significant degradation in the presence of red-ginseng saponins.

저자
  • 곽이성(한국인삼연초연구원) | Yi Seong Kwak
  • 주종재(군산대학교 식품영양학과) | Jong Jae Choo