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알콜처리가 인삼분말에 오염된 미생물의 성장에 미치는 영향 KCI 등재

Effect of Alcohol Treatment on Growth of Microorganisms Contaminated in Ginseng Powders

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

Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be considered as an effective means for decontaminating microorganisms in ginseng powder.

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