In this study, we analyzed the effect of storage conditions on the survival of fungi in red pepper powder. Red pepper powder was inoculated with a total of six fungal species, namely Aspergillus terreus, Aspergillus flavus, Rhizopus microsporus, Aspergillus fumigatus, Aspergillus niger, and Aspergillus ochraceus at a final cell count of 4–6 log CFU/g. After inoculating the sterilized red pepper powder with fungi, we dried the powder on a clean bench and packaged it in zipper bags. Following drying, the water activity was 0.502±0.001. Subsequently, the red pepper powder inoculated with fungi was stored at -20oC, 5oC, 15oC, and 25oC. All six species of fungi perished the quickest at 25oC and survived for the longest (168 days) at -20oC. In summary, this study showed that fungi survive for an extended period in red pepper powder at -20oC and 5oC compared to 15oC and 25oC. Therefore, to prevent fungal contamination, red pepper powder should have a water activity below 0.6 and be stored in a zipper bag at room temperature.

ABSTRACT
Materials and Methods
    실험재료
    대상균주
    접종 균액 제조
    시료 전처리
    수분활성도 측정
    시료의 저장
    저장 조건에 따른 곰팡이 생육 실험
Results and Discussion
    저장 온도에 따른 고춧가루 중 곰팡이 생존
Acknowledgement
국문요약
Conflict of interests
ORCID
References

• 오도경(순천대학교 식품공학과) | Do-Gyung Oh (Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Korea)
• 김중범(순천대학교 식품공학과) | Jung-Beom Kim (Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Korea) Corresponding author