간장 효모에 대하여

The authors have investigated about the microbial contamination of goods which is a criterion of hygienic control. Conducting on investigation, a special attention has been paid on the rate of microbial contamination in the goods, especially in manufacturing process of the softdrink. The authors also made an experiment on total microbes which is the criterion of contamination in each step of the process and in raw materials together with materials to be used for subdividing. Results obtained were as follows : 1) The orgin of microbial contamination was found in bottle cap and in tap water, that is, there appeared 9 colony per ml in bottle cap and 31-74 colony per ml in tap water, respectively. 2) It was found that microbial contamination are 4 colony per ml in average through year. However, it appeared 1 colony per ml in winter and 8 colony per ml in summer. 3) Coliform groups are not detected in goods through a year. 4) There was no variation in number of total microbes after ion exchange resin passage in purification process of tap water. 5) The number of microbes in goods are decreased when the raw materials are treated in high temperature short time (HTST) sterilization.

청량음료 제조적 외부로 부터 얼마나 오염이 되며 또 가장 큰 오염원은 무엇인가를 알아보기 위해 제조공정중의 각 단계별로 또 생업에 쓰이는 박과와 원과별로 윤도가 되는 총생균수를 검토하였으며 이들 얻은 결과는 다음과 같았다. 1) 생업에 쓰이는 박과와 원과중 가장 큰 제조과는 연평적 ml당 4개이었으며 동계에서는 ml당 1개정과이던 것이 하계에서는 ml당 8개과정가 검출되었다. 3)제품에서는 일년문 coliform group이 검출된 적이 거의 없었다. 4)물의 이온문환지를 통과하여도 총생균자의 약화는 거의 측정할 수 없었다. 5)제품에서 HIST를 사용한 후 사용 안할 때보다 1/8의 오염과감소를 나타냈다