Food Science and Preservation (한국식품저장유통학회지)
- Volume 3 Issue 2
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- Pages.145-148
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- 1996
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Change in the Microorganism of Pepper (Pirer nigrum L.)Treated with Ozonated Water
오존수에 처리된 후추의 저장중 미생물 변화
Abstract
This paper was carried out to investigate change in the initial microorganism of Pepper which were treated with ozonated water for microbial decontamination. When ozonated water was 30, 60, 90minutes treatment, there was decrease in the overall total microbial of the black & white pepper. Total lactic acid bacteria died completely after contacted with ozonated water for 60minutes but the inhibition rate on the total aerobic bacteria of black & white pepper were 62% and 96%, respectively. Total aerobic bacteria of four packing material was increased after 1 months of storage at 37