한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제40권1호
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  • Pages.123-127
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  • 2011
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Microwave Plasma Sterilization System을 이용한 배추 절임수의 미생물 저감화

Microbial Inactivation in Kimchi Saline Water Using Microwave Plasma Sterilization System

  • 유동진 (충남대학교 농업생명과학대학 식품공학과) ;
  • 신윤지 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김현진 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송현정 (충남대학교 농업생명과학대학 식품공학과) ;
  • 이지혜 (충남대학교 농업생명과학대학 식품공학과) ;
  • 장성애 (충남대학교 농업생명과학대학 식품공학과) ;
  • 전소정 (충남대학교 농업생명과학대학 식품공학과) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김성재 (진양 플라텍) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Yu, Dong-Jin (Dept. of Food Science & Technology, Chungnam National University) ;
  • Shin, Yoon-Ji (Dept. of Food Science & Technology, Chungnam National University) ;
  • Kim, Hyun-Jin (Dept. of Food Science & Technology, Chungnam National University) ;
  • Song, Hyeon-Jeong (Dept. of Food Science & Technology, Chungnam National University) ;
  • Lee, Ji-Hye (Dept. of Food Science & Technology, Chungnam National University) ;
  • Jang, Sung-Ae (Dept. of Food Science & Technology, Chungnam National University) ;
  • Jeon, So-Jung (Dept. of Food Science & Technology, Chungnam National University) ;
  • Hong, Soon-Taek (Dept. of Food Science & Technology, Chungnam National University) ;
  • Kim, Sung-Jae (Jinyang Platech Co.) ;
  • Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
  • 투고 : 2010.10.15
  • 심사 : 2010.12.08
  • 발행 : 2011.01.31
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초록

김치 제조 공정에서 사용되는 김치 절임수의 미생물학적 안전성 확보와 재활용을 위한 연구로써, 본 연구에서는 microwave plasma sterilization system을 이용한 김치 절임수의 미생물 수 저감화를 위하여, E. coli O157:H7, L. monocytogenes, S. Typhimurium에 대한 살균 효과를 측정하고, 또한 사용한 김치 절임수에 본 장치를 적용하였다. 김치 공장에서 반복 사용한 절임수에 있는 coliform, E. coli, Salmonella spp., total aerobic bacteria, yeasts and molds가 사용 횟수가 늘어남에 따라 미생물 수가 증가하였다. Microwave plasma를 이용한 살균처리에서는 E. coli O157:H7, L. monocytogenes, S. Typhimurium의 $D_{10}$-value가 0.48, 0.52, 0.45 cycle로 각각 측정되었고, 또한 1회 사용한 절임수에 microwave plasma sterilization system 적용 시, coliform, E. coli, Salmonella spp., total aerobic bacteria, yeasts and molds 숫자가 유의적으로 감소하였다. 따라서 본 연구 결과, 김치공장의 김치 절임수를 재사용하기 위해서 microwave plasma sterilization system을 이용한 살균방법이 적합하다고 판단된다.

This study was conducted to decrease the microbial hazard in kimchi saline water with microwave plasma sterilization system and to evaluate the inactivation of foodborne pathogens by the microwave plasma sterilization system as a non-thermal treatment. Contamination of coliform, Escherichia coli, and yeasts and molds were detected in the used saline water, and the microbial populations increased as the saline water was reused repeatedly. The $D_{10}$-values of E. coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes by the microwave plasma sterilization system were 0.48, 0.52, and 0.45 cycle, respectively. In addition, the microbial populations of coliform, E. coli, Salmonella spp., total aerobic bacteria, and yeasts and molds in the used kimchi saline water were significantly decreased by treating the saline water using the microwave plasma sterilization system. Therefore, these results suggest that microwave plasma sterilization system can be useful in improving the microbial safety of the used saline water.

키워드

참고문헌

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피인용 문헌

  1. Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process vol.21, pp.2, 2016, https://doi.org/10.3746/pnf.2016.21.2.147
  2. Inactivation of Foodborne Pathogenic Bacteria in Corn Silk Tea Using a Microwave Plasma Sterilization System vol.40, pp.8, 2011, https://doi.org/10.3746/jkfn.2011.40.8.1195
  3. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1715
  4. Supercooling as a potentially improved storage option for commercial kimchi vol.86, pp.3, 2011, https://doi.org/10.1111/1750-3841.15633