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

  • 제40권8호
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  • Pages.1195-1199
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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 System 처리가 옥수수수염 차의 저장 중 Escherichia coli 및 Listeria monocytogens의 생육 저해에 미치는 영향

Inactivation of Foodborne Pathogenic Bacteria in Corn Silk Tea Using a Microwave Plasma Sterilization System

  • 유동진 (충남대학교 농업생명과학대학 식품공학과) ;
  • 최동원 (충남대학교 농업생명과학대학 식품공학과) ;
  • 신윤지 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송혜연 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Yu, Dong-Jin (Dept. of Food Science and Technology, Chungnam National University) ;
  • Choi, Dong-Won (Dept. of Food Science and Technology, Chungnam National University) ;
  • Shin, Yoon-Ji (Dept. of Food Science and Technology, Chungnam National University) ;
  • Song, Hye-Yean (Dept. of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science and Technology, Chungnam National University)
  • 투고 : 2011.06.24
  • 심사 : 2011.06.30
  • 발행 : 2011.08.31
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초록

옥수수수염 차의 MPSS 처리에 의한 위해미생물의 살균 효과에 대하여 연구하였다. 옥수수수염 차에 E. coli와 L. monocytogenes를 5~6 log CFU/mL 수준으로 접종하고, MPSS 처리한 후 25$^{\circ}C$에서 12일 동안 저장하면서 실험하였다. E. coli는 1, 2, 3 회 MPSS 처리 후 각각 1.14, 2.49, 5.72 log CFU/mL의 감균 효과를 보였고, L. monocytogenes는 MPSS 1, 2, 3회 처리 후 각각 1.93, 4.49, 6.62 log CFU/mL의 감균 효과를 보였다. 또한, E. coli와 L. monocytogenes 모두 MPSS 4회 처리 후에는 모두 사멸되었고, 저장 12일까지 검출되지 않았다. 그리고 MPSS 처리는 옥수수수염 차의 TPC에 부정적인 영향을 끼치지 않았고, 탁도는 4회 이상 MPSS 처리에 의해 향상되었다. 따라서 본 연구 결과, MPSS 처리는 옥수수수염 차의 품질 유지와 더불어 미생물 생육 억제가 가능하기에 옥수수수염 차의 살균에 MPSS를 적용할 수 있다고 판단된다.

Inactivation of foodborne pathogenic bacteria in corn silk tea was evaluated using a microwave plasma sterilization system (MPSS). Corn silk tea was inoculated with Escherichia coli and Listeria monocytogenes, treated with an MPSS treatment, and stored at 25$^{\circ}C$ for 12 days. The one, two, and three cycles of treatment with MPSS reduced the population of E. coli by 1.14, 2.49, and 5.72 log CFU/mL, respectively, compared to that of the control. In the case of L. monocytogenes, one, two, and three cycles of MPSS treatment reduced the population by 1.93, 4.49, and 6.62 log CFU/mL, respectively. Both E. coli and L. monocytogenes were eliminated within four cycles of treatment with MPSS, and even after 12 days of storage, the bacteria were not detected. Total polyphenol content in the corn silk tea did not change much among treatments, and turbidity of the corn silk tea improved following four cycles of MPSS treatment. These results suggest that MPSS treatment can be useful for improving the microbial safety and quality of corn silk tea during storage.

키워드

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피인용 문헌

  1. Sensory Characteristic and Drivers of Liking for Functional Beverages vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.741