• 한국식품위생안전성학회지
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• 제12권3호
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• pp.205-209
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• 1997

Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

• 한국식품위생안전성학회지
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• 제10권1호
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• pp.45-51
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• 1995

Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 103/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.