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濁酒의 細菌汚染度 調査 硏究

A Study on Bacterial Contamination of "Makgalli" the Aboriginal Alcobolic Drink

공중보건잡지 1972년 9권 2호 p.373 ~ 378
이재관, 李容旭, 鄭文植,
소속 상세정보
이재관 (  ) - 서울대학교 보건대학원
李容旭 (  ) - 서울대학교 보건대학원
鄭文植 (  ) - 서울대학교 보건대학원

Abstract


For the purpose of determining the degree of bacterial contamination of "Makgalli," the aboriginal alcoholic drink in extensive use among Koreans for many generations, the author collected 10 specimens from the breweries, 10 from wholesaler´ and 120 specimen from bars and restaurants during the period from June through September 1972. Major findings obtained from the bacteriological examinations of the 140 specimens were as follows:
1. The number of bacterial counts of the specimens obtained from the bars and restaurants increased with the rise in atmospheric temperatures and warmer months in which the samples were drawn, namely, it averaged 1.6×10⁴/ml in June, 2.4×10??/ml in July, 4.6×10??/ml in August and 3.2×10??/ml in September.
2. Notable difference was observed in the bacterial counts according to positions where the drinks were being handled.
They were 1.6×10²/ml at the breweries, 2.1×10²/ml at the wholesalers and 1.2×10³/ml at the bars or restaurants where "Makgalli" was served. The specimens taken both at the breweries and wholesalers´ demonstrated no E. coli group, while those taken at the bars and restaurants turned out to be invariably E. coli positive, at the rate of 9 specimens out of 10. E. coli group counts averaged 1.3×10²per 100 ml of specimen.
3. General bacterial counts as well as number of yeasts and coli bacilli with specimens taken from bars and restaurants varied according to the temperatures in which the specimens were kept. A highest bacterial (general) count or 3.2×10??/ml was demonstrated after 96 hour incubation at 37℃, while the lowest being 1.0×10³/ml after 96 hours at 0℃. The highest count of yeast or 4.9×10??/ml was seen after 24 hour incubation at 26℃ while the lowest turned out to be 3.2×10?//ml after 96 hours at 37℃ Coli bacilli perished within shorter hours with the increase of temperature.
4. Coli bacilli detected in "makgalli" drinks in circulation were found typical coli groups in biochemical tests.

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