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靑果汁에서 一部細菌의 溫度別 發育狀態와 pH變化에 關한 硏究

A Study on Growth of Microorganisms by Variation of pH and Temperatures in Frut Juice

공중보건잡지 1975년 12권 1호 p.141 ~ 148
이유원,
소속 상세정보
이유원 (  ) - 서울대학교 보건대학원

Abstract


An investigation on growth of Staphylococcus aureus, Salmonella typhimurium and Escherichia coli and variation of pH in watermelon and muskmelon juice was examined at 4℃, room temperature(24∼35℃) and 37℃ over periods of 4,8,14,24,36,48 hours. The results are summarized as follows;
1. At 37℃ the maximum numbers of S. aureus, S. typhimurium and E. coli in watermelon juice were attained after 14, 14 and 20 hours, whereas at room temperature after 24, 20 and 24 hours of inclubation.
2. At 37℃, the maximum numbers of S. aureus, S. typhimurium and E. coli in muskmelon juice were attained after 14, 8 and 14 hours, whereas at room temperature after 14, 14 and 20 hours of inclubation.
3. In both watermelon and muskmelon juice, E. coli increased best, and it was followed in order by S. aureus and S. typhimurium at both 37℃ and room temperature. The rate of growth for the three organisms was faster at 37℃ than room temperature. At 4℃, no increase was obtained for those three organisms.
4. The pH of watermelon (initial pH 6.21) and muskmelon juice (initial pH 6.10) was reduced while those three organisms were increasing. At 37℃ and room temperature, the pH of watermelon juice inoculated with S. aureus was 5.08, 5.59, S. typhimurium 4.71, 4.70, E. coli 4.82, 4.80, control group 6.17, 6,34 and the pH of muskmelon juice inoculated with S. aureus was 4.11, 3.93, S. typhimurium4.14, 3.98, E coli 4.25, 4.25, control group 4.18, 4.0 after 48 hours of inclubation. At 4℃, there was no change of pH after 48hours of inclubation.
5. Three organisms were increased better in watermelon juice than in muskmelon juice

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