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식품의 세균학적 표준연구 2

Studies on Microbiological Standards of Foods (II); On Contaminative Ratio and Death Characters of Coliform Group Contaminated in Soy-Bean Mash and Red Pepper Mash

미생물학회지 1965년 3권 1호 p.7 ~ 10
정윤수, 장건형,
소속 상세정보
정윤수 (  ) - 육군기술연구소 미생물연구실
장건형 (  ) - 육군기술연구소 미생물연구실

Abstract


Higher number in colony counts in coliforms, total aerobes, and anerobes was obtained from marketable soy-bean mash than front that in fermented tank. The ratio between coliform contamination and total viable cells was higher in red pepper mash than in soy-bean mash. E. coli, contaminated in soy-bean mash persisted longer at low temperature (O℃ - 5℃) than at room temperature and they vanished after seven days of storage at room temperature. At 30℃ and 35℃, these organisms were more effected than at room temperature. E. coli cells, inoculated in red pepper mash, were not recovered at room temperature after five days incubation. Soy-bean mash, completely fermented at normal conditions, were detected to contain 10^8 - 10^9 organisms per gram of sample. On the contrary, marketable soy-bean mash were found to have more than 10^9 per gram samples. Since samples were found to have more than 10^9 aerobes and anaerobes per gram, contamination of coliforms seemed to be apparent.

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