물리ㆍ화학적 처리에 의한 멸균 초콜릿 우유 오염균의 생육억제 효과

국문 초록 (Abstract)

멸균 초콜릿 우유로부터 분리한 내열성 균주에 대해 열, pH, 전해수, 오존처리, microwave 및 감마선 처리를 하여 균주의 사멸효과에 대해 알아보았다. 균주의 지방산 분석과 API kit를 통하여 균주를 동정한 결과, Bacillus lentus로 동정되었으며, 잠정적으로 Bacillus lentus M1으로 명명하였다. B. lentus M1에 110℃, 15분간 열처리하였을 경우 생육이 억제되었으며, pH 처리 시 pH 5 이하, 10 이상에서 생육이 억제된 것으로 나타났다. B. lentus M1에 대한 전해수의 항균활성을 paper disc법으로 측정한 결과, 높은 생육억제를 보였으며, 오존 처리의 경우 초기 균수가 10² CFU가량의 균을 10분 동안, 10³ CFU가량의 균을 30분 동안 처리 시 균의 생육이 억제되는 것으로 나타났다. Microwave를 1분간 처리 시 B. lentus M1이 모두 사멸한 것으로 나타났다. 감마선 조사의 경우, 1 kGy 조사 시 생균수가 1.61×10³ CFU로 초기 균수에 비해 4 log cycle 가량 균수가 감소하였으며 7 kGy에서 완전히 사멸하였다. 이상의 결과를 통해 열, pH, 전해수, 오존 처리 및 방사선 처리 방법이 멸균 초콜릿 우유의 생존 오염균인 B. lentus M1을 효과적으로 사멸시킬 수 있을 것으로 사료된다.

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the cause of microbiological contaminants in aseptic chocolate milk and evaluate the effect of a physicochemical treatment on the growth inhibition of isolated bacterial strains. The bacterium isolated from aseptic chocolate milk was identified as Bacillus lentus and was named B. lentus M1. In the heat and pH treatment, the growth of B. lentus was inhibited at 110℃ for ＞15 min and at pH’s ＜5 and ＞10. An electrolyzed water treatment against B. lentus M1, revealed 5 ㎜ growth past the inhibition zone. The effect of ozone gas on B. lentus M1 growth was evaluated using viable cell counts. When the initial number of B. lentus M1 was 10² and 10³ CFU, the bacteria were completely suppressed by ozone gas treatment for 10 and 30 min, respectively. In a microwave treatment, B. lentus M1 was sterilized following microwave treatment for 1 min. As the result of γ-irradiation against B. lentus M1, numbers decreased as the γ-irradiation dosage increased. These results show the growth inhibition effects against contaminants in aseptic chocolate milk using physicochemical treatments.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 문헌

참고문헌 (Reference)

1 김영국, "전해수와 구연산을 이용한 양상치의 품질 향상 및 미생물 저감화 효과" 한국식품과학회 41 (41): 578-586, 2009

2 김병희, "육가공용 향신료의 위생화를 위한 감마선 및 전자선 조사 효과 비교" 한국축산식품학회 30 (30): 124-132, 2010

3 김현주, "시판 아이스크림의 미생물 오염도 및 감마선 조사효과" 한국동물자원과학회 47 (47): 867-876, 2005

4 안동현, "미곡창고 오염균주에 대한 전해알칼리수의 항균효과" 한국식품영양과학회 36 (36): 111-116, 2007

5 최경근, "메주발효에 관여하는 우량균주의 분리, 동정 및 생육특성" 한국식품영양과학회 32 (32): 818-824, 2003

6 김영식, "레토르트 및 감마선 조사에 의한 화닭 덮밥 소스의 미생물 제어 효과 비교" 한국축산식품학회 30 (30): 141-147, 2010

7 정충일, "국내 시판 우유의 보존성 비교" 한국축산식품학회 22 (22): 247-251, 2002

8 Son JC, "What is a microwave oven" 32 : 2-11, 1999

9 Ha TJ, "Utilization of chitosan to improve the quality of processed milk" 30 : 630-634, 2001

10 Burton H, "The sulphydryl groups in milk measured by an amperometric titration" 3 : 1729-, 1959

11 Yoon YC, "Studies on the changes of physicochemical quality in UHT-treated market milk during storage" 12 : 82-86, 1990

12 Miller LT, "Single derivatization method for routine analysis of bacterial whole-cell fatty acid methyl esters, including hydroxy acid" 16 : 584-586, 1982

13 Mcmeekin TA, "Shelf life prediction: status and future possibilities" 33 : 65-83, 1996

14 Han Y, "Response surface modeling for the inactivation of E. coli O157:H7 on green peppers by ozone gas treatment" 67 : 1188-1193, 2006

15 Kim JB, "QApplication of ozone for enhancing the microbiological safety and quality of foods: a review" 62 : 1071-1087, 1999

16 Kim SS, "Pasteurization efficiency of a continuous microwave HTST system for milk" 31 : 1392-1396, 1999

17 Rice RG, "Ozone in the United States of America-state of the art" 21 : 99-118, 1999

18 Geering F, "Ozone application－The state of the art in Switzerland" 21 : 187-200, 1999

19 Motter J, "Objective evaluation of the UHT process with respect to the quality of milk" 39 : 15-25, 1985

20 Food,Agriculture,Forestry and Fisheries, "Ministry for food agriculture forestry and fisheries" Food, Agriculture, Forestry and Fisheries 348-349, 2010

21 Park SY, "Microbiological qualities and post-pasteurization contaminations of UHT milk produced in Korea" 24 : 9-18, 2006

22 Park SJ, "Method of sterilization using ozone in food industry" 33 : 50-57, 2000

23 Park KJ, "Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water" 28 : 1104-1110, 1996

24 Jeong JH, "Identification of spoilage bacteria isolated from aseptic packaged cooked rice and application of acidic electrolyzed saline solution as water-for-cooked rice" 31 : 788-793, 1999

25 Kim YH, "Global dairy industry outlook and current situation: I. An overall perspective of milk production" 27 : 29-35, 2009

26 Tanaka T, "Fundamental studies of acidic electrolyzed water on the bactericidal activity and its mechanism" 33 : 1-5, 2005

27 Dondo A, "Foods: their preservation by combined use of refrigeration and ozone" 8 : 16-25, 1992

28 Korea Food and Drug Administration, "Food code"

29 Restaino L, "Efficacy of ozonated water against various food-related microorganisms" 61 : 3471-3475, 1995

30 Ham JS, "Effects of gamma irradiation on queso blanco" 25 : 15-20, 2007

31 Ham JS, "Changes of chemical bacteriological and allergenicity of raw milk by gamma irradiation" 23 : 93-98, 2005

32 Christiansson A, "Bacillus cereus spores in raw milk: factors affecting the contamination of milk during the grazing period" 82 : 305-314, 1999