저장조건이 고춧가루 중 곰팡이 생존에 미치는 영향
(주)코리아스칼라
- 최초 등록일
- 2023.06.19
- 최종 저작일
- 2023.04
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 38권 / 2호
ㆍ저자명 : 오도경, 김중범
목차
ABSTRACT
Materials and Methods
실험재료
대상균주
접종 균액 제조
시료 전처리
수분활성도 측정
시료의 저장
저장 조건에 따른 곰팡이 생육 실험
Results and Discussion
저장 온도에 따른 고춧가루 중 곰팡이 생존
Acknowledgement
국문요약
Conflict of interests
ORCID
References
영어 초록
In this study, we analyzed the effect of storage conditions on the survival of fungi in red pepper powder. Red pepper powder was inoculated with a total of six fungal species, namely Aspergillus terreus, Aspergillus flavus, Rhizopus microsporus, Aspergillus fumigatus, Aspergillus niger, and Aspergillus ochraceus at a final cell count of 4–6 log CFU/g. After inoculating the sterilized red pepper powder with fungi, we dried the powder on a clean bench and packaged it in zipper bags. Following drying, the water activity was 0.502±0.001. Subsequently, the red pepper powder inoculated with fungi was stored at -20oC, 5oC, 15oC, and 25oC. All six species of fungi perished the quickest at 25oC and survived for the longest (168 days) at -20oC. In summary, this study showed that fungi survive for an extended period in red pepper powder at -20oC and 5oC compared to 15oC and 25oC. Therefore, to prevent fungal contamination, red pepper powder should have a water activity below 0.6 and be stored in a zipper bag at room temperature.
참고 자료
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