Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Elimination of Microorganisms Contaminated in Red Ginseng Powder by Irradiation Processing

감마선 조사를 이용한 홍삼분말의 오염미생물 제거

  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Seong-Ai (Department of Food and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Technology, Kyungpook National University)
  • Published : 1996.04.30
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Abstract

Gamma irradiation was applied to red ginseng powder for improving its hygienic quality 7.5 kGy of gamma irradiation completely eliminated the microorganisms contaminated in red ginseng powder. And there was no growth of microorganisms after six months of storage at room temperature. The molds isolated from red ginseng powder were identified as Pen. commune, Asp. niger, Asp. versicolor and Asp. Unguis, the conidia of which showed the decimal reduction dose ($D_{10}$ value) of 0.37-0.50 kGy, 0.24-0.31 kGy, 0.25-0.36 kGy and 0.28-0.41 kGy and inactivation factor of 5.0-6.5, 7.4-9.3, 6.5-9.1 and 6.1-8.4, respectively The radiosensitivity of identified molds' conidia decreased in medium containing red ginseng extract.

흥삼분말의 위생적 살균을 위해 감마선 조사기법을 이용하였다. 감마선조사에 따른 오염 미생물의 살균효과는 호기성 전세균은 7.5 kGy, 곰팡이 및 대장균군은 2.5 kGy의 조사선량으로 검출한계 이하로 제거시킬 수 있었고 실온에서 6개월 저장후에도 미생물의 생육과 증식은 없었다. 홍삼분말에서 분리, 동정된 곰팡이는 Penicillium commune, Aspergillus niger, Aspergillus versicolor, Aspergillus unguis로 이들 포자의 $D_{10}$값은 각각 0.37-0.5 kGy. 0.24-0.31 kGy, 0.25-0.36 kGy, 0.28-0.41 kGy였으며, 2.5 kGy 선량에서의 불활성화계수는 각각 5-6.5, 7.4-9.3, 6.5·.9.1, 6.1-8.4이었다. 한편 홍삼 extract를 첨가한 배지가 PDA 배지보다 더 낮은 방사선 감수성을 보였고, 분리곰팡이의 배지특성에 따른 생육양상은 배양중기 이후부터 흥삼 extract 배지상에서 생육이 왕성하였다.

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