포장두부에서 분리한 부패세균의 특성에 관한 연구

A Study on Characteristics of Spoilage Bacteria Isolated from Packed Tofu

본 연구는 포장두부에서 부패 세균을 분리.동정하고, 부패균주의 생육 특성과 내열성을 조사하여 두부 제조공정의 위생관리를 위한 기초 자료로 제시할 목적으로 수행되었다. 포장두부의 부패에 관여하는 세균을 분리하여 Vitek system을 이용하여 동정한 결과, Strain No. T1은 Enterobacter amnigenus일 확률이 92%, Strain No T2는 Flavobacterium indologenes일 확률이 96%이었다. 이들 균주는 $35^{\circ}C$와 pH6.5일 때 가장 생육이 왕성하였다. Enterobacter amnigenus T1의 내열성을 검토한 결과, $60^{\circ}C$에서 2분 처리하였을 경우 초기보다 56.3%, $70^{\circ}C$에서는 37.8%, $80^{\circ}C$에서는 34.0%, $90^{\circ}C$에서 처리했을 때는 22.2%가 잔존하였고, Flavobacterium indologenes T2 경우는 $60^{\circ}C$에서 2분 동안 처리하였을 때 74.8%, $70^{\circ}C$에서는 65.7%, $80^{\circ}C$에서는 37.3%, $90^{\circ}C$에서 처리했을 경우는 9.3%가 잔존하였다.

This study was undertaken with packed tofu products to serve as a basic source for sanitary control of tofu production by detecting spoilage bacteria in tofu from which are isolated, investigating heat-resistance and growth characteristics of spoilage bacteria. Isolated strains were confirmed as relevant strains in tofu spoilage, and Strain No. Tl, T2 show 92% probability to be Enterobacter amnigenus, and 96% to be Flavobacterium indologenes according to the result of identifYing strains by using Vitek system. Both strains had high viability at $35^{\circ}C$, pH 6.5. In the heat-resistance test of isolated strains, Enterobacter amnigenus Tl was treated for 2 mins, the number remained 56.3% of the initial number at $60^{\circ}C$, 37.8% at $70^{\circ}C$, 34.0% at $80^{\circ}C$ and 22.2% at $90^{\circ}C$, and Flavobacterium indologenes T2 was treated for 2 mins, the number remained 74.8% of the initial number at $60^{\circ}C$, 65.7% at $70^{\circ}C$, 37.8% at $80^{\circ}C$ and 9.3% at 90^{\circ}C$.