Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Comparative Study on Growth of Spoilage Microorganisms in Mungbean and Soybean Sprout

숙주나물과 콩나물에 대한 부패성 미생물의 증식 양상 비교

  • 유미지 (전북대학교 응용생물공학부(식품공학 전공)) ;
  • 김용석 (전북대학교 바이오식품 소재개발 및 산업화 연구센) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학 전공))
  • Published : 2004.03.01
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Abstract

This study was conducted to investigate effect of mungbean sprout and soybean sprout against the growth of spoilage microorganism (Bacillus subtilis, Bacillus cereus, Pseudomonas fluorescens, and Listeria monocytogenes). After blanching at different conditions, the viable cells of the spoilage microorganisms were increased with storage time, but the viable cells were almost same after treating with either mungbean sprout or soybean sprout. The viable cell population in minimal broth treated with filtrate of mungbean sprout was higher than that of soybean sprout after 24 hr. However, the growth of spoilage microorganism in filtrate of mungbean sprout and soybean sprout was depending upon strain type. During incubation for 72 hr at $25^{\circ}C$, the color change of mungbean sprout was appeared moderately, but in soybean sprout it was appeared clearly at 24 hr. These results indicate that the effect of mungbean sprout and soybean sprout against growth of spoilage microorganism was not different.

숙주나물과 콩나물은 blanching후 변질 속도가 크게 차이가 나는 바 이들이 Bacillus subtilis, Bacillus cereus, Pseudomonas fluorescens, Listeria monocytogenes등 4종의 부패성 및 식중독 미생물의 증식에 미치는 영향을 조사하였다. 숙주나물과 콩나물의 조리과정 중 blanching조건이 달라 각각의 조건에서 두 시료 모두 blanching하여 생균수를 측정한 결과 blanching 한 후 미생물 수는 저장시간에 따라 증가하나 그 차이가 없었다. 최소배지에 숙주나물과 콩나물 농축물 및 부패성 미생물을 접종한 후 생균수를 측정한 결과 숙주나물에 접종한 모든 균들의 초기 균수가 높았으나 24시간 이후 비슷한 증식양상을 나타내었다. 그러나 숙주나물과 콩나물의 여액을 배지로 사용하여 실험한 결과 미생물의 증식 양상은 균주 마다 다른 것으로 나타났다. 저장기간 동안 색도를 측정한 결과 숙주나물의 경우 24시간에는 색차가 거의 없다가 48시간 이후 현저한 차이를 보였고, 콩나물의 경우 24시간에 다른 계통의 색으로 변하다가 48시간 이후 현저하게 많은 차이를 보여 다른 양상을 나타내었다.

Keywords

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