Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial Activity of Electrolyzed Alkaline Water against Spoilage of Microorganisms in Rice Warehouses

미곡창고 오염균주에 대한 전해알칼리수의 항균효과

  • Kim, Jin-Hee (Faculty of Food Science & Biotechnology / Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Biotechnology / Institute of Food Science, Pukyong National University) ;
  • Kim, Kotch-Bong-Woo-Ri (Faculty of Food Science & Biotechnology / Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Faculty of Food Science & Biotechnology / Institute of Food Science, Pukyong National University) ;
  • Kim, Ah-Ram (Faculty of Food Science & Biotechnology / Institute of Food Science, Pukyong National University) ;
  • Park, Sun-Mee (Faculty of Food Science & Biotechnology / Institute of Food Science, Pukyong National University) ;
  • Han, Chung-Soo (Dept. of Biosystems Engineering, Chungbuk National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology / Institute of Food Science, Pukyong National University)
  • 김진희 (부경대학교 식품생명공학부/식품연구소) ;
  • 이소영 (부경대학교 식품생명공학부/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품생명공학부/식품연구소) ;
  • 송유진 (부경대학교 식품생명공학부/식품연구소) ;
  • 김아람 (부경대학교 식품생명공학부/식품연구소) ;
  • 박선미 (부경대학교 식품생명공학부/식품연구소) ;
  • 한충수 (충북대학교 바이오시스템공학과) ;
  • 안동현 (부경대학교 식품생명공학부/식품연구소)
  • Published : 2007.01.31
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Abstract

We examined the antimicrobial activity of electrolyzed alkaline water against spoilage microorganisms in rice warehouses. Dominant microbial species were isolated from paddy, dust and air samples of three different warehouses located in Gyeongnam. We used electrolyzed alkaline water (EW) manufactured over various treatment times. The acidities (pH) of EW treated for 30 sec, 1, 2, 3, and 4 min were 8.89, 8.91, 9.20, 9.35, and 9.22, respectively. HClO contents were 150.7, 314.2, 191.8, 104.1, and 255.3 ppm, respectively. EW inhibited bacteria, yeasts, and molds; also, it inhibited three yeast species strongly. The antimicrobial effects of EW increased as pH values and HClO contents increased. EW obtained after 30 sec treatment retained the antimicrobial activities after 14 days whereas EW obtained after 1 and 2 min treatments retained the antimicrobial activities after 21 and 24 days, respectively.

경남지역 창고 3곳의 나락, 창고 내 먼지, 창고 내 낙하균에서 분리한 미생물 분포를 조사하여 우점종을 분리, 동정한 결과 곰팡이는 6종, 효모는 3종, 세균은 나락, 먼지, 낙하균에서 각각 3종씩이었다. 처리시간을 30초, 1분, 2분, 3분, 4분간 각각 처리한 전해알칼리수의 pH는 8.89, 8.91, 9.20, 9.35, 9.22 이었고 HClO 함량은 150.7, 314.2, 191.8, 104.1, 255.3 ppm이었다. 전해알칼리수의 항균효과를 측정 해본 결과 곰팡이, 세균 모두에 항균효과가 나타났으며 효모 3종에 대한 항균효과는 세균과 곰팡이에 비해 높게 나타났다. 전해알칼리수의 pH와 HClO함량이 높아짐에 따라 항균효과도 높게 나타났으며 각 전해알칼리수를 실온에 24일간 저장하면서 HClO 함량과 항균성을 측정한 결과, HClO 함량은 다소 감소하였고 30%초 처리한 것은 저장 14일까지, 1분 처리한 것은 21일까지, 2분 처리한 것은 24일 저장 후에도 항균효과를 나타냈다.

Keywords

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