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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Physicochemical Treatment on Growth Inhibition of Hanseniaspora uvarum Y1 from Yogurt

물리·화학적 처리에 의한 요구르트 오염균의 생육 억제효과

  • SunWoo, Chan (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Fermented Food Research Group, Korea Food Research Institute) ;
  • Yoon, So-Young (Food Research Center, CJ Research Institute) ;
  • Jung, Ji-Yeon (Food Research Center, CJ Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Kim, Dong-Hyun (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Jee (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technolog/ Institute of Food Science, Pukyong National University)
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 윤소영 (CJ 식품연구소) ;
  • 정지연 (CJ 식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2011.10.17
  • Accepted : 2011.11.29
  • Published : 2011.12.31
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Abstract

This study was conducted to investigate the cause of microbiological contamination in yogurt and evaluate the effect of physicochemical treatment on the growth inhibition of Hanseniaspora uvarum isolated from yogurt. The yeast strain Hanseniaspora uvarum Y1 was subjected to heat and pH treatments. H. uvarum Y1 was killed at $70^{\circ}C$ and $80^{\circ}C$ after 15 min and survived in a wide pH range from pH 2 to 9. However, it did not survive under pH 1 and over pH 10. In a disk diffusion susceptibility test on H. uvarum Y1, a clear zone (5 mm) of growth inhibition was observed upon treatment with electrolyzed water. The effect of ozone gas on the growth of H. uvarum Y1 was evaluated by viable cell count. Initial cell numbers of $10^2$ and $10^3$ CFU/mL of H. uvarum Y1 were completely killed by treatment for 10 and 30 min, respectively. H. uvarum Y1 was also sterilized by microwave treatment for 1 min. When treated with gamma-irradiation, the rate of killing of H. uvarum Y1 was proportional to the irradiation dose. and complete killing occurred at a dose of 50 kGy.

물리 화학적 처리에 의한 요구르트 오염균의 생육억제 효과를 알아보기 위해, 요구르트의 주요 오염균을 분리 동정하고, 열, pH, 전해수, 오존가스, microwave 처리 및 감마선을 조사하여 오염균주에 대한 사멸효과를 알아보았다. 오염된 요구르트로부터 분리한 효모의 지방산 조성 분석과 API(Analytic Profile Index) kit 분석을 실시한 결과, Hanseniaspora uvarum으로 동정되었으며 잠정적으로 Hanseniaspora uvarum Y1으로 명명하였다. H. uvarum Y1의 열 및 pH 처리에 의한 생육억제 효과를 측정한 결과, $70^{\circ}C$ 및 $80^{\circ}C$에서 15분 가열처리로 균이 사멸되었으며, pH 처리시 pH 2, 3 및 9에서 생육이 다소 억제되었으며, pH 1 및 10에서 완전히 억제되었다. 전해수 처리의 경우, clear zone이 5 mm 이상으로 H. uvarum Y1이 전해수에 높은 감수성을 가지는 것으로 나타났다. 오존가스 처리에 의한 H. uvarum Y1의 사멸효과를 측정한 결과, $10^2$ CFU의 균은 10분, $10^3$ CFU의 균은 20분 처리 시 모두 사멸한 것으로 나타났으며, microwave 처리의 경우, $10^6$ CFU 가량의 균이 1분 처리시 모두 사멸되었다. 방사선 조사의 경우, 균수를 90% 이상 감소시키는데 필요한 조사선량이 20 kGy 이상으로 H. uvarum Y1은 감마선에 저항성이 있는 균임을 알 수 있었다. 이상의 결과를 종합해볼 때 열, pH, 전해수, 오존가스, microwave 처리를 통해 요구르트 오염균주인 H. uvarum Y1의 생육을 효과적으로 억제할 수 있을 것으로 생각된다.

Keywords

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