Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Microbial Population of Foodborne Pathogens during Fermentation of Mulberry Wort

오디 발효액의 발효기간 동안 식중독 세균수의 변화

  • Han, Sanghyun (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Ryu, Song Hee (Chemical Safety Division, Department of Agro-Food Safety and Crop Protection, NAS, RDA) ;
  • Park, Woonra (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Lim, Euna (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Se-Ri (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Won-Il (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Yun, Bohyun (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Kim, Hyun-Ju (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA)) ;
  • Ryu, Jae-Gee (Microbial Safety Team, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences (NAS), Rural Development Administration (RDA))
  • 한상현 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 류송희 (농촌진흥청 국립농업과학원 농산물안전성부 화학물질안전과) ;
  • 박운라 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 임은아 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김세리 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김원일 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 윤보현 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 김현주 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀) ;
  • 류재기 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물팀)
  • Received : 2016.09.29
  • Accepted : 2016.11.01
  • Published : 2016.12.30
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Abstract

Mulberry is considered a healthy food for antioxidants and many other beneficial nutrients. However, food safety concerns exist as this commodity scarcely passes through a sanitizing step due to the fragile nature of mulberry fruits. Fermented mulberry wort is one traditional way to utilize and preserve mulberries by mixing with sugars although hygienic practices are not often implemented. The purpose of this study was to investigate the fate of foodborne pathogens in fermented mulberry wort. Microbial population of inoculated E. coli in mulberry wort showed a decreasing pattern as the fermentation progressed. A quicker decrease was observed in the mulberry wort mixed with sugar at 1 to 0.8 ratio (w/w, mulberry: sugar) compared to 1 to 1 ratio, which could be due to the amount of acids generated during the fermentation process. When fully-fermented mulberry wort was contaminated with foodborne pathogens, they all decreased in population although their deceasing patterns varied depending on the species of tested bacteria. Steep deceases in population of inoculated foodborne pathogens were observed when the fermented wort was stored at $30^{\circ}C$ in comparisons to the other storage temperature, 5 and $20^{\circ}C$, regardless of bacterial species. This study necessitates the optimization of a sanitizing process during fermentation and storage of mulberry wort.

오디를 포함한 베리류의 건강 기능성이 알려지면서 생산량 증가 및 가공식품 개발이 활발해지고 있지만 베리류 과실의 특성상 상처 입거나 무르기 쉬워 생과로 유통되기 보다는 다양한 형태의 가공품으로 유통되고 있다. 베리류를 원료로 식물발효액을 제조하기도 하는데 대부분 소규모 이루어져 원료의 안전성 및 제조과정에 대한 위생관리가 시급하다. 본 연구는 오디 발효액 제조에 사용되는 원물이 유해 세균에 오염되었을 경우와 발효액으로 소량 포장되는 단계에서 유해 세균에 오염되었을 경우에 오디 발효액 발효과정 중 그리고 오염 발효액 보관과정 중 오염세균의 세균수 변화를 조사하기 위해 수행되었다. 오디 발효액이 발효되는 동안 원물에 접종된 E. coli는 시간이 지나면서 감소하는 양상이었다. 특히 오디 원물의 무게 대비 100%로 설탕을 혼합한 처리구 보다는 80%로 혼합한 처리구에서 E. coli의 세균수 감소가 급격하였는데, 설탕을 원물 무게의 80%로 혼합하였을 때 발효과정 중 생기는 총 산도가 100% 혼합처리구보다 높음으로써 결과적으로 발효액의 pH가 낮아지게 되어 발생한 결과인 것으로 판단된다. 발효가 완료되어 발효액으로 제품화되는 과정에서 식중독세균에 오염되었을 경우에는 접종 균주별로 조금씩 다른 세균수 감소 양상을 보였지만 대체적으로 보관시간이 지남에 따라 감소하는 양상이었고, 특히 $30^{\circ}C$에서 보관하였을 때에는 실험균주 모두 4일 이내에 사멸하였다. 따라서 오디 발효액 제품화시 소량 포장 후 $30^{\circ}C$의 온도에서 일주일 정도 보관하는 것이 오디 발효액의 미생물학적 안전성을 높이는데 도움이 될 것으로 판단된다.

Keywords

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