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고려인삼에서 분리된 Penicillium sp.의 동정 및 열저항성
곽이성,박채규 고려인삼학회 1993 Journal of Ginseng Research Vol.17 No.2
One kind of microorganism was isolated and identified from Korean fresh, white and red ginseng, and the effect of a preservative, sodium benzoate on the microorganism and its thermal resistant propertues were studied. The results obtained were as follows. The predominant strain on ginseng and ginseng products was identified as Penicillium sp. The strain showed perithecium structure producing ascospores. The growth of the strain was slightly inhibited at 0.0571 concentration of sodium benzoate. The minimal inhibitory concentration (MIC) of sodium benzoate against the strain was 0.26%. The D value of the strain at 56, 59, $62^{\circ}C$ were 9.9, 5.0 and 4.5 min, respectively.
오염된 인삼으로부터 분리된 Enterobacter sp.의 동정 및 인삼사포닌의 균 생육억제효과
곽이성,이종태,여운형 한국식품위생안전성학회 2002 한국식품위생안전성학회지 Vol.17 No.1
오염된 인삼분말로부터 1 종의 세균을 순수분리하여 API kit 및 전자현미경을 이용하여 형태적, 생리적 특성을 조사하였다. 분리균은 직경 0.6-1.0㎛, 길이는 1.2-3.0㎛ 이었고 세포표면에 편모를 가진 간균이었다. 분리균은 β-galactosdase, arginine dihydrolase, ornithin decarboxylase를 가지고 있으며 탄소원으로 citrate를 이용할 수 있지만 H_2S는 생성하지 못하였다. 또한 glucose, manitol, sorbitol, rhamnose, sucrose, melibiose, arabinose 등의 당 및 amygdalin을 탄소원으로 이용할 수 있었다. 이상의 API kit를 이용한 생리적 특성분석 및 전자현미경을 이용한 미세형태적 특성 관찰결과에 의해 본 균주는 장내세균과(Enterobacteriaceae)에 속하는 Enterobacter sp로 동정되었다. 한편 분리균주 Enterobacter sp.의 생육에 미치는 인삼사포닌의 영향을 조사한 결과 사포닌은 농도의존적으로 균의 생육을 억제하는 경향을 나타내었다. 즉, 사포닌을 0.05, 0.5, 2.0, 4.0% 첨가하고 38℃에서 3일 동안 배양한 후 사포닌 비첨가군과 비교한 결과 균의 상대적 성장률은 각각 75.0, 37.5, 7.5, 0.5%로 나타났다. 사포닌의 미생물 생육 억제작용은 비교적 고농도인 4.0% 사포닌 첨가시에도 초기의 6.0×10^6에서 2.0×10^7 CFU/g으로 완만한 증가경향을 나타내어 사멸작용보다는 정균작용일 것으로 추측된다. A bacterium isolated from contaminated white ginseng was indentified by using API kit and electron microscope. The isolate was determined as rod shaped bacterium having 0.6-1.0 ㎛ in diameter and 1.2-3.0 ㎛ in length. It had motility by flagellum. The isolate had β-galactosidase, arginine dihydrolase and ornithin decarboxylase. It used citrate as sole carbon source but not produced H_2S. It also fermented glucose, manitol, sorbitol, rhamnose, sucrose, melibiose, arabinose and amygdalin. The isolate was identified as Enterobacter sp by the above API kit analysis and electron microscopy observation. Ginseng saponin was added to culture of Enterobacter sp. in order to investigate saponin's influence on its growth. The strain was incubated at 38℃ for 3 days after addition of 0.05, 0.5, 2.0 and 4.0%(w/v) of saponin, respectively and the growth rates were investigated. The relative bacterial growth rates showed 75.0, 37.5, 7.5 and 0.5%, respectively, when compared with 100% of saponin non-added group. These results suggest that the growth of Enterobacter sp. is inhibited by saponin with the concentration dependency.
알콜처리가 인삼분말에 오염된 미생물의 성장에 미치는 영향
곽이성,장진규,주종재 한국식품위생안전성학회 1997 한국식품위생안전성학회지 Vol.12 No.3
Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be considered as an effective means for decontaminating microorganisms in ginseng powder.
여러 가지 살균방법이 인삼분말에 오염된 미생물의 성장에 미치는 영향
곽이성,장진규 한국식품위생안전성학회 2001 한국식품위생안전성학회지 Vol.16 No.3
Various sterilization methods were applied to the powder of ginseng for the improving hygienic quality. Ultra-violet (UV) and Infrared ray (IR) treatments could not inhibit highly growth of bacteria in ginseng powder. However, high hydrostatic pressure treatment showed high inhibition rate against bacterial growth in ginseng powder. Changes of viable cell count by the pressure showed positive relationship between growth inhibition rates and the pressures applied. When powder was treated with 2,000 kg/㎠ for 10 min at 25℃, initial viable cell count of the powder, 2.0 × 10⁴ CFU/g, was decreased to 1.0 × 10⁴ CFU/g. When it treated with 3,000, 4,000 and s,000 kg/㎠ of pressures under the same condition, viable cell counts were 8.0 × 10³, 7.0 × 10³ and 1.8 × 10³ CFU/g, respectively. Ginseng saponins of the powders were all detected when analyzed by TLC chromatography after treatment with the pressures. Therefore, it was considered that saponin of ginseng powder was stable under the condition of 5,000 kg/㎠ of pressure, even though the treatment induced coagulation of the powder.
오존처리가 인삼분말에 오염시킨 미생물의 생육에 미치는 영향
곽이성,노길봉,장진규,최강주 한국식품위생안전성학회 1995 한국식품위생안전성학회지 Vol.10 No.1
Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 10³/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.