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시판 식물성 식품의 저장온도 및 저장기간별 세균균속의 변화
박석기,이용욱,나승식 대한보건협회 2000 대한보건연구 Vol.26 No.2
Out of a total of 118 genera isolated from commercially distributed plant foods, 34 genera were identified and among them the predominant genera were Pseudomonas(28.8%) and followed by Bacillus(26.3%), Staphylococcus(11.0%). Out of 1345 isolates from commercially distributed plant foods stored at 10℃, 20℃ and 30℃ for 14 days, 25 genera were identified and Pseudomonas(30.3%), Bacillus(23.4%) and Staphylococcus(8.6%) were predominant. The predominant genus among 491 isolates isolated from commercially distributed plant foods stored at 10℃ was Pseudomonas(35.2%), followed by Bacillus(22.8%) and Staphylococcus(7.9%). The predominant genus among 419 isolates isolated from commercial plant foods stored at 20℃ was Pseudomonas(27.7%) followed by Bacillus(24.3%) and Staphylococcus(7.6%) and the predominant genus among 435 isolates isolated at 30℃ was Pseudomonas(27.4%) followed by Bacillus(23.2%) and Staphylococcus(10.1%). Consequently, Pseudomonas and Bacillus were the most influent bacteria for the storage time and temperature in the commercially distributed plant foods. When it was in the higher storage temperature, Bacillus was highly influenced, and in the lower storage temperature, Pseudomonas was influenced. But the longer the storage time was, the greater the hygienic influence of Bacillus, and the shorter the storage time was, the greater the hygienic influence of Pseudomonas was.