시판 먹는 샘물의 저장 기간 및 온도에 따른 세균학적 및 화학적 품질 변화

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the microbiological and chemical properties of natural water during storage. The water samples were taken at the time of purchase and the opened bottles and the unopened bottles stored at the temperature of 4, 18, and 30. The bacterial content normally rose to 2.06 × 10² CFU/ml for the unopened bottles and 2.91 × 10² CFU/ml for the opened bottles after 2 weeks of storage, and 1.21 × 10^7 CFU/×ml and 2.64 × 10^7, respectively, after 24 weeks of storage. The number of viable cells of bacteria peaked more rapidly at the storage temperature of 30℃ than 18℃. But the total samples were found to be negative for coliforms test during the study period. The average range of pH value was from 7.39 to 7.76. The results showed that the nitrates and chlorides satisfied the Korea Drinking Water Quality Standards during the storage period of 24 weeks. However, the undesirable changes of the taste and odor were detected within 2 weeks and 3 weeks, respectively.