시판 청국장중에 함유된 Bacillus subtilis 균 포자의 가열살균 특성 = Thermal sterilizing characteristics of Bacillus subtilis spores contained in Chungkukjang

다국어 초록 (Multilingual Abstract)

Thermal sterilizing characteristics of the bacterial spores in Chunkukjang were investigated to control the number of viable spores without distingushable browning of Chungkukjang.
A commercially available Chungkukjang(Pulmuwon Co.), contained a large number(1.63×10 exp (9)cells/g. wt.) of microorganisms. Bacterium was the only microorganism detected from the sample. Majority of the bacteria were spore forming, Gram positive, aerobic bacteria. The organism was a strain of Bacillus subtilis. Coli form bacterium was not detected, while a small number of Gram positive, spore forming, anaerobic bacilli, Clostridia, were found from the sample. Bacterial spores occupied 77% of the total cell number. Viable number of the spores showed a logarithmic decrease by autoclaving. However, repeated sterilization at 100℃ with 24 hours of interval was not effective. D-value at 115℃ was 2.1∼2.2 minutes. It was estimated from the value that number of viable spores could be reduced near to 1.0×10 exp (3)cells/g sample by autoclaving for 10 minutes at 115℃. When the samples were atoclaved for 10 minutes at 115℃, 1.54×10 exp (3) spores/g sample were viable.