Earticle

초록

영어

This study examined the effects of ozone exposure alone (1, 3, and 5 ppm) as well as in combination with 1% acetic acid, citric acid, or lactic acid on the growth of indigenous microorganisms in enoki mushrooms. Populations of mesophilic bacteria, yeasts and molds in enoki mushrooms appeared to be decreased by stepwise increases in concentration (1 to 5 ppm) or exposure time (0.5 to 5 min) to ozone. Compared to untreated (control) enoki mushrooms, there were reductions of 1.03 to 2.61 log10 CFU/g in mesophilic bacteria and of 1.21 to 2.7 log10 CFU/g in yeasts and molds in all ozone- treated enoki mushrooms. Combination of 3 ppm ozone and 1% citric acid (p<0.05) synergistically brought about significant reductions in both mesophilic bacteria (3.52 log10 CFU/g) and fungi (yeasts and molds) (2.77 log10 CFU/g) from enoki mushrooms. The results of this study show that low concentrations of ozone inhibit indigenous microflora populations in enoki mushrooms. Combination treatments of 3 ppm ozone with 1% citric acid showed greater antimicrobial effectiveness than either 3 ppm ozone or 1% citric acid alone.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Park, Shin-Young [ Department of Food Science and Technology, Chung-Ang University ]
• Yoo, Mi-Young [ School of Biotechnology and Bioengineering, Kangwon National University ]
• Choi, Jae-Ho [ School of Biotechnology and Bioengineering, Kangwon National University ]
• Ha, Sang-Do [ Department of Food Science and Technology, Chung-Ang University ]
• Moon, Kwang-Deok [ Department of Food Science and Technology, Kyeongbuk National University ]
• Oh, Deog-Hwan [ School of Biotechnology and Bioengineering, Kangwon National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664