쌀가루의 건조방법에 따른 Bacillus cereus와 Enterobacter sakazakii 생육 억제 특성

Effect of Drying Methods of Rice Flour on Growth Properties of Bacillus cereus and Enterobacter sakazakii

  • 발행 : 2007.06.30

초록

본 연구는 쌀가루의 저장온도 및 저장기간에 따른 병원성 미생물 생육특성을 조사하고 안전성과 유효성을 고려한 상업적 열풍 및 마이크로파 처리방법을 사용하여 쌀가루의 미생물학적 안전성, 저장성 및 품질유지를 최적화하고자 하였다. 마이크로파 처리(700 watt/30 sec, MT)와 열풍 처리($65^{\circ}C$/15 min, HT) 후 쌀가루의 처리전과 대비한 색차변화값(${\Delta}E$)은 각각 0.15와 0.27로 측정되어 마이크로파 건조가 열풍 건조보다 색깔의 변화가 적은 것으로 나타났다. B. cereus와 E. sakazakii의 살균력은 MT 처리 후 각각 0.54 log CFU/g, 1.45 log CFU/g으로 감소하여 HT 처리 보다 살균효과가 강하였다. 대조구(NT) 쌀가루의 B. cereus는 4, 10, $20^{\circ}C$ 모든 온도에서 빠른 성장을 보였으나, MT 처리시 성장이 최소화 되었다. E. sakazakii는 4, 10, $20^{\circ}C$ 모든 온도에서 그리고 HT, MT 모든 처리구에서 성장하지 못하였는데, MT 처리시 생존균수가 가장 적었다. 결론적으로 쌀가루의 품질면에서나 미생물학적 안전성 측면에서 마이크로파 처리는 열풍건조 처리를 대체할 수 있는 건조방법으로 평가되었다.

키워드

Bacillus cereus;Enterobacter sakazakii;rice flour;microwave

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