Isolation and Identification of Contaminated Organisms on Dried Persimmon

곶감으로부터의 오염미생물 분리 및 동정

  • Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) ;
  • Jo, Mi-Young (Department of Food & Biotechnology, Hoseo University) ;
  • Hur, Sang-Sun (Department of Food Science & Biotechnology, Joongbu University) ;
  • Shin, Kee-Sun (Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Jin-Man (Department of Food & Biotechnology, Hoseo University)
  • 강복희 (호서대학교 식품기능안전연구센터) ;
  • 조미영 (호서대학교 식품공학과) ;
  • 허상선 (중부대학교 식품생명과학과) ;
  • 신기선 (한국생명공학연구원 생물자원센터) ;
  • 이동선 (제주대학교 생명공학부) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이진만 (호서대학교 식품공학과)
  • Received : 2012.10.08
  • Accepted : 2012.12.14
  • Published : 2012.12.30


In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was $5.18{\times}10^2{\sim}1.68{\times}10^7$ CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.


Supported by : 농림수산식품부고부


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