Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods

물리.화학적 처리에 의한 멸균 초콜릿 우유 오염균의 생육억제 효과

  • Choi, Moon-Kyoung (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (CJ Food Research Center) ;
  • Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Dong-Hyun (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Dept. of Culinary Nutrition, Woosong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University)
  • 최문경 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (CJ 연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 이주운 (한국원자력연구원 방사선 과학연구소) ;
  • 변명우 (우송대학교 외식조리 영양학부) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2011.05.31
  • Accepted : 2011.07.26
  • Published : 2011.08.31
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Abstract

This study was conducted to investigate the cause of microbiological contaminants in aseptic chocolate milk and evaluate the effect of a physicochemical treatment on the growth inhibition of isolated bacterial strains. The bacterium isolated from aseptic chocolate milk was identified as Bacillus lentus and was named B. lentus M1. In the heat and pH treatment, the growth of B. lentus was inhibited at 110$^{\circ}C$ for >15 min and at pH's <5 and >10. An electrolyzed water treatment against B. lentus M1, revealed 5 mm growth past the inhibition zone. The effect of ozone gas on B. lentus M1 growth was evaluated using viable cell counts. When the initial number of B. lentus M1 was $10^2$ and $10^3$ CFU, the bacteria were completely suppressed by ozone gas treatment for 10 and 30 min, respectively. In a microwave treatment, B. lentus M1 was sterilized following microwave treatment for 1 min. As the result of ${\gamma}$-irradiation against B. lentus M1, numbers decreased as the ${\gamma}$-irradiation dosage increased. These results show the growth inhibition effects against contaminants in aseptic chocolate milk using physicochemical treatments.

멸균 초콜릿 우유로부터 분리한 내열성 균주에 대해 열, pH, 전해수, 오존처리, microwave 및 감마선 처리를 하여 균주의 사멸효과에 대해 알아보았다. 균주의 지방산 분석과 API kit를 통하여 균주를 동정한 결과, Bacillus lentus로 동정되었으며, 잠정적으로 Bacillus lentus M1으로 명명하였다. B. lentus M1에 110$^{\circ}C$, 15분간 열처리하였을 경우 생육이 억제되었으며, pH 처리 시 pH 5 이하, 10 이상에서 생육이 억제된 것으로 나타났다. B. lentus M1에 대한 전해수의 항균활성을 paper disc법으로 측정한 결과, 높은 생육억제를 보였으며, 오존 처리의 경우 초기 균수가 $10^2$ CFU가량의 균을 10분 동안, $10^3$ CFU가량의 균을 30분 동안 처리 시 균의 생육이 억제되는 것으로 나타났다. Microwave를 1분간 처리 시 B. lentus M1이 모두 사멸한 것으로 나타났다. 감마선 조사의 경우, 1 kGy 조사 시 생균수가 $1.61{\times}10^3 $CFU로 초기 균수에 비해 4 log cycle 가량 균수가 감소하였으며 7 kGy에서 완전히 사멸하였다. 이상의 결과를 통해 열, pH, 전해수, 오존 처리 및 방사선 처리 방법이 멸균 초콜릿 우유의 생존 오염균인 B. lentus M1을 효과적으로 사멸시킬 수 있을 것으로 사료된다.

Keywords

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