Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Improved Heat Treatment on Microbial Reduction and Germination in Sprout Vegetable Seeds

열처리 조건개선이 다양한 새싹채소 종자의 미생물 저감화 및 발아에 미치는 영향

  • Yun, Hye-Jeong (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Park, Kyeong-Hun (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Hong, Eun-Kyung (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Kim, Tae-Hun (Daenongbio Agriculture Corporation) ;
  • Kim, Se-Ri (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Kim, Won-Il (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Yun, Jong-Chul (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Hong, Moo-Ki (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Ryu, Kyoung-Yul (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
  • 윤혜정 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 박경훈 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 홍은경 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 김태훈 (대농바이오) ;
  • 김세리 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 김원일 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 윤종철 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 홍무기 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 류경열 (농촌진흥청 국립농업과학원 유해생물과)
  • Received : 2011.02.23
  • Accepted : 2011.06.30
  • Published : 2011.10.31
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Abstract

This study investigated the germination and reduction of microbial population in domestic (radish, Chinese cabbage, and vitamin) and imported (radish and red cabbage) sprout seeds by heat treatment (40, 50, 60, and 70$^{\circ}C$ for 15 min or 30 min). The germination ratio (define the ratio) was 45-97% at 24 h after treatment <60$^{\circ}C$ and was decreased at 70$^{\circ}C$. In domestic radish seed, total aerobic bacteria were decrease by approximately 1.71 log CFU/g after heat treatment at 70$^{\circ}C$ for 30 min and viable coliforms were decreased to under the detection limit at temperatures over 60$^{\circ}C$. Decrease of total aerobic bacteria and coliforms in domestic Chinese cabbage seed was 1.23-1.34 and 2.77 log CFU/g, respectively, after heat treatment over 60$^{\circ}C$. In domestic vitamin seed, total aerobic bacteria were decreased by about 0.3 log CFU/g at 70$^{\circ}C$ for 15 min. In imported radish seed, total aerobic bacteria were decreased 2.12-2.30 log CFU/g after heat treatment over 60$^{\circ}C$. Total aerobic bacteria in imported red cabbage seed were reduced by 0.66-0.84 log CFU/g after heat treatment over 40$^{\circ}C$ and coliforms were undetectable. In case of Bacillus cereus, there was no significant difference by heat treatment in any sample. Staphylococcus aureus and Salmonella sp. were not detected at the detection limit in any tested seeds at any temperature.

본 연구는 열처리 방법에 의한 국내산 새싹채소 종자 3종(무, 배추, 다채)과 수입산 2종(무, 적양배추)의 발아율과 총 호기성세균 및 병원성 미생물의 저감화에 대해 실시하였다. 열처리는 40, 50, 60, 70$^{\circ}C$의 온도조건에서 각각 15, 30분 동안 실시하였다. 발아율은 60$^{\circ}C$ 이하 조건에서 열처리 후 배양 24시간 후 45-97%로 나타났으며, 대부분 70$^{\circ}C$ 이상의 조건에서 발아율이 감소하였다. 열처리에 의한 미생물 저감화 효과는 국내산 무 종자의 경우 총 호기성세균은 70$^{\circ}C$, 30분 열처리 조건에서 1.71 log CFU/g 감소하였으며 대장균군은 60$^{\circ}C$ 이상의 조건에서 검출한계이하로 나타났다. 국내산 배추 종자는 60$^{\circ}C$ 이상의 조건에서 총 호기성 세균과 대장균군은 각각 1.23-1.34, 2.77 log CFU/g 감소하였다. 국내산 다채 종자는 70$^{\circ}C$, 15분 열처리시 0.3 log CFU/g 감소되었다. 수입산 무 종자는 60$^{\circ}C$ 이상의 조건에서 2.12-2.30 log CFU/g 감소하였다. 수입산 적양배추 종자는 40$^{\circ}C$ 이상의 조건에서 0.66-0.84 log CFU/g 감소하였으며 대장균군은 검출한계 이하의 수준으로 검출되지 않았다. 대부분의 시료에서 B. cereus는 열처리에 의한 유의적인 차이가 나타나지 않았으며, 대장균, S. aureus 및 Salmonella sp.는 검출한계 수준에서 검출되지 않았다.

Keywords

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