CAJ | 학술논문

[目的]调查江苏地区生产的酸奶中酵母菌的污染状况以及受酵母菌污染的酸奶在货架期内的状态变化。[方法]在一年的四个季度分别对从企业成品库抽取酸奶进行酵母菌计数检验，并对在不同环境下保存的酸奶中酵母菌生长速率进行比较。[结果]受调查酸奶的酵母菌总体合格率为90%，其中第三季度（7-9月）的合格率为80%，为四个季度中最低；风味（果粒）酸奶的酵母菌污染率（19.15%）明显高于原味酸奶的酵母菌污染率（1.89%）；货架期内20℃环境下保存的酸奶中酵母菌生长速率明显高于4℃保存环境下的生长速率。[结论]环境温度及果粒的杀菌工艺对酸奶中酵母菌的污染数量具有重要影响。应该加强高温季节生产环境的消毒和温控，并且对投入的水果原料应该进行巴氏杀菌预处理。
[목적]조사강소지구생산적산내중효모균적오염상황이급수효모균오염적산내재화가기내적상태변화。[방법]재일년적사개계도분별대종기업성품고추취산내진행효모균계수검험，병대재불동배경하보존적산내중효모균생장속솔진행비교。[결과]수조사산내적효모균총체합격솔위90%，기중제삼계도（7-9월）적합격솔위80%，위사개계도중최저；풍미（과립）산내적효모균오염솔（19.15%）명현고우원미산내적효모균오염솔（1.89%）；화가기내20℃배경하보존적산내중효모균생장속솔명현고우4℃보존배경하적생장속솔。[결론]배경온도급과립적살균공예대산내중효모균적오염수량구유중요영향。응해가강고온계절생산배경적소독화온공，병차대투입적수과원료응해진행파씨살균예처리。
[Purpose] The yeasts in the spoilage yogurts produced in Jiangsu Province were investigated and the spoilage status during the shelf-life, analyzed. [Method] 100 yogurt samples from the enterprises were collected in four quarters through the year and the counts of yeasts were inspected. The growth speeds of yeasts in yogurts that stored in different temperature were compared. [Result] 90%of the samples were eligible. The percent of qualification of the sample for the third quarter of year (July to September) was the lowest (80%). The rate of yeasts in flavored or fruit pulp yogurts (19.15%) were apparently higher than in plain yogurts (1.89%). During the shelf-life, the growth speed of yeasts in yogurts which stored in 20℃ was more vigorous than those stored in 4℃. [Conclusion] The environment temperature and the sterilizing technology of fruit pulp have great bearings on the yeast count in yogurts. The production environment should be clean and temperature-controlled during high temperature seasons and the fruit pulp should be pasteurized before being used.