CAJ | 학술논문

为了研究不同加工工艺对桑葚（Fructus mori)汁微生物总量的影响，对不同清洗方式、不同贮藏时间、不同热杀菌温度等因素进行了研究，同时探讨了二甲基二碳酸盐（DMDC)处理对桑葚汁中微生物的影响。结果显示，臭氧水清洗桑葚能有效减少桑葚汁中的微生物；随着放置时间的增加，桑葚汁中的微生物总量先减少后增加；热杀菌的温度在70℃以上效果显著；100 mg/kg和200 mg/kg的DMDC可使桑葚汁减菌的对数分别达到3.53和3.85，残余菌经API生理生化鉴定后为深红沙雷氏菌、嗜麦芽窄食单胞菌以及苏云金杆菌。
위료연구불동가공공예대상심（Fructus mori)즙미생물총량적영향，대불동청세방식、불동저장시간、불동열살균온도등인소진행료연구，동시탐토료이갑기이탄산염（DMDC)처리대상심즙중미생물적영향。결과현시，취양수청세상심능유효감소상심즙중적미생물；수착방치시간적증가，상심즙중적미생물총량선감소후증가；열살균적온도재70℃이상효과현저；100 mg/kg화200 mg/kg적DMDC가사상심즙감균적대수분별체도3.53화3.85，잔여균경API생리생화감정후위심홍사뢰씨균、기맥아착식단포균이급소운금간균。
Effects of different Fructus mori juice process on its microbe number were analyzed from different ways of washing,storage time,sterilizing temperature and DMDC sterilizing. The results showed that ozone water could effectively reduce the microbe number. As time went by,microbe inside Fructus mori juice reduced at first and grew later. Sterilizing above 70 ℃had significant effect. When treated with DMDC of 100 mg/kg and 200 mg/kg concentration, the bacteria reducing logarithmic was 3.53 and 3.85,respectively. The residual bacterial were Serratia rubidaea,Stenotrophomonas maltophilia and Bacillus mycoides with API physical-chemical identification.