CAJ | 학술논문

目的：糬分析市售袋装麻胀袋的原因。方法糬分析胀袋麻袋内气体成分，糬并对胀袋麻及其生产原料-糯米粉进行微生物的分离培养及鉴定。结果胀袋麻糬包装中二氧化碳含量显著升高，增至50%左右；麻糬和原料-糯米粉中检测出的微生物都包括克柔假丝酵母菌、八孢裂殖酵母菌和橙黄红酵母菌3种。结论原料-糯米粉带入的酵母菌将葡萄糖转化为二氧化糬碳是引起麻胀袋的主要原因。
목적：서분석시수대장마창대적원인。방법서분석창대마대내기체성분，서병대창대마급기생산원료-나미분진행미생물적분리배양급감정。결과창대마서포장중이양화탄함량현저승고，증지50%좌우；마서화원료-나미분중검측출적미생물도포괄극유가사효모균、팔포렬식효모균화등황홍효모균3충。결론원료-나미분대입적효모균장포도당전화위이양화서탄시인기마창대적주요원인。
Objective To analyze the cause of bagged Mochi inflating. Methods The gas in the bag of the inflated Mochi was analyzed.The microorganisms from the inflated Mochi and its raw material-glutinous rice flour were isolated and identified. Results The content of carbon dioxide in the bag of the inflated Mochi significantly increased to about 50%,and the inflated Mochi and its raw material-glutinous rice flour were mainly contaminated by Candida krusei, Schizosaccharomyces octosporus and Rhodotorula aurantiaca. Con-clusion Transformation of glucose into carbon dioxide by yeast from the raw material-glutinous rice flour caused the inflating of Mochi.