Isolation and identification of contaminated organisms on dried persimmon = 곶감으로부터의 오염미생물 분리 및 동정

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Title
Isolation and identification of contaminated organisms on dried persimmon = 곶감으로부터의 오염미생물 분리 및 동정
Author(s)
B H Kang; M Y Jo; S S Hur; Kee Sun Shin; D S Lee; S H Lee; J M Lee
Bibliographic Citation
Korean Journal of Food Preservation, vol. 19, no. 6, pp. 939-945
Publication Year
2012
Abstract
In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was 5.18×102∼1.68×107 CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.
Keyword
Dried persimmonmicroorganismsidentificationmold
ISSN
I000-0178
Publisher
South Korea
DOI
http://dx.doi.org/10.11002/kjfp.2012.19.6.939
Type
Article
Appears in Collections:
Division of Biomaterials Research > Industrial Bio-materials Research Center > 1. Journal Articles
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