二氧化氯对减少发酵辣椒酱中有害微生物的作用。
Effect of chlorine dioxide in reduction of harmful microbes on fermented hot pepper paste.
作者信息
Jung Kyung-Mi, Lee Gi-Woo, Cho Mi-Ae, Song Kyoung-Ju, Jung Suk-Yul
机构信息
Cheongdo Peach Research Institute, GyeongSangBuk-Do Agricultural Technology Administration, Cheongdo, 38315 Korea.
Purgofarm Co. Ltd, Hwasung, Gyeonggi 18627 Korea.
出版信息
Food Sci Biotechnol. 2019 Apr 6;28(6):1795-1800. doi: 10.1007/s10068-019-00606-8. eCollection 2019 Dec.
In this study, the in vitro effects of chlorine dioxide (ClO) in growth reduction against , , and involving in deterioration of fermented hot pepper paste were studied to assess the applicability of chlorine dioxide to preparation of fermented hot pepper paste, and the concentration of ClO required for destruction of harmful microorganisms through the fumigation of fermented hot pepper paste was evaluated. ClO was treated by using ClO generator for 15 min. , and were reduced by ClO concentration dependent and not detected by ClO over 10 ppmV, whereas the was significantly perished by the treatment of ClO over 30 ppmV. We suggest that the ClO fumigation in stages of the preparation, disintegration, and fermentation of the paste made of fermented hot pepper might be useful for control of harmful microbes therein.
在本研究中，研究了二氧化氯（ClO）对参与发酵辣椒酱变质的[具体微生物名称缺失]、[具体微生物名称缺失]、[具体微生物名称缺失]和[具体微生物名称缺失]生长抑制的体外作用，以评估二氧化氯在发酵辣椒酱制备中的适用性，并评估通过熏蒸发酵辣椒酱来杀灭有害微生物所需的二氧化氯浓度。使用二氧化氯发生器处理二氧化氯15分钟。[具体微生物名称缺失]、[具体微生物名称缺失]和[具体微生物名称缺失]随二氧化氯浓度的增加而减少，当二氧化氯浓度超过10 ppmV时未检测到这些微生物，而当二氧化氯浓度超过30 ppmV时，[具体微生物名称缺失]显著死亡。我们认为，在发酵辣椒酱制备、解体和发酵阶段进行二氧化氯熏蒸可能有助于控制其中的有害微生物。
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