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식물성 천연항균제를 이용한 시유공정설비의 항균처리 및 유가공제품의 보존효과 원문보기
Aseptic treatment of market milk facilities and preservative effect of dairy product by botanical antimicrobial agent

  • 저자

    박창대

  • 학위수여기관

    慶尙大學校 大學院

  • 학위구분

    국내석사

  • 학과

    응용생명과학부

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    v, 49p.

  • 키워드

    천연항균제 식물성천연항균제 항균처리 유가공제품;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10060091&outLink=K  

  • 초록

    In order to examine the efficiency as a sterilizer of milk-treatment instrument by use of the botanical antimicrobial agent-citrus product(the rest, BAAC), a natural antimicrobial substance that doesn't have any problem to human body, the toxicity, and the corrosiveness, and that is stable under the condition of pH and large temperature area, and that has a strong antimicrobial power, and to evaluate the freshness maintenance effect as an ingredient during the yogurt manufacture process, this experiment was performed. As the result of estimate of the antimicrobial effect of Escherchia coli, enterobacter aerogenes, Bacillus cereus, Streptococcus faecalis, Lactobacillus plantarum, and Leuconostoc mesenteriodes etc. that take part in the decay during the storage and circulation of the trial milk and dairy products, the growth inhibitory could be checked in the concentration of more than BAAC 250㎍/㎖, it was found to have the strong antimicrobial power in 500㎍/㎖, it could be checked that the diameter of the growth inhibitory became larger to increase the antimicrobial power by the increase of the concentration about all of bacilli, and it was found that the growth of the decay bacilli in almost dairy products were restrained nearly in the concentration of 100㎍/㎖ - 500㎍/㎖. As it shows the excellent antimicrobial power in the large area of heat treatment temperature(40℃ - 150℃) and pH(pH4 - pH10), the usability could be checked by the relative stable display to the pH change and the heat treatment in the processing of milk and dairy products. In the observation of the microorganism ecology change by the electron microscope(SEM, TEM) also, the antimicrobial work of BAAC about microorganism could be checked that BAAC made the function of the cell wall or cell membrane of the microorganism weak and led to the change of the cell form. As the result of sterilization with BAAC of the storage tank, tubulation and wrapping equipments etc., the colon bacillus was never detected so the sterilizing power of BAAC about the equipments etc. could be checked, and by the adding to the materials of dairy products it could prevent the contamination or growth of decay-microorganism and restrain the excessive acid producing of the dairy products in latter maturation, in the case of the experiment of BAAC adding that took the maturation for certain time in the experiment that estimated the change of the quality of dairy products by the maturation-periods, the result was acquired that the production of dairy products that were good by the sensual test in the aspects of flavor and color could be possible. Therefore, it can be judged that by the use of BAAC, the sterilization of milk-treatment instrument and the restraint of decay-microorganism as an ingredient of dairy products could be possible, so BAAC has a high-usability as a natural antimicrobial agent.


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