One kind of microorganism was isolated identified from Korean fresh, white and red ginseng, and the effect of a preservative, sodium benzoate on the microorganism and its thermal resistant properties were studied. The results obtained were as
follows.
The predominant strain on ginseng and ginseng products was identified as Penicillium sp. The strain and showed perithecium structure producing ascospores. The growth of the strain was slightly inhibited at 0.05% concentration of sodium benzoate.
The
minimal inhibitory concentration (MIC) of sodium benzoate against the strain was 0.26%, The D value of the strain at 56, 59, 62℃were 9.9, 5.0 and 4.5min. respectively.
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