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KMID : 0378019740170111551
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New Medical Journal
1974 Volume.17 No. 11 p.1551 ~ p.1556
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Coliform Group in Purple Layer and Sterilization Method
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Abstract
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Laver which is a popular food for its flavor and richest vitamin group in Korea has never been studied in its hygienic aspect.
Coliform group can be distributed through laver from its culture process and especially currency. The author from this point of view, studied domestic laver on hygienic and microbiological point. The author detected coliform group in purple laver and identified its type by EX. test and IMVIC test.
Bactericidal effect by Korean domestic cooking method, chlorination on washing process of laver at culturing district. and dry heat sterilization at a time were studied.
The author also checked the loss of I-ascorbic acid in these procedure, tried to find the most effective sterilization method with the least loss of I-ascorbic acid.
Chlorine demand of purple laver, 1g in 100ml of water, was 60ppm as available chlorine.
Above all dry heat was the most effective method, at 100°C for 20 minute, with 13% loss of 1￢ascorbic acid.
Further more effective sterilization method on coliformgroup in laver will be reported in forth comming report.
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