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KMID : 1024420130170020159
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Food Engineering Progress
2013 Volume.17 No. 2 p.159 ~ p.164
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Sterilization of Yeast Isolated from Makgeolli by Intense Pulsed Light Treatment in Batch System
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Kim Bo-Ra
Kim Ae-Jin
Hong Hee-Jung
Shin Jung-Kue
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Abstract
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Intense pulsed light (IPL) treatment is one of the emerging non-thermal techniques being investigated as an alternative to conventional thermal treatment because it has been proven to be effective for microbial inactivation in air, water, and foods. The aim of this study was to evaluate the possibility of using IPL treatment for the effective inactivation of isolated yeast in makgeolli. The key parameters of intense pulsed light are light intensity (input voltage), treatment time, frequency of pulse, and depth of sample. The results show that there is a significant reduction of population along with an increase of light intensity and IPL treatment duration. The highest level of inactivation achieved in this study was approximately a 7 log CFU/mL reduction. In addition, the inactivation rates of yeast cells decrease with increasing initial cell population and depth of samples. But pulse frequency did not affect the inactivation of yeast. Temperature was not changed during IPL treatment.
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KEYWORD
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intense pulse light (IPL) treatment, makgeolli, yeast, non-thermal sterilization
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