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KMID : 1134820070360010111
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.111 ~ p.116
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Antimicrobial Activity of Electrolyzed Alkaline Water against Spoilage of Microorganisms in Rice Warehouses
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Kim Jin-Hee
Lee So-Young
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Kim Ah-Ram
Park Sun-Mee
Han Chung-Soo
Ahn Dong-Hyun
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Abstract
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We examined the antimicrobial activity of electrolyzed alkaline water against spoilage microorganisms in rice warehouses. Dominant microbial species were isolated from paddy, dust and air samples of three different warehouses located in Gyeongnam. We used electrolyzed alkaline water (EW) manufactured over various treatment times. The acidities (pH) of EW treated for 30 sec, 1, 2, 3, and 4 min were 8.89, 8.91, 9.20, 9.35, and 9.22, respectively. HClO contents were 150.7, 314.2, 191.8, 104.1, and 255.3 ppm, respectively. EW inhibited bacteria, yeasts, and molds; also, it inhibited three yeast species strongly. The antimicrobial effects of EW increased as pH values and HClO contents increased. EW obtained after 30 sec treatment retained the antimicrobial activities after 14 days whereas EW obtained after 1 and 2 min treatments retained the antimicrobial activities after 21 and 24 days, respectively.
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KEYWORD
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electrolyzed alkaline water, rice-warehouse, antimicrobial activity
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