eISSN 1738-8872
pISSN 1017-7825
pISSN 1017-7825
Table. 2.
Table. 2.
Reduction of total aerobic bacteria, lactic acid bacteria, yeast and mold, and total coliform counts before and after non-thermal treatment for microbial inactivation using UVC-LED irradiation of chili powder and Kimchi seasoning.
| Treatment | Sample | Treatment | Total aerobic count | Lactic acid bacteria | Yeasts & mold | Total coliforms |
|---|---|---|---|---|---|---|
| UVC-LED |
Chili powder | Before disinfecting | 5.85 ± 0.14 | 4.25 ± 0.33 | 4.01 ± 0.82 | 3.68 ± 0.30 |
| After disinfecting | 5.48 ± 0.18 | 3.61 ± 0.05 | 3.18 ± 0.13 | 3.54 ± 0.13 | ||
| Reduction value | 0.37 | 0.64 | 0.82 | 0.14 | ||
| Kimchi seasoning | Before disinfecting | 6.99 ± 0.18 | 5.34 ± 0.16 | 2.94 ± 0.25 | 5.74 ± 0.20 | |
| After disinfecting | 5.19 ± 0.15 | 3.67 ± 0.18 | 1.47 ± 0.67 | 3.59 ± 0.03 | ||
| Reduction value | 1.80 | 1.67 | 1.57 | 2.15 |
aUltraviolet C light-emitting diode
J. Microbiol. Biotechnol. 2024;34:622~633 https://doi.org/10.4014/jmb.2310.10010
© J. Microbiol. Biotechnol.