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막걸리에 있어서 대장균 및 병원성 장내세균의 생태에 관한 연구

Other Titles
 Study on the ecology of E. coli and the pathogenic enteric bacteria in local dring, Makguly 
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[영문] In general, the most widely used and history-old measures of preparation and preservation of Korean drinks and foods are the fermentation, salting and drying. Presumably, those procedures have originated from the following factors, i.e., famine, war and other similar catastrophes. In such an calamitous situation throughout the nation, the government could only provide minor and insufficient support and protection for the sufferers. In addition to those difficult situations, poor system of transporation has certainly promoted such a way of preparation and preservation of local drinks and foods. Among the drinks of local product in Korea, the Makguly is one of the most popular one, particularly in the circles of low-income layers such as farmers and daily labors through the nation. The Makguly is a fermentation product and the final products are distributed in wooden containers without having any of modern antibacterial or sterilizing treatment such as pasteurization, filtration or sterilization. A line of bacteriological studies of the Makguly would certainly provide some of key data in association with the promotion of public health standard and the prevention of possible enteric infection through Makguly. This study includes two parts of activities, 1) the isolation and identification of coliforn bacilli from the Makguly, 2) the determination of survival time and ecology of the contaminated enteric pathogens in the Makguly. The results of this study are as follows: 1. Two cases of E. coli isolation from the well water were observed among nine wells of the all Makguly breweries in Seoul. 2. No E. coli was isolated from the mashes but two cases of E. coli isolation were observed in the final Makguly products which were collected from all 122 Makguly breweries in Seoul. 3. When the survival of E. coli in the final Makguly products and mashes was being observed at room temperature(20° - 25℃), in mashes, no E. coli survived over 18 hrs., whereas, in the final Makguly product, E. coli was being isolated through 6 day observation duration. 4. One case of E. coli isolation was observed from the final Makguly products collected at random from the 32 Makguly retailers. 5. Observing the survival of S. typhosa, Sh. dysenteriae, V. cholerae and V. parahemolyticus which were inoculated into the mashes and left at room temperature(20°- 25℃), Sh. dysenteriac was isolated until 1 hour since inoculation, whereas S. typhosa, V. cholerae and V. parahemolyticus were not isolated in an hour since inoculation. 6. Observing the survival of s. typhosa, Sh. dysenteriac, V. cholerae and V. parahemolyticus which were inoculated into the final Makguly product and left at room temperature(20°- 25℃), sh. dysenteriac was isolated until 68 hrs. and S. typhosa was isolated until 50 hrs. since inoculation, whereas, V. cholerae and V. parahemolyticus were not isolated in two hrs. since incoulation.
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2. Thesis / Dissertation (학위논문) > 1. College of Medicine (의과대학) > Master's Degree (석사)
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