초록 ▼

Ⅲ. 연구개발의 내용 및 범위
축산물 생산·공정단계별 유해미생물 제어 허들기법 개발을 위해 집유, 도축, 도계 단계별 CCP 관리 및 오염실태 자료를 도출하고 도계공정 중 유해미생물 제어를 위해 냉각수 중 유기산 첨가를 통한 계육의 유해미생물 증식 억제효과를 분석하였다. 비가열적 방법을 이용한 우유 중 유해미생물 제어기술을 개발하였으며 도계장 현장 적용을 통한 계육의 품질 및 유해미생물 제어효과를 분석하였다.
가축생산단계에서 가축에 급여하여 건강증진을 통해 축산물의 오염을 저감시킬수 있는 생균제 개발을 위하여 육계 및 산

Ⅲ. 연구개발의 내용 및 범위
축산물 생산·공정단계별 유해미생물 제어 허들기법 개발을 위해 집유, 도축, 도계 단계별 CCP 관리 및 오염실태 자료를 도출하고 도계공정 중 유해미생물 제어를 위해 냉각수 중 유기산 첨가를 통한 계육의 유해미생물 증식 억제효과를 분석하였다. 비가열적 방법을 이용한 우유 중 유해미생물 제어기술을 개발하였으며 도계장 현장 적용을 통한 계육의 품질 및 유해미생물 제어효과를 분석하였다.
가축생산단계에서 가축에 급여하여 건강증진을 통해 축산물의 오염을 저감시킬수 있는 생균제 개발을 위하여 육계 및 산란계 분변에서 항생제 저항성 포도상구균(MRSA)을 억제하는 유산균을 분리하였고 돼지 분변에서 박테리오신을 생산하는 유산균을 분리하였고 박테리오신의 대량생산을 위해 유전자를 클로닝하였다. 선발한 유산균의 급여효과를 확인하기 위해 육계 및 돼지에 급여하고 분변 미생물 변화를 구명하였다.
대기압 플라즈마 및 비열처리 가공기술을 이용하여 축산식품의 병원성미생물 제어효과 확인을 위해 축산식품 및 포장재의 병원성 미생물 제어효과 확인하였고 기타 비열처리 가공기술의 축산식품 안전성 증진 응용 연구를 수행하였다. 또한, 대기압 플라즈마 처리 축산식품의 품질평가 및 초고압, 방사선을 이용한 축산식품 적용 및 비교연구를 수행하였다. 최종적으로 대기압 플라즈마 처리 축산식품의 유전독성학적 안전성을 확인하고 최적 시스템을 설정하였다.

Abstract ▼

This study was performed to investigate about the effect of hurdle techniques for animal food processing processes to control hazardous microorganisms. The rapid identification system for microorganisms was set up, and it's identification results were as reliable as match up more than 99% with resul

This study was performed to investigate about the effect of hurdle techniques for animal food processing processes to control hazardous microorganisms. The rapid identification system for microorganisms was set up, and it's identification results were as reliable as match up more than 99% with results of 16S RNA sequencing. The population and microbial flora of slaughtering processes, especially before and after of washing procedure, of cattle, pig, and chicken were analyzed. After washing, the population of microorganism was decreased, however there still remained more than 3.0 logCFU/cm² on the surface of cattle and pig carcasses. The prevalence and microbial flora of chicken slaughtering and processing process were measured from October to November at the chicken slaughtering house. Whole-chicken rinsing technique was used to analyze the incidence of microorganisms on chicken carcass at the stage of before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing process samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were took from each processing processes and used as samples. Furthermore, the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. During the tested samples and processes, brine (4.50 ± 0.64 logCFU/mL) and chicken carcass before chilling (4.15 ± 0.46 logCFU/mL) showed the highest population of microorganisms, and the predominant microbial flora of them were Moellerellawis consensis (54.84%) and Escherichia coli (60.36%), respectively. The investigation about effects of a sequencial washing of organic acid and distilled water on meat quality and change of the population of Escherichia coli , Bacillus cereus , and Staphylococcus aureus of pork loin during cold storage were performed. E. coli, B. cereus, or S. aureus was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and same amount of distilled water was sprayed in order on that surface. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances) was higher than those of not treated control. However, the population of E. coli and B. cereus was decreased significantly in formic acid and distilled water sprayed pork loin samples. There was no significant change on the population of S. aureus by formic acid and distilled water spray. A similar study about effects of addition of organic acid in chilling water on meat quality and change of the population of E. coli , B. cereus , S. aureus , and Salmonella of chicken carcass during cold storage was performed. The change of physicochemical properties of chicken carcass was showed similar tendency with pork loin, and showed significant inhibition activity on the proliferation of E. coli , B.cereus , S. aureus more than 90% in all treatment. However, there was no significant change on the population of Salmonella. Finally, the best combination of 2% formic aicd in the 1st chilling tub was applied to the commercial slaughtering house. The population of aerobic bacteria and E. coli was measured after chilling, then there was decrease of 96.8% in aerobic bacteria and 77.0% in E. coli . From those results, it can be considered that application of organic acid in the chilling water for chicken carcass may be helpful to control the proliferation of aerobic bacteria and E. coli. However, there still exist the need to develop more effective microbial control technique.
To develop lactic acid bacteria effective as probiotics for feeding swine and broilers, Lactobacillus salivarius NIAS840 from the faecal samples of chicken was selected for the MRSA(methicillin resistant staphylococcus aureus ) inhibiting activity. The inhibiting substance was partially purified. However, Lactobacillus salivarius NIAS840 was found not to have salivaricin producing genes by whole genome sequencing. The other L. salivarius L4311 from the faecal samples of pig was selected for bacteriocin activity. The salivaricin producing genes from the L. salivarius L4311 were cloned. To examine the feeding effect of the two L. salivarius, 10¹¹ CFU/head/day for pig and 10⁹ CFU/head/day for broilers were fed. During the pig trial, it was found that the lactic acid bacterial counts in the lactic acid bacteria feeding groups had been increased. However, pyrosequencing results showed gradual decrease after sharp increasing in the L. salivarius L4311(with salivaricin producing genes) fed. L. salivarius in the faecal sample was not increased by feeding L. salivarius for broilers. In the BCP(Bromocresol purple) agar analysis of the faecal samples, control group showed 70% for L. johnsonii , 10% for L. salivarius , and 9% for L. crispatus , etc while L. salivarius fed groups showed less than 10% of L. salivarius. In pyrosequencing results, L. salivarius in the control faecal samples was increased from 0 to 8.63% for the five weeks. L. salivarius in the faecal samples of L. salivarius NIAS840 fed group was increased from 0.01 to 5.39% during the period. L. salivarius in the faecal samples of L. salivarius L4311 fed group was increased from 0.01 to 8.57% during the period. These results suggest that direct effect of feeding lactic acid bacteia such as increasing the fed microbes could not be expected, and the relation between species in the flora should be further studied.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 6
• 목차 ... 9
• 제1장 서 론 ... 10
• 제1절 축산물 생산·공정단계별 유해미생물 제어 허들기법개발 ... 10
• 제2절 박테리오신 생산 유산균을 활용한 가축생산단계 유해미생물 제어기술 개발 ... 10
• 제3절 대기압 플라즈마 및 비열처리 가공기술을 이요한 축산식품의 안전성 증진 기술 개발 ... 12
• 제2장 국내외 기술개발 현황 ... 15
• 제1절 축산물 생산·공정단계별 유해미생물 제어 허들기법개발 ... 15
• 제2절 박테리오신 생산 유산균을 활용한 가축생산단계 유해미생물 제어기술 개발 ... 15
• 제3절 대기압 플라즈마 및 비열처리 가공기술을 이요한 축산식품의 안전성 증진 기술 개발 ... 16
• 제3장 연구개발수행 내용 및 결과 ... 18
• 제1절 축산물 생산·공정단계별 유해미생물 제어 허들기법개발 ... 18
• 제2절 박테리오신 생산 유산균을 활용한 가축생산단계 유해미생물 제어기술 개발 ... 41
• 제3절 대기압 플라즈마 및 비열처리 가공기술을 이요한 축산식품의 안전성 증진 기술 개발 ... 67
• 제4장 연구개발목표 달성도 및 대외기여도 ... 92
• 제1절 목표대비 달성도 ... 92
• 제2절 정량적 성과 ... 93
• 제5장 연구개발결과의 활용계획 ... 97
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 97
• 제7장 기타 중요 변동사항 ... 97
• 제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 97
• 제9장 참고문헌 ... 98