Antibacterial Effect of Fermented Rice Water against Food-borne Bacteria in Kitchen Towel
2007
Ha, J.H. (Chung-Ang University, Ansung, Republic of Korea) | Lee, Y.S. (Chung-Ang University, Ansung, Republic of Korea) | Lee, S.J. (Chung-Ang University, Ansung, Republic of Korea) | Hwang, S.S. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Ha, S.D. (Chung-Ang University, Ansung, Republic of Korea), E-mail: sangdoha@cau.ac.kr
This study was conducted to seek optimum concentration and treatment time of fermented rice water (Rizen) to disinfect food-borne bacteria in kitchen towel. 2.65 log∧10 cfu/g of E. coli was reduced when double or triple diluted fermented rice water was treated during 2 hours. In case of concentrated fermented rice water, crude and double diluted solutions showed complete sterilization after 2 and 5 hours, respectively. On the other hand, triple, quadruple, quintuple diluted solutions needed 24 hours for complete sterilization.
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