한국생물공학회:학술대회논문집
- 한국생물공학회 2002년도 생물공학의 동향 (X)
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- Pages.349-350
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- 2002
식물유래 천연방부제 개발 및 햄에 대한 방부효과
- 발행 : 2002.04.12
초록
햄은 부패에 의한 폐기율이 높은 식품으로서 본 연구에서 개발한 식물유래 천연방부제들 즉 향나무, 대나무, 소목, 쑥 등의 알콜추출물의 첨가에 의한 실용화 가능성이 높았다.
In order to develop a natural food preservative, Korean plants were extracted with an ethanol and then antimicrobial activity was tested. The antimicrobial activity of the alcohol extract from the sample(Juniperus chinensis, Arundinaria simonii, Pinus densiflora, Artemisia princeps var. orientalis) was so high as to use for a food preservative. It was found that it had the antibacterial effect against a broad spectrum of saprogenous Bacillus sp. such as Bacillus subtilis KCTC 1021. Spraying them to the Ham, it was improved 2 days in its storage period compared to the control.
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