Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial Activity of Pine Needle Extract and Horseradish on the Growth of Vibrio

솔잎 추출물과 고추냉이의 Vibrio에 대한 항균활성

  • 박경남 (대구가톨릭대학교 식품공학과) ;
  • 이신호 (대구가톨릭대학교 식품공학과)
  • Published : 2003.03.01
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Abstract

The effects of pine needle extract and horseradish on the growth of Vibrio isolated from crab and flat fish were investigated. The isolated Vibrios were identified as Vibrio parahaemolyticus HY I and V. vulnificus FST I by Api 20E kit. The growth of V. parahaemolyticus HY 1, V. vulnificus FST I and V. perahaernolytich ATCC17802 were inhibited in tryptic soy broth (TSB) containing 1% pine needle ethanol extract. The growth of the Vibrios was more 2 log inhibited in TSB containing 1% pine needle extract and 1% horseradish than in TSB containing 1% horseradish alone. Viable cells of tile Vibrios were decreased more rapidly about 2~3 log in soysauce containing 1% pine needle extract and 1% of horseradish than in soysauce and in soysauce containing 1% horeseradish. Sensory quality of horseradish sauce containing 1% of pine needle extract was similar to that of horseradish sauce (p<0.05).

시판 꽃게와 가자미에서 Vibrio를 분리하여 Api 20E kit로 동정한 결과 V. parahaemolyticus HY I과 V. vulnificus FST I으로 동정되었다. 분리 Vibrio와 V.parahaemolyticus ATCC 17802에 대한 솔잎 추출물의 항균활성 검색을 실시한 결과 솔잎 추출물 1%를 첨가하였을 경우 뚜렷한 성장억제현상을 나타내었다. 시판 고추냉이와 솔잎 ethanol 추출물을 혼합하여 각 Vibrio에 대한 성장억제효과를 검토한 결과 l%고추냉이 단독 첨가구보다 1% 솔잎 추출물과 혼합치리구가 뚜렷한 성장억제효과를 나타내었다. 시판 고추냉이를 간장에 첨가하여 고추냉이 간장을 제조한 다음 Vibrio균의 생존을 실험한 결과 솔잎 추출물 1%를 첨가한 고추냉이 간장에서 Vibrio 생균수의 감소는 뚜렷하였다 고추냉이 간장을 제조 한 다음 관능검사를 실 시 한 결과 5% 수준에서 대조구와 솔잎 추출물 첨가구 간의 유의적인 차이는 나타나지 않았다.

Keywords

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