The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antimicrobal Activity of Sutellaria baicalensis·Coptidis rhizoma Extract on the Preservation of Makgeolli

황금·황련 추출물의 항균활성이 막걸리 저장성에 미치는 영향

  • Park, Soon-Hi (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University) ;
  • Lee, Seul (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University) ;
  • Jin, Hyo-Sang (Dept. of Alternative Medicine and Alternative Medicine, Jeonju University)
  • 박순희 (전주대학교 대체의학대학원 영양식품요법) ;
  • 이슬 (전주대학교 대체의학대학원 영양식품요법) ;
  • 진효상 (전주대학교 대체의학대학원 영양식품요법)
  • Received : 2012.10.19
  • Accepted : 2012.12.07
  • Published : 2012.12.31
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Abstract

This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at $25^{\circ}C$ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1~2 weeks at a minimal inhibitory concentration ($0.63mg/m{\ell}$) during storage at $10^{\circ}C$.

Keywords

References

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