Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Inhibition Effect of Alcohol Production in Gochujang by Garlic and Chives Extract

마늘과 부추 추출물에 의한 고추장의 알코올 생성 억제 효과

  • Se Mi Lim (Department of Food Science and Technology, Yeungnam University) ;
  • Jong Suk Lee (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Myunghee Kim (Department of Food Science and Technology, Yeungnam University)
  • 임세미 (영남대학교 식품공학과) ;
  • 이종숙 (대구과학대학교 식품영양조리학부) ;
  • 김명희 (영남대학교 식품공학과)
  • Received : 2023.05.28
  • Accepted : 2023.06.25
  • Published : 2023.06.30
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Abstract

Saccharomyces cerevisiae and Zygosaccharomyces rouxii are known to produce alcohol in gochujang. To reduce alcohol production, garlic and chives were applied to gochujang solution to find their inhibitory effect on S. cerevisiae and Z. rouxii. The 70% ethanol extract of garlic and chives showed significant inhibition activity against S. cerevisiae and Z. rouxii, showing growth inhibition zone of 14.00±0.00~25.33±0.58 mm by disc diffusion method. In addition, the addition of 70% ethanol extract of garlic and chives in 10% gochujang solution spiked with S. cerevisiae and Z. rouxii reduced the numbers of total aerobic bacteria (below 7 Log CFU/g) and yeast (below 4 Log CFU/g), alcohol content (below 0.30%), respectively. In conclusion, the addition of garlic ethanol (70%) extract or chives ethanol (70%) extract to gochujang inhibited the growth of S. cerevisiae and Z. rouxii, resulting in reduced alcohol content in gochujang. For further study, it is necessary to conduct food application experiments by using real gochujang paste.

Keywords

Acknowledgement

본 결과물은 농촌진흥청 국립 농업과학원 지원을 받아 연구되었으며(과제번호: PJ013833), 이에 감사드립니다.

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