Browse > Article
http://dx.doi.org/10.5851/kosfa.2009.29.4.500

Quality Characteristics and Inhibitory Activity against Staphylococcus aureus KCCM 40510 of Yogurts Manufactured with Garlic Juice  

Lee, Seung-Gyu (National Institute of Animal Science, RDA)
Lee, Yeon-Jung (National Institute of Animal Science, RDA)
Kim, Min-Kyung (National Institute of Animal Science, RDA)
Han, Gi-Sung (National Institute of Animal Science, RDA)
Jeong, Seok-Geun (National Institute of Animal Science, RDA)
Jang, Ae-Ra (National Institute of Animal Science, RDA)
Chae, Hyun-Seok (National Institute of Animal Science, RDA)
Kim, Dong-Hun (National Institute of Animal Science, RDA)
Ham, Jun-Sang (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.29, no.4, 2009 , pp. 500-505 More about this Journal
Abstract
This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
Keywords
yogurt; garlic; antimicrobial activity;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Bae, I. H., Hong, K. R., Oh, D. H., Park, J. R., and Choi, S. H. (2000) Fermentation characteristics of set-type yogurt from milk added with mugwort extract. Korean J. Food Sci. Ani. Resour. 20, 21-29
2 Cho, H. Y., Park, S. H., Jo, J. S., and Jung, C. S. (2001). Effect of the garlic on the fermentation and quality of kimchi. Korean J. Diet. Culture 16, 470-477   과학기술학회마을
3 Kee, C. H. (1993) The pharmacology of chinese herbs. CRC press, Inc., Boca Raton, FL, USA. pp. 275-278
4 Ross Z. M., O'Gara, E. A., Hill, D. J., Sleightholme, H. V., and Maslin, D. J. (2001). Antimicrobial properties of garlic oil against human enteric bacteria: Evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. Appl. Environ. Microbiol. 67, 475-480   DOI   ScienceOn
5 Kyung, K. H. (2006) Growth inhibitory activity of sulfur compounds of garlic against pathogenic microorganisms. J. Food Hyd. Safety 21, 145-152   과학기술학회마을
6 Lee, J. Y., Choi, M. K., and Kyung, K. H. (2008) Reappraisal of stimulatory effect of garlic on Kimchi fermentation. Korean J. Food Sci. Technol. 40, 479-484   과학기술학회마을
7 Kiso, Y., Tohin, M., Ino, H., Hattori, M., Saamoto, T., and Namba, T. (1984) Mechanism of antihepatotoxin activity of glycyrrhizin. I. Effect on free radical generation and lipid peroxidation. Planta Med. 50, 298-302   DOI   ScienceOn
8 Pompei, R., Flore, O., Marcialis, M. A., Pani, A., and Loddo, B. (1979) Glycyrrhizic acid inhibits virus growth and activates virus particles. Nature 281, 689-690   DOI   ScienceOn
9 Shin, D. B., Seog, H. M., Kim, J. H., and Lee, Y. C., Flavor composition of garlic from different area. Korean J. Food Sci. Technol. 31, 293-300   과학기술학회마을
10 Ham, J. S., Jeong, S. G., Shin, J. H., Choi, M. Y., Han, G. S., Chae, H. S., Yoo, Y. M., Ahn, J. N., Ko, S. H., Park, K. W., Choi, S. H., and Lee, W. K. (2007) Optimization of goat milk yoghurt preparation conditions by response surface methodology. Korean J. Food Sci. Ani. Resour. 27, 345-350   DOI   ScienceOn
11 Park, M. H., Kim, J. P., and Kwon, D. J. (1988) Physicochemical characteristics of components and their effects on freezing point depression of garlic bulbs. Korean J. Food Sci. Technol. 20, 205-212
12 Sivam, G. P., Lampe, J. W., Ulness, B., Swanzy, S. R., and Potter, J. D. (1997). Helicobacter pylori in vitro susceptibility to garlic (Allium sativum) extract. Nutr. Cancer 27, 118-121   DOI   ScienceOn
13 Song, K. and Milner, J. A. (2001) The influence of heating on the anticancer properties of garlic. J. Nutr. 131, 1054S-1057S
14 Kim, H.-K., Kwak, H.-J., and Kim, K.-H. (2002) Physiological activity and antioxidative effect of garlic (Alliium sativum L.) extract. Food Sci. Biotechnol. 11, 500-506   과학기술학회마을
15 Kim, S. J. and Park, K. H. (1995). Antimicrobial activites of the extracts of vegetable Kimchi stuff. Korean J. Food Sci. Technol. 27, 216-220
16 Lee, J. W., Ji, Y. J., Yu, M. H., Im, H. G., Hwangbo, M. H., and Lee, I. S. (2005) Antimicrobial effect of extract of Glycyrrhiza uralensis on methicillin-resistant Staphylococcus aureus. Korean J. Food Sci. Technol. 37, 456-464   과학기술학회마을
17 Nakagawa, H., Tsuta, K., Kiuchi, K., Senzaki, H., Tanaka, K., Hioki K., and Tsubura, A. (2001) Growth inhibitory effects of diallyl disulfide on human breast cancer cell lines. Carcinogenesis 22, 891-897   DOI   ScienceOn
18 Cavallito, C. J. and Bailey, J. H. (1944) Allicin, the antibacterial principle of Allium sativum. I: Isolation, physical properties and antimicrobial action. J. Amer. Chem. Soc. 66, 1950-1951   DOI
19 Cho J. R., Kim, J. H., and In, M. J. (2007) Effect of garlic powder on preparation and quality characteristics of yogurt. J. Korean Soc. Appl. Biol. Chem. 50, 48-52
20 Tsao, S. M. and Yin, M. C. (2001). In vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oil. J. Med. Microbiol. 50, 646-649   PUBMED
21 Kumagai, A., Nanabosh, M., Asanuma, Y., Yagur, T., and Nishino, K. (1967) Effect of glycyrrhizin on thymolytic and immuno-suppressive action of cortisone. Endocrinol. Jpn. 14, 39-42   DOI   PUBMED   ScienceOn
22 Martin, K. W. and Ernst, E. (2003) Herbal medicines for treatment of bacterial infections: A review of controlled clinical trials. J. Antimicrob. Chemother. 51, 241-246   DOI   ScienceOn
23 Block, E., Naganathan, S., Putman, D., and Zhao, S. -H. (1992) Allium chemistry: HPLC analysis of thiosulfinates from onion, galic, wild garlic (Ramsons), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. J. Agric. Food Chem. 40, 2418-2430   DOI
24 Cutler, R. R. and Wilson, P. (2004) Antibacterial activity of a new, stable, aqueous extract of allicin against methicillinresistant Staphylococcus aureus. British J. Biomed. Sci. 61, 1-4   PUBMED
25 Kim, H. S., Chae, H. S., Jeong, S. G., Ham, J. S., Im, S. K., Ahn, J. N., and Lee, J. M. (2005) Antioxidant activiy of some yogurt starter cultures. Asian-Aust. J. Anim. Sci. 18, 255-258   DOI
26 Ham, J. S., Kim, H. S., Hong, K. H., Jeong, S. G., Chae, H. S., Ahn, J. N., Kang, D. K., and Kim, H. U. (2003) Inhibitory activity of lactic acid bacteria against hazardous microbes. Asian Aust. J. Anim. Sci. 16, 1550-1664   DOI
27 Lee, Y. C., Oh, S. W., and Hong, H. D. (2002) Antimicrobial characteristics of edible medicinal herbs extracts. Korean J. Food Sci. Technol. 34, 700-709   과학기술학회마을
28 Stoll, A. and Seebeck, E. (1951) Chemical investigation of alliin, the specific principle of garlic. Adv. Enzymol. 11, 377-400
29 Ankri, S. and Mirelman, D. (1999) Antimicrobial properties of allicin from garlic. Microbes Infect. 1, 125-129   DOI   ScienceOn