Preservative Effect of Garlic Stalk or Pork Cooked in Soy Sauce by the Addition of Botanical Antimicrobial Agent-Citrus and Red Ginseng Mixture

식물성 천연 항균복합소재 처리에 의한 마늘종 및 돈육장조림의 저장 효과

  • 정준호 (경상대학교 농업생명과학연구원) ;
  • 조성환 (경상대학교 식품공학과)
  • Published : 2004.03.01


The mixture of botanical antimicrobial agent-citurs product and ginseng extract mixture(BAACG) was applied to garlic stalk or pork cooked in soysauce to extend their selflife. BAACG showed a remarkable antimicrobial activity against a wide spectrum of food-borne infection microorganisms and thermal and pH stability. In comparison with scanning electron microscopic photos of microbial cells not-treated and treated with BAACG the physiological cytomembrane function of BAACG-treated microorganisms was destroyed and the dead cell numbers was increased. The quality of garlic stalk or pork cooked in soysauce was controlled by the addition of BAACG in their raw materials. BAACG-treated garlic stalk or pork cookeries showed considerably to decrease the numbers of total cell count and expressed no odor and no sticky state appeared in the control. BAACG was expected to be a preservative agent which could be applied to raw or processed food stuffs in the view of food safety.


  1. Marwan, A.G. and Nagel, C.W. (1986) Microbial inhibitors in cranberries. J. Food Sci, 51, 1009-1012
  2. Jung, J.H. and Cho, S.H. (2003) Effect of Steeping treatment in the natural antimicrobial agent solution on the quality control of processed tofu. Korean Journal of Food Preservation 10, 41-46
  3. Zaika, L.L. (1988) Spices and herbs. their antimicrobial activity and it's determination. J.Food Safety, 9, 97-101
  4. Kurita, N., Miyaji, M., Kurane, R., Takahara, Y. and Ichimura, K. (1979) Antifungal activity and molecuar orbital energies of aldehyde compounds from oils of higher plants. Biol. Chem., 43, 2365-2369
  5. Briozzo, J., Nunez, L., Chirfe, J., Herszage, L., and D'Aquino, M. (1989) Antimicrobial activity of clove oil dispersed in a concentrated sugar solution J. Appl. Bacteriol., 66, 66-69
  6. Cho, S.H. and Kim, Y.R. (2001) Antimicrobial Characteristics of Scutellariae Radix Extract. J. Korean Soc. Food Sci Nutr, 30, 964-968
  7. 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 : Applied and Environmental Microbiology, 67, 475-480
  8. Piddock, L.J.V. (1990) Techiques used for the determination of antimicrobial resistance and sensitivity in bacteria. J. Appl. Bacteriol., 68, 307-310
  9. Beuchat, L.R. and Golden, D.A. (1989)Antimicrobials occuring naturally in foods. Food Technol., 43, 134-142
  10. Jung, J.H. and Cho, S.H. (2003) Antimicrobial antioxidant effect of botanical antimicrobial agent-eitrus product on Pollack or Ascidian flshmeat. Korean Journal of Food Preservation 10, 401-405
  11. Kim, G.S., Seong, J.D., Park, S.Y., Oh, S.R. and Kwack, Y.H. (2000) Steroidal saponins from the rhizomes of asparagus oligoclonos and their antibacterial activity. J. Korean Soc. Agric. Chem. Biotechnol 43, 136-140
  12. Shin, D.H., Kim, M.S. and Han J.S. (1991) Antimicrobial effect of ethanol extracts from Some medicinal herbs and their fractionates against food-born bacteria. Korean J. Food Sci. Technol 29, 808-816
  13. Singh, H.B. and Singh, U.P. (1980) Inhibition of growth and sclerotium formation in Rhizocroniasolani by garlic oil. Mycologia, 72, 1022-1026