Antimicrobial Effects of Vinegar on the Harmful Food-Born Organisms

식품유해세균에 대한 식초의 항균효과

  • 우승미 (계명대학교 식품가공학과) ;
  • 장세영 (계명대학교 식품가공학과) ;
  • 김옥미 (대경대학 호텔조리계열) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2004.03.01


We investigated antimicrobial effects of commercial vinegar on the harmful food-born organisms. As a result, antimicrobial effects of brown rice vinegar showed stronger than persimmon and artificial vinegar. In 10${\mu}$L/mL concentration of brown rice vinegar was completely inhibited about 5 strains except for V. parahaemolyticus, it was inhibited 15${\mu}$L/mL concentration. Therefore vinegars were effective for inhibition acitivity against food borne organisms. S. aureus and E. coli treated with 25${\mu}$L/mL concentratioin brown rice vinegar was observed by scanning electron micrographs(SEM). The cells were expanede and a part of cell wall was completely destructed by brown rice vinegar.


  1. 野崎一彦 (1986) 天然物による食品の現狀と效果. 月刊フ-ドケミカル, 2, 45
  2. Ha, Y.D. and Kim, K.S. (2000) Civilization history of vinegar. Food Industry and Nutrition, 5, 1-6
  3. Choi, S.C. and lung, J.S. (1997) Studies of antimicrobial from extracts of Impatiens Balsamina( I ). J. Korean Fiber Soc., 34, 393-399
  4. Kand, S.K., Sung, N.K., Kim, Y.D., Lee, J.K., Song, B.H., Kim, Y.W. and Park, S.K. (1994) Effects of ethanol extract of leaf Mustard on the growth of microorganisms. J. Korean Soc. Food Nutr., 23, 1014-1019
  5. Hwang, J.K., Kim, H.J., Shim, J.S. and Pyun, Y.R. (1999) Bactericidal activity of chitosan on Streptococcus mutans. Korean J. Food Sci. Tecbnol., 31, 522-526
  6. Kim, M.J., Byun, M.W. and Jang, M.S. (1996) Physiological and antibacterial activity of bamboo leaves. J. Korean Soc. Food Nutr., 25, 135-142
  7. Yeo, S.G., Ahn, C.W., Kim, I.S., Park, Y.B., Park, Y.H. and Kim, S.B. (1995) Antimicrobial effect of tea extracts from green tea, oolong tea and black tea. J. Korean Soc. Food Nutr., 24, 293-298
  8. Park, U.Y., Chang, D.S. and Cho, H.R. (1992) Screening of antimicrobial activity for medicinal herb extracts. J. Korean Soc. Food Nut., 21, 91-96
  9. Oh, D.H., Lee, M.K. and Park, B.K. (1999) Antimicrobial activities of commercially available tea on the harmful foodbome organisms. J. Korean Soc. Food Sci. Nut., 28, 100-106
  10. leong, Y.J., Seo, J.H., lung, S.H., Shin, S.R. and Kim, K.S. (1998) The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar. Korean J. Postharvest Sci. Tecbnol., 5, 374-379
  11. Yang, H.C. and Choi, D.S. (1979) Physiological characteristics of acetic acid bacteria isolated from clover flower vinegar. J. Korean Agric. Chem. Soc. 22, 150-159
  12. Kim, M.O., Kim, M.K., Lee, K.R. and Kim, S.D. (1998) Selective antimicrobial effects of spice extracts against Lactobacillus plantarum and Leuconostoc mesenteroides isolated from Kimchi. Kor. J. Appl. Microbiol. Biotecbnol., 26, 373-378
  13. 윤광섭, 김순동, 정호덕, 최용희 (2000) 한외여과를 이용한 사과식초의 청징화와 투과특성. J. Korean Soc. Agric. Chem. Biotecbnol., 43, 24-28
  14. Lee, B.W. and Shin, D.H. (1991) Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Tecbnol., 23, 200-204
  15. 노현정 (1995) 녹차 물추출물의 쌀밥 부패미생물에 대한 항균활성, 품질 및 저장성 향상에 미치는 효과. 원광대학교 대학원 석사학위논문
  16. 남상해, 양민석 (1995) 산국 추출물의 항균력. 한국농화학회지, 38, 269-272
  17. 김병묵 (2002) 식품저장학. 진로연구사, 서울, p.53-75
  18. 지원대, 정민선, 최웅규, 최동환, 정영건 (1998) 마늘즙의 미생물증식 억제효과. Agric. Ole. Bioteclmol