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

Abstract

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.

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