The Effect of Glucono delta Lactone, Starter Clulture and NaCl on the Production of Staphylococcal Enterotoxign A in the Processing of Fermented Sausage

발효 소세지의 숙성 중 Starter Culture, Glucono delta Lactone 및 소금첨가량이 Staphylococcal Enterotoxin의 생성에 미치는 영향

This research was conducted to investigate the effect of starter culture(Lactobacillus plantarum), glucono-delta-lactone(GdL), and NaCl on the production of staphylococcal enterotoxin A in the processing of fermented sausages. With the increasing amount of GdL(0, 0.23, 0.50 and 0.75%) added the production of enterotoxin was significantly decreased(p>0.01). Lactobacillus plantarum as starter culture were inoculated at the level of $10^6\;cells/g$. When GdL was not added, the amount of production of enterotoxin in the group with and without the starter culture were 40 and 80 ng/10g, respectively. With the addition of 0.5%, GdL, the maximum amount of enterotoxin produced in the group with and without starter culture were 30 and 50 ng/10g. These results showed the inhibiting effect of starter culture in the production of enterotoxin. When the amount of enterotoxin production was compared with the addition of 2.7 and 1.7% NaCl, the production of enterotoxin was higher at 2.7% NaCl level.

발효 소세지의 제조 중 staphylococcal enterotoxin A의 생성에 미치는 첨가제(Glucono delta Lactone, starter culture 및 NaCl)의 효과를 조사하기 위하여 본 실험을 실시하였다. GdL의 첨가량은 높아짐에 따라(0, 0.25, 0.50 및 0.75%) 현저히 enterotoxin 생성량은 줄어들었다(p<0.01). Starter culture(L. plantarum)는 $10^6\;cells/g$수준으로 접종되어 졌는데 0.5% GdL이 첨가되지 않았을 때 starter culture 처리구와 무처리구에서 40 ng/10g과 80 ng/10g을, 그리고 0.5% GdL 첨가되었을 때 starter culture 처리구와 무처리구에서는 최대 50 ng/10g과 30 ng/10g를 생성하여 starter culture의 enterotoxin 생성억제 효과를 보였다. 또한, NaCl은 2.7%와 1.7% 처리구에서 2.7% NaCl 처리가 오히려 더 많은 enterotoxin을 생성 하였다.