Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Water Extract from Omija (Schizandra chinensis Baillon) on Nabak Kimchi Preservation

오미자 물추출물이 나박김치의 저장성에 미치는 영향

  • 문성원 (단국대학교 식품영양학과) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 2000.10.01
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Abstract

In order to investigate the possible use of omija extract as natural preservatives for nabak kimchi omija extract was tested for antioxidation and electron-donating ability and further more antimicrobial activites against lactic acid bacteria of nabak kimchi. The concentration of the test sample used were 0.5, 1.0, 1.5, 2.0%. Antioxidative activity measured the TBA value, when omija extract concentration % is higher the antioxidation effect were more evident with the increased omija extract concentrations, and showed a high electron donating activity more than 1.0%. As the result of isolated lactic acid bacteria from nabak kimchi the primary separation tool 117 strains, of these 4 strains which had excellent growth and a strong acid formation capability was selected the second time and Lactobacillus brevis, Lactococcus faecalis, Leuconostoc mesenteriodes, Lactobacillus palantarum were identified. After measuring the antimicrobial activity of the four lactid acid bacteris, except Lactobacillus brevis the other three bacteria showed strong antimicrobial activities. The results suggest the possible use of the omija extract as natural preservative for nabak kimchi.

나박김치의 저장성 향상을 위한 천연보존제로서 이용 가능성을 검토하기 위해 오미자 물추출물을 제조하여 이들 시료의 농도를 0.5, 1.0, 1.5, 2.0%로 사용하여 항산화력 및 전자공여능을 측정하고 나박김치 발효에 관여하는 젖산균에 대해 항균활성을 조사하였다. 항산호력은 TBA값을 측정하였는데, 오미자 물추출물의 농도가 높을수록 항산화 효과가 뚜렷이 나타났고, 시간이 경과할수록 그 효과는 현저하였다. 전자공여능 또한 오미자 물추출물의 농도가 높을수록 높은 전자공여능을 나타냈고, 1.0% 이상이 높은 전자공여능을 보였다. 나박김치에서 잦산균을 분리한 결과 117균주를 1차 분리하였고, 이 가운데 성장이 우수하고 산 생성력이 강한 4균주를 2차 선별하여 Lactobacillus brevis, Lactococcus faecalis, Leuconostoc mesenteroides, Lactobacillus plantarum을 확인하였다. 이들의 항균활성을 측정한 결과 Lactobacillus brevis를 제외한 세 균주 모두 오미자 물추출물 첨가에 의한 뚜렷한 성장 억제현상을 나타내었다. 따라서 나막김치 담금시에 항산화성과 항균활성이 있는 오미자 물추출물을 이용할 수 있는 가능성이 높을 것으로 생각되었다.

Keywords

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