Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Comparison of Antibacterial Activities of Garlic Juice and Heat-treated Garlic Juice

생마늘즙과 열처리 마늘즙의 항균활성 비교

  • Chung, Kun-Sub (Department of Biological Resources and Technology, Yonsei University) ;
  • Kim, Ji-Yeon (Department of Biological Resources and Technology, Yonsei University) ;
  • Kim, Young-Min (Department of Biological Sciences, Hannam University)
  • 정건섭 (연세대학교 생물자원공학과) ;
  • 김지연 (연세대학교 생물자원공학과) ;
  • 김영민 (한남대학교 생명과학과)
  • Published : 2003.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.

본 연구는 식중독 세균과 젖산균에 대한 생마늘의 항균력을 알아보고, 또한 마늘에 열처리를 하여 항균력을 측정함으로써 마늘이 이들 균의 증식에 어떠한 영향을 미치는지 조사하였다. 그 결과 생마늘의 경우, 식중독 세균은 0.5%(w/v) 이상, 젖산균은 1.5%(w/v) 이상에서 많은 집락 감소를 보였다. 특히, 식중독 세균 중에서 S. flexneri가 마늘에 대하여 가장 영향을 많이 받는 것으로 나타났다. 따라서 생마늘 농도 1%(w/v)가 마늘을 식품에 첨가하거나 보존제로 사용할 때 가장 효과적임을 알 수 있었다. 열처리 마늘의 경우, 전반적으로 생마늘이 보였던 항균력보다는 낮은 항균력을 나타냈다. Bifidobacteria의 경우에는 열처리 마늘을 첨가시 낮은 마늘 농도에서 일시 증가하는 경향을 보여주었다.

Keywords

References

  1. Kim, S.J. and Park, K.H. Antimicrobial substances in leek (Allium tuberosum). Korean J. Food Sci. Technol. 28: 604-608 (1996)
  2. Ahn, E.S., Kim, M.S. and Shin, D.W. Screening of natural antimicrobial edible plant extract for dooboo, fish paste, makkoli spoilage microorganism. Korean J. Food Sci. Technol. 26: 733-739 (1994)
  3. Lee, B.W. and Shin, D.W. Antimicrobial effect of some plant extracts and their fractionates for food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 205-211 (1991)
  4. Lee, B.W. and Shin, D.W. Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 200-204 (1991)
  5. Chung, l.M. and Paik, S.B. Identification of antifungal activity substances on seedborn disease from garlic and taxus extracts. Anal. Sci. Technol. 12: 47-52 (1999)
  6. Chung, C.K., Park, O.K., Yoo, I.J., Park, K.M. and Choi, C.U. Antimicrobial activity of essential oils of curry spices. Korean J. Food Sci. Technol. 22: 716-719 (1990)
  7. Ji, W.D., Jeong, M.S., Choi, U.K., Choi, D.H. and Chung, Y.G. Growth inhibition of garlic juice on the microorganisms. Agric. Chem. Biotechnol. 41: 1-5 (1998)
  8. Shco, H.J. The antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr. 28: 94-99 (1999)
  9. Kumar, M. and Berwal, J.S. Sensitivity of food pathogens to garlic (Allium sativum). J. Appl. Microbiol. 84: 213-215 (1998) https://doi.org/10.1046/j.1365-2672.1998.00327.x
  10. Akiko, S., Michinori, T. and Miyako, I. Antibacterial effect of garlic extract on Vibrio parahaemolyticus in fish meat. J. Food Hyg. Soc. Japan 34: 63-67 (1993) https://doi.org/10.3358/shokueishi.34.63
  11. Sasaki, J., Kita, T., Ishita, K., Uchisawa, H. and Matsue, H. Antibacterial activity of garlic powder against Escherichia coli 0-157. J. Nutr. Sci. Vitamino!. 45: 785-790 (1999) https://doi.org/10.3177/jnsv.45.785
  12. Choi, H. K. A study on the antibacterial activity of garlic against Escherichia coli 0157. J. Korean Practical Arts Edu. 14: 159-167 (2001)
  13. Kim, Y.S., Park, K.S., Kyung, K.H., Shim, S.T. and Kim, H.K. Antibacterial activity of garlic extract against Escherichia coli. Korean J. Food Sci. Technol. 28: 730-735 (1996)
  14. Shin, H.K. and Kim, K.S. Effect of garlic on the changes in blood pressure of hypertensive rats. J. Hanyang Med. Coll. 9: 75-87 (1989)
  15. Kim, J.Y., Lee, Y.C. and Kim, K.S. Effect of heat treatment on the antimicrobial activities of garlic (Allium sativum). J. MicrobioI. Biotechnol. 12: 331-335 (2002)
  16. Cho, N.C., Jhon, D.Y., Shin, M.S., Hong, Y.H. and Lim, H.S. Effect of garlic concentration on growth of microorganisms during kimchi fermentation. Korean J. Food Sci. Technol. 20: 231-235 (1988)
  17. Park, S.l., Lee, H.K. and Kang, K.H. A study on the effect of oligosaccharides on growth of intestinal bacteria. Korean J. Dairy Sci. 10: 159-169 (1988)
  18. Park, M.H., Kim, J.P. and Kwon, D.J. Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs. Korean J. Food Sci. Technol. 20: 205-212 (1988)