Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antimicrobial Activity of Garlic Juice against Escherichia coli O157:H7

마늘즙의 Escherichia coli O157:H7에 대한 항균작용

  • Kim, Myung-Hee (Food Safety Lab, Korea Food Research Institute) ;
  • Kim, So-Young (Food Safety Lab, Korea Food Research Institute) ;
  • Shin, Weon-Sun (Food Safety Lab, Korea Food Research Institute) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2003.08.01
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Abstract

The antimicrobial activity of fresh garlic juice against Escherichia coli O157:H7 was investigated. When E. coli O157:H7 was cultured for 18 hr in the trypticase soy broth containing 1%, 3%, and 5% garlic juice, viable cell number of E. coli O157:H7 was reduced to $2.3{\times}10^2\;CFU/mL$ at 5% from $7{\times}10^8\;CFU/mL$ at the non-treated culture, respectively. The inhibitory effects of the ground beef treated with 3%, 6%, and 10% garlic juice against E. coli O157:H7 was significantly enhanced with approximate 2 log-reduction compared to that of ground beef without garlic. There was no significant difference in the inhibition of E. coli O157:H7 among the groups with different amounts of garlic juice (p<0.05). These results suggest that garlic juice may function well as a natural preservative in food system.

E. coli O157:H7에 대한 마늘즙액의 항균작용을 알아보기 위하여 마늘즙액의 처리량을 농도별 조건을 달리한 후 생균수 측정을 실시하였다. 마늘즙액 농도가 1%에서는 첨가하지 않았을 때에 비해 E. coli O157:H7의 생균수가 약간 줄어들었으나 마늘즙 처리량이 3%에서는 약 5 log, 마늘즙 처리량이 5%로 증가했을 때는 약 6 log의 생균수 감소를 보였다. 마늘즙의 식육내 항균작용 효과를 알아본 결과, 저육에서 3%, 6%, 10%의 마늘즙 농도별 차이에 따른 E. coli O157:H7에 대한 항균효과는 크게 다르지 않음을 알 수 있었다. 마늘즙의 가장 뚜렷한 저해 효과는 저장 9일에 나타나 약 2 log의 생균수 감소가 관찰되었다. 저장 9일 이후에는 E. coli O157:H7의 생균수가 다시 증가하는 것으로 미루어 마늘즙의 항균 효과가 소실되는 것으로 추정된다. 본 실험의 결과, 마늘의 조미료로써의 기능과 더불어 천연 방부제로써의 항균효과에 관한 기초 자료를 얻을 수 있었다.

Keywords

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