Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antimicrobial Activity of Prunus mume and Schizandra chinenis H-20 Extracts and Their Effects on Quality of Functional Kochujang

매실과 오미자 추출물의 항균성과 기능성 고추장의 제조

  • Published : 2003.10.01
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Abstract

Prunus mume and Schizandra chinenis H-20 were found to have antibacterial properties against B. subtilis, S. aureus, E. coli KCCM 11591, and P. aeruginosa KCTC 1750. Prunus mume and S. chinenis H-20 showed clear zones of $6{\sim}10\;mm$ for the microbes used, while jujube, Lycii fructus and pine needle showed clear zones of $0.1{\sim}1\;mm$. In the experiment on DNA action, S. chinenis H-20 completely inhibited the growth of B. subtilis, S. aureus, and E. coli KCCM 11591 in the beginning of cultivation and even when added 5 hr after initiating cultivation. Moreover, as the microbes of about $l0^8$ cfu were shown by this test to have strong antibacterial power, they will most likely have an effect in vivo. Prunus mume and S. chinenis H-20 extracts were added to kochujang and fermented at $30^{\circ}C$ for 35 days. Prunus mume kochujang showed a sensory score of 4.29 (somewhat good), suggesting that Prunus mume can he utilized as a functional food ingredient.

천연물로부터 추출한 8가지 sample에 대하여 항균성의 효능이 있는 것을 탐색하여 의약연구의 기초자료 및 현대인의 기호에 맞는 기능성 식품 개발을 목적으로 하였다. 본 연구에서 항균활성 실험에서 6mm paper disc에 대한 공시 균주에 대한 오미자와 매실은 모든 사용한 균주에 대해 6-10 mm였으며, 대추와 구기자는 1mm 정도였고 솔잎 등은 거의 보이지 않거나 0.5 mm 정도 clear zone이 생성되었다. 1차screening test에서 항균력을 보인 B. subtilis, E. coli KCCM 11591, P. aeruginosa KCTC 1750, C. albicans 균주의 성장억제도는 사용균주 농도를 희석하여 S. chinenis H-20에 대한 농도의 의존성을 10cm petri dish에서 control과 비교할 때 $50\;{\mu}L$는 5배 정도 저해하였으며, $75\;{\mu}L$에는 완전 저해효능이 있었다. 배양초기와 배양5시간에 S. chinenis H-20를 $75\;{\mu}L$ 첨가한 것에 대한 항균력은 변화가 없었다. 즉 S. chinenis H-20은 유전정보전달을 저해하는 항생물질이 작용하는 것으로 추측할 수 있다. S. chinenis H-20을 배양 5시간에 첨가하여 control과 비교하였을 때 B. subtilis, S. aureus, E. coli를 완전히 저해하였다. 매실과 오미자를 첨가한 고추장의 관능평가를 볼 때 전체평가에서 찹쌀고추장이 3.39로 '보통'으로 나타났으며, 매실고추상은 4.29로 약간 '좋다'로 오미자고추장은 2.43으로 '약간 나쁘다'로 나타났다. 찹쌀고추장을 대조군으로 할 때 매실 고추장의 견고성은 4.45배, 오미자고추장은 1.78배 높았다.

Keywords

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