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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Antibacterial Action of Chinese Cabbage Kimchi Juice on Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae

배추김치즙의 Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus 및 Enterobacter cloacae에 대한 항균작용

  • 서화중 (조선대학교 식품영양학과) ;
  • 서유석 (조선대학교 의과대학 약리학교실)
  • Published : 2003.12.01
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Abstract

Antibacterial activities of Chinese cabbage kimchi juice were determined against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Enterobater cloacae ATCC 13047. It was found out that 2% content of Chinese cabbage kimchi juice reduced the colony numbers of Salmonella enteritidis ATCC 13076, Enterobater cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p and Vibrio parahemolyticus ATCC 17802 by 63%, 72%, 76% and 90%, respectively. 6% content of Chinese cabbage kimchi Juice completly inactivated Vibrio parahaemolyticus. But at the same content (6%) of Chinese cabbage kimchi juice, colony number of Salmonella enteritidis ATCC 13076 Enterobater cloacae ATCC 13047 and Staphylococcus aureus ATCC 6538p were reduced to 11%, 10% & 9%, respectively.10% Chinese cabbage kimchi juice had 100% inhibitory effect on all test bacteria. Therefore, Chinese cabbage kimchi has effective antibacterial activities against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076 Vibrio parahaemolyticus ATCC 17802 and Enterobacter cloacae ATCC 13047.

배추김치의 항균작용을 실험한 본 연구에서 1개월간 발효된 배추김치즙 시료(염분 2.8%, 산도 1.34%, PH 4.1)를 2% 함유한 보통 한천 배지에서 실험군의 집락수 억제율은Salmonella enteritidis ATCC 13076이 가장 낮은 63%이었고 Enterobacter cloacae ATCC 13047과 Staphylococcus aureus ATCC 6538p은 각각 72%, 76%이었고 Vibrio parahaemolyticus ATCC 17802은 가장 높은 90%를 보였다. Vibrio parahaemolyticus ATCC 17802는 배추김치즙 함량이 6%에서 100%발육 억제효과를 보여 실험균 중 배추김치즙에 대한 저항력이 가장 약했으나 동일한 배추김치즙 시료농도(6%)에서 Salmonella enteritidis ATCC 13076, Enterobacter cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p는 각각 89%, 90%, 91% 의 집락수 억제 효과를 보였다. 배추김치즙 함량 10%에서 모든 실험군의 집락가100% 억제되는 효과를 보였다. 실험결과 1개월간 충분히 발효된 배추김치에는 어떤 식중독균도 생존할 수 없을 것으로 밝혀졌다.

Keywords

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