Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Treatment of $Smilax$ $china$ L. Root Extract for Improvement of Storage Stability of $Mang-gae$ Rice Cake

망개떡의 저장성 향상을 위한 청미래덩굴 뿌리 추출물의 첨가

  • Ko, Yu-Jin (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Jin-Yong (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Jung (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Ja (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Seol, Hui-Gyeong (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Geun-Hye (Uiryoung Agriculture Technology and Extension Center) ;
  • Chung, Gwon-Yong (Uiryoung Agriculture Technology and Extension Center) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 고유진 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김진용 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김은정 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김은자 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 설희경 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 박근혜 (경상남도 의령군 농업기술센터) ;
  • 정권용 (경상남도 의령군 농업기술센터) ;
  • 류충호 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원)
  • Received : 2011.11.15
  • Accepted : 2012.03.23
  • Published : 2012.04.30
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Abstract

The antimicrobial activities of $Smilax$ $china$ L. against spoilage bacteria isolated from $Mang-gae$ rice cake were investigated and the storage stability of the $Mang-gae$ rice cake was enhanced. Spoilage bacteria, which cause $Mang-gae$ rice cake to rot, were isolated from commercial $Mang-gae$ rice cake, and most of the isolated strains were identified as $Bacillus$ sp. After the leaves, roots, shoots, and stalks of the $Smilax$ $china$ L. were extracted using 50% ethanol as the solvent, their antimicrobial activities were investigated using the paper disc method by treating them with 50 ${\mu}L$ of $Bacillus$ $cereus$, which is known as a major pathogenic micro-organism in foods that contain starch, as the test organism. The antimicrobial activities of the extracts were compared according to the size of the clear zones around the paper discs. The root extract showed significant antimicrobial activities. When red beans, which are used as stuffing for $Mang-gae$ rice cake, were treated with the root extract of the $Smilax$ $china$ L., the viable cell count of the $Mang-gae$ rice cake was 5.04 Log CFU/g after 48-hr storage, and the cake showed significantly slower growth of bacteria than with commercial products. These results show that treatment of red beans with $Smilax$ $china$ root extract could improve the storage stability of $Mang-gae$ rice cake.

본 연구에서는 천연 항균소재로 알려진 청미래덩굴의 잎, 뿌리, 싹과 줄기를 이용하여 청미래덩굴 추출물의 항균성과 망개떡의 저장성 향상에 관한 연구를 하였다. 시판 망개떡으로부터 미생물을 분리하였으며, 열처리 후 생균수를 측정함으로써 열에 저항성이 강한 식품의 주요 부패 미생물로 알려진 $Bacillus$속 균주가 망개떡 부패의 원인균주임을 확인할 수 있었고, 16S rRNA로 동정한 결과 $Bacillus$ $subtilis$ 균주가 우점종임을 확인하였다. 따라서 $Bacillus$ $subtilis$가 망개떡 부패를 유발하는 원인균주로 사료된다. 망개떡의 청미래잎, 떡피, 팥소 부위 중 떡피 부분에서 가장 많은 생균수를 확인 할 수 있었고, 열처리 후에는 망개떡의 팥소 부위에 가장 많은 미생물이 존재함을 확인할 수 있었다. 망개떡의 부패 지연을 위해 천연항균소재인 청미래 덩굴의 잎, 뿌리, 싹과 줄기를 에탄올로 추출한 후 농축하여 전분함유 식품의 주요 부패미생물로 알려져 있는 $Bacillus$ $cereus$를 피검균주로 하여 항균성을 조사한 결과, 뿌리에서 가장 높은 항균 효과를 확인 할 수 있었다. 또한 청미래덩굴 뿌리 추출물의 농도가 높을수록 항균성이 우수하게 나타나는 것을 확인할 수 있었으며, 뿌리 추출물 5%를 첨가하여 생육저해환의 직경을 확인한 결과 12.90 mm로 최대값을 나타내는 것을 확인 할 수 있었다. 이상의 결과를 바탕으로 망개떡의 팥소에 청미래덩굴 뿌리 추출물을 5% 첨가한 결과 시판 망개떡의 팥소에 비해 미생물의 생육이 현저하게 저해되는 것으로 나타났다. 따라서 망개떡의 팥소에 청미래덩굴 추출물 5%를 첨가하여 망개떡을 제조한다면, 시판되는 망개떡의 저장기간과 유통과정에 있어서의 부패에 대한 문제점을 개선할 수 있을 것이라 사료된다.

Keywords

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