Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study of Shelf-Life and Antimicrobial Activity on Putrefactive Microorganisms related to Soybean Curd of Persicaria hydropiper L. extracts

두부 부패 미생물에 대한 여뀌 추출물의 항균활성과 저장성 연구

  • Oh, Kwang Yul (Graduate School of Oriental Medicine, Wonkwang University) ;
  • Ahn, Sun-Choung (Food Science & Culinary Arts, Shin Han University) ;
  • Oh, Sun Min (East-West Medical Science, Kyung Hee University)
  • 오광렬 (원광대학교 한의학전문대학원) ;
  • 안선정 (신한대학교 식품조리과학부) ;
  • 오선민 (경희대학교 동서의학대학원)
  • Received : 2016.03.04
  • Accepted : 2016.04.14
  • Published : 2016.04.30
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Abstract

The objective of this study was to provide basic data that would help develop the natural preservatives that could replace them. This study examined antibacterial activity and preservative effects in soybean curd. When the concentration of Persicaria hydropiper L. was 1,000 ppm in the antibacterial activity by the paper disk law of three cultures(Bacillus subtilis KY-3, Bacillus sp. KY-7, Bacillus methylotrophicus KY-11) selected from 21 kinds of microorganism separated from tofu anaerobes, the clear zone (mm), which was similar to benzoic acid 0.1 M, the comparison group, was measured. The results were as follows. The result of impeding growth in liquid culture indicated considerable suppression of the growth of bacteria in the concentration of 800 ppm and 1,000 ppm respectively. In the measure of MIC, KY-3 and KY-7 were 0.06%, and KY-11 was 0.05%. For the changes in pH by concentration, three cultures and tofu anaerobes were not increased to $10^{5-6}/g$ in 1,000 ppm. In addition, in the search of total number was employed to find the preservative effects of tofu. Therefore, this study expect the Persicaria hydroper L. extract on preservative effects of tofu, which can be easily exposed to food poisoning bacteria in the food safety as well as improving the possibility of natural alternative preservatives.

본 연구는 여뀌 추출물을 원료로 하여 천연보존제 및 천연물 항균 소재 개발을 위한 기초자료를 제시하고자 두부 부패 미생물에 대한 분리 및 동정을 하여 항균활성과 여뀌 추출물을 이용한 두부의 저장성에 관련된 변화를 측정하였으며, 연구 결과는 다음과 같다. 두부 부패 미생물에서 분리된 21종의 미생물 중 선별 동정된 3균주(Bacillus subtilis KY-3, Bacillus sp. KY-7, Bacillus methylotrophicus KY-11)는 paper disk 법에 의한 항균활성 측정에서 여뀌 추출물의 농도가 1,000 ppm일 때, 대조군인 benzoic acid 0.1 M과 유사한 clear zone (mm)이 형성되었으며, liquid culture에서 생육저해 효과 결과는 각각 800 ppm과 1,000 ppm 농도에서 균의 생장이 상당히 억제되었다. MIC 측정에서는 KY-3와 KY-7이 0.06%, KY-11이 0.05%로 나타났고, 농도별 pH 변화는 1,000 ppm 농도에서 3균주 모두 두부 부패 균주가 $10^{5-6}/g$까지 증가하지 않았다. 또한, 두부의 보존 효과를 알아보기 위하여 실행한 총 균수 검색에서는 여뀌 추출물군이 미생물의 증식이 억제되는 것을 알 수 있었다. 결론적으로 여뀌추출물은 식품안전상, 식중독 미생물에 쉽게 노출될 수 있는 두부의 저장 효과를 향상시킬 수 있을 것으로 사료되며, 천연대체보존료로서 식품에 적용이 가능할 것으로 판단된다.

Keywords

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