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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Extract of Lactic Acid Bacteria Culture Media on Quality Characteristics of Pork Loin and Antimicrobial Activity against Pathogenic Bacteria during Cold Storage

유산균 배양액 추출액의 항병원성균 효과 및 냉장저장 육제품의 품질에 미치는 효과

  • Lee, Yun Ji (Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University) ;
  • Ko, Kwang Suk (Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University)
  • 이윤지 (이화여자대학교 신산업융합대학 식품영양학과) ;
  • 고광석 (이화여자대학교 신산업융합대학 식품영양학과)
  • Received : 2016.07.13
  • Accepted : 2016.07.27
  • Published : 2016.10.31
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Abstract

Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent.

본 연구는 젖산균 배양상등액(ELAM)의 항균 효과 및 저온저장 돈육의 보존성과 품질 변화를 확인하기 위해 시행되었다. 현재까지 그 항균능력이 연구되지 않은 Lactobacillus sicerae를 비롯해 두 종의 젖산균인 Lactobacillus acidophilus, Lactobacillus casei의 비교를 통해 그 항균력과 보존제로서의 가능성을 확인하였다. 본 연구에 사용된 3종의 ELAM은 모두 돈육등심의 14일간 저온저장 후의 품질에 큰 영향을 주지 않는 것으로 확인되었다. 돈육의 일반성분, pH, TBARS, 육색에 중대한 변화를 초래하지 않았으며 이와 대조적으로 L. sicerae는 다른 두 종의 젖산균 ELAM 처리군에 비해 3종의 병원성 미생물(Bacillus cereus, Bacillus subtilis, Staphylococcus aureus)에 대한 성장 억제 능력과 돈육접종 후 14일간의 저온저장 후의 미생물 수에서 유의적(P<0.05)으로 우수한 효과를 나타내는 것으로 관찰되었다. 본 연구의 예비연구에서 ELAM 처리 돈육의 보수력과 가열감량에도 유의적인 변화가 없는 것으로 관찰되어 앞으로 L. sicerae의 사용 안전성 및 독성에 대한 추가 연구가 있을 시 안전하고 효율적인 자연친화적 육류보존제로서의 사용 가능성의 전망이 매우 밝다고 판단된다.

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