Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Red Ginseng, Extract on Growth of Lactobacillus sp., Escherichia coli and Listeria monocytogenes in pH Controled Medium

배지의 pH 조정에 의한 홍삼 추출물 첨가가 Lactobacillus SP., Escherichia coli와 Listeria monocytogenes의 생육에 미치는 영향

  • Bae Hyoung-Churl (Division of Animal Science & Resources, Chungnam National University) ;
  • Lee Jo-Yoon (Department of Hotel & Food Service Industry, Joongbu University) ;
  • Nam Myoung Soo (Division of Animal Science & Resources, Chungnam National University)
  • 배형철 (충남대학교 농업생명과학대학 동물자원과학부) ;
  • 이조윤 (중부대학교 호텔외식산업학과) ;
  • 남명수 (충남대학교 농업생명과학대학 동물자원과학부)
  • Published : 2005.06.01
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Abstract

This experiment was carried out to investigate the effect of red ginseng extract on the growth of Lactobacillus sp. (L acidophilus, L casei, L salivarius), Escherichia coli and Listeria monocytogenes in pH controled medium by $\beta-Glycerol\;PO_4$ buffer. The growth of Lactobacillus sp. was show a similar pattern in control and MRS broth with red ginseng extract $1.0\%$ but was remarkably show inhibiting in MRS broth with over $2.0\%$ red ginseng extracts. The growth of E coli was inhibited in Trypticase soy broth with $1.0\%$ red ginseng extracts. Also the growth of L monocytogenes was inhibited in Trypticase soy broth with $5.0\%$ red ginseng extract The growth of L acidophilus KCTC3150, L casei KCTC3189, L salivarius ssp. salivarius CNU27, and E coli KCTC1039, L monocytogenes KCTC3443 were remarkably inhibited in pH non-control medium and pH control medium with $10\%$ red ginseng extract These results was suggested to effect of inhibition of microorganisms growth not pH decrease by organic acid but another components in red ginseng extract.

홍삼 추출물이 유산간균 3종(L. acidophilus, L. casei 및 L. salivarius ssp. salivarius)과 병원성 균으로서 E. coli 및 L. monocytogenes에 대한 성장 촉진과 억제 효과를 홍삼 추출물 0, 1, 2, 5와 $10\%$ 농도로 조사하였으며, 홍삼 추출물에 의한 pH 저하를 buffer제를 사용하여 조정하고 미생물의 성장을 대조구와 비교하여 조사하였다. 유산간균 3종의 경우 홍삼 추출물 $1\%$ 농도까지는 무처리구와 유사한 성장을 보였으나, $2\%$이상의 홍삼 추출물 첨가 시 농도가 높아질수록 유산균의 성장도 둔화되었다. E. coli의 경우 홍삼 추출물이 $1\%$부터 높아질수록 성장이 억제되었고, L. monocytogenes의 경우 $5\%$ 이상의 처리구에서 억제 효과가 있었다. Buffer제를 사용하여 pH를 조정하고 홍삼 추출물을 $10\%$ 첨가한 구와 pH를 조정하지 않은 구를 비교하여 보면 유산간균과 병원성 균의 성장이 두 구간에 모두 억제되므로 미생물의 억제 효과가 홍삼 추출물 중의 유기산에 의한 pH 저하가 원인이 아님을 알 수 있었으며, 이와 같은 미생물의 성장억제 효과는 홍삼 추출물 중 다른 유효성분에 의한 것으로 생각되어진다.

Keywords

References

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