Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antimicrobial activities of Monascus koji extracts

식품유해균에 대한 홍국 추출물의 항균활성

  • Published : 2008.02.28
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Abstract

Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.

항균활성을 나타내는 색소물질을 함유하고 있는 것으로 알려진 Monascus 균주 중 붉은 색소 생산력이 높은 6종의 Monascus 균주(M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 및 M. sp. ATCC 16437)로 홍국을 제조하고 색소 추출력이 높은 70% ethanol을 사용하여 추출물을 제조하였다. 6종의 Gram 양성균(Clostridium botulinum, Bacillus subtilis, B. cereus, Staphylococcus aureus, Micrococcus luteus, Listeria monocytogens), 3종의 Gram 음성균(Escherichia coli, Salmonella typhimurium, Proteus vulgaris), 2종의 효모(Saccaromyces cerevisiae, Candida albicans) 및 1종의 곰팡이(Aspergillus flavus)에 대한 항균활성과 미생물 증식억제 효과를 측정한 결과 M. kaoliang ATCC 46597과 M. purpureus IFO 4482가 B. subtilis, B. cereus, M.luteus, S. aureus 및 S. typhimurium에 대해 항균활성을 갖는 것으로 나타났다. 두 균주 중 M. purpureus IFO 4482가 M. kaoliang ATCC 46597에 비해 활성이 높았으며, 특히 대표적 식중독균의 하나인 S. typhimurium에 대해 가장 높은 활성을 나타내었다. M.kaoliang ATCC 46597과 M. purpureus IFO 4482의 시험 미생물 증식억제효과를 측정한 결과 농도에 따른 증식억제효과가 나타났으며 이는 배양 48시간까지 지속적으로 유지되었다. 따라서 천연의 붉은색을 띄는 홍국 추출물이 식품의 천연착색제 및 보존제 소재로의 적용 가능성이 나타났다.

Keywords

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