Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Control of Kimchi Fermentation by the Addition of Natural Antimicrobial Agents Originated from Plants

식물유래 천연항균물질 첨가에 의한 김치의 발효조절

  • Seo, Hyun-Sun (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Kim, Seonhwa (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Kim, Jinsol (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Han, Jaejoon (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Ryu, Jee-Hoon (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • 서현선 (고려대학교 생명과학대학 식품공학과) ;
  • 김선화 (고려대학교 생명과학대학 식품공학과) ;
  • 김진솔 (고려대학교 생명과학대학 식품공학과) ;
  • 한재준 (고려대학교 생명과학대학 식품공학과) ;
  • 류지훈 (고려대학교 생명과학대학 식품공학과)
  • Received : 2013.07.04
  • Accepted : 2013.07.31
  • Published : 2013.10.31
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Abstract

We investigated the delay of kimchi fermentation by the addition of plant extracts. Fifteen plant extracts were screened for inhibitory activity aginst Lactobacillus plantarum by using an agar well diffusion assay, and determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) were determined. The lowest MIC for grapefruit seed extract (GFSE; 0.0313 mg/mL) was determined, followed by Caesalpinia sappan L. extract (CSLE; 0.25 mg/mL), and oregano essential oil (OREO; 1.0 mg/mL). GFSE, CSLE, and OREO were individually added to kimchi, and incubated the samples at 10 for up to 20 days. Results showed that the addition of GFSE (0.3 and 0.5%), CSLE (0.1, 0.3, and 0.5%), or OREO (0.5 and 1.0%) led to a significant increase in the pH of kimchi, and also a significant reduction in the numbers of lactic acid bacteria. Taken together, the addition of natural antimicrobial agents can delay kimchi fermentation.

본 연구에서는 L. plantarum에 대한 항균성을 보이는 식물추출물들을 탐색한 후, 선별된 식물추출물들의 항균력을 실험실배지(MRSB)에서 규명하였다. 이후, 우수한 항균력을 보인 식물추출물들을 김치에 직접 적용하면서 김치의 발효지연 효과를 확인하였다. 식물추출물 2,117종을 대상으로 agar well diffusion assay를 수행한 결과, L. plantarum에 대한 항균성을 보이는 15종의 식물추출물들이 선별되었다. 선별된 15종의 식물추출물의 L. plantarum에 대한 최소저해농도를 확인한 결과, 자몽종자 추출물(0.0313 mg/mL), 소목열수추출물(0.2500 mg/mL), 오레가노 에센셜 오일(1.0 mg/mL)이 L. plantarum에 가장 우수한 항균력을 나타냈다. 이들 식물추출물들의 김치 발효조절 능력을 확인하기 위하여 자몽종자 추출물(0.1, 0.3, 그리고 0.5%), 소목추출물(0.1, 0.5, 그리고 1.0%), 오레가노 에센셜 오일(0.1, 0.5, 그리고 1.0%)을 개별적으로 김치에 첨가하여 $10^{\circ}C$에 20일간 저장하면서 김치의 pH 변화와 총균 및 젖산균의 개체수 변화를 확인하였다. 대조구의 pH는 저장 5일만에 적숙기에 도달한 반면, 자몽종자 추출물(0.1, 0.3, 그리고 0.5%), 소목추출물(0.1, 0.5, 그리고 1.0%), 그리고 오레가노 에센셜 오일(0.5와 1.0%)을 첨가한 김치는 적숙기에 도달하지 않았다. 이러한 현상은 총균과 젖산균의 개체수의 변화에서도 관찰되었다. 즉, 자몽종자 추출물(0.1, 0.3, 그리고 0.5%), 소목추출물(0.1, 0.5, 그리고 1.0%), 그리고 오레가노 에센셜 오일(0.5와 1.0%)을 첨가한 김치는 총균과 젖산균의 개체수가 식물추출물을 첨가하지 않은 김치와 비교하여 저장기간 동안 유의적으로 적었다. 본 연구의 결과는 L. plantarum에 대한 항균성을 보이는 식물추출물들에 대한 기본 정보를 제공하고, 자몽종자 추출물, 소목추출물, 오레가노 에센셜 오일을 김치에 직접 첨가함으로써 김치의 발효 속도를 지연시킬 수 있다는 것을 보여준다.

Keywords

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