Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Dandelion (Traxancum platycarpum D.) Extracts on the Growth of Lactic Acid Bacteria and Gas Formation from Kimchi

민들레 (Traxancum platycarpum D.) 추출물이 젖산균의 생육과 김치의 가스발생에 미치는 영향

  • Kim, Soon-Dong (Department of Food Science and Technology, Catholic University of Taegu) ;
  • Kim, Mee-Hyang (Department of Food Science and Technology, Catholic University of Taegu) ;
  • Kim, Duck-Hee (Department of Food Science and Technology, Catholic University of Taegu)
  • 김순동 (대구가톨릭대학교 식품공학과) ;
  • 김미향 (대구가톨릭대학교 식품공학과) ;
  • 김덕희 (대구가톨릭대학교 식품공학과)
  • Published : 2000.09.01
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Abstract

This study was conducted to investigate the effect of the extracts (water, 70% ethanol and ethylacetate) from dandelion (Traxancum platycarpum D.) leaf and root on the inhibitory activities of Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus acidophilus. And also, the amounts of gas formation from kimchi with different concentration of the ethylacetate extracts (EE) were analyzed. EE of dandelion leaf inhibited the growth of Leuc. mesenteroides and L. acidophilus, and L. brevis by 50 and 33% at concentration of 0.5%, respectively. But no affected in L. plantarum estimated by pH, acidity, turbidity and clear zone. And no difference was founded in leaf and root. Gas was formed from the soaking day to 5-6 days of fermentation at $20^{\circ}C$, and the accumulated gas volumes were 80 ml/100 g in control, 30 ml/100 g in 0.5% EE, 8 ml/100 g in 1.0% EE.

민들레 추출물의 4 종의 젖산균 즉, Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum 및 Lactobacillus acidophilus에 대한 항균력과 김치의 가스발생에 미치는 영향을 조사하였다. pH, 산도, 탁도 및 clear zone으로 평가한 결과, 민들레 물추출물과 70% methanol 추출물 (0.5%)은 4종 젖산균의 생육을 저해시키지 않았으나 ethyl acetate 추출물은 L. acidophilus와 Leuc. mesenteroides의 생육은 1/2로 L.brevis의 탁도는 1/3로 감소시켰다. 그러나 L. plantarum에 대하여는 큰 영향을 주지 못했다. 민들레 잎과 뿌리추출물의 차이는 뚜렷하지 않았다. 김치의 가스발생은 담금후 1일째부터 5-6일 사이에 발생하였으며 추출물의 경우 첨가물이 높아짐에 따라 가스 발생량은 무첨가 경우 80 ml/100 g, 0.5% 첨가시는 30 ml/100 g, 1.0% 첨가시는 8 ml/100 g를 나타내었다.

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