Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Evaluation of Natural Antimicrobial Formulas against Yeasts in Functional Bevereges

기능성 음료 중 효모 제어를 위한 천연항균제 혼합조성 물 평가

  • Yeon, Ji-Hye (Department of Food Science and Technology, Chung-Ang University) ;
  • Jo, Seo-Hee (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Hee-Seok (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Park, Chul-Soo (Kwang-Dong Pharmaceutical Co., Ltd.) ;
  • Woo, Moon-Jea (Kwang-Dong Pharmaceutical Co., Ltd.) ;
  • Lee, Sang-Hun (Kwang-Dong Pharmaceutical Co., Ltd.) ;
  • Kim, Jin-Soo (Kwang-Dong Pharmaceutical Co., Ltd.) ;
  • Lee, Chon (Department of Food Science and Technology, Chung-Ang University)
  • Published : 2009.09.30
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Abstract

The purpose of this study was to investigate the antimicrobial activities of natural antimicrobials (10 formulas, $F1{\sim}F10$) against yeasts in functional beverages. The growth rates of yeasts were different with the ten different natural antimicrobial formulas tested. Yeasts grew for 14 days and the antimicrobial effect was observed between 14 and 18 days. Levels of S. cerevisiae, Z. bailii, and P. membranaefaciens were reduced to the limit of detection (ND) < 10 CFU/mL) after 28 days. Resistance against the antimicrobial effect was greatest for P. membranaefaciens, which grew to a level of $0.12{\sim}1.48\;\log_{10}\;CFU$/mL after 14 days and was reduced to a level of $1.61{\sim}3.55\;\log_{10}\;CFU$/mL after 28 days. The resistance of C. albicans was also high with a growth level of $0.13{\sim}1.28\;\log_{10}\;CFU$/mL after 14 days and reduction to $1.51{\sim}5.30\;\log_{10}\;CFU$/mL after 28 days. The antimicrobial effect of F10 was strongest for P. membranaefaciens. Every treatment reduced the microbial levels to $2.68{\sim}5.62\;\log_{10}\;CFU$/mL after 6 months. F2, F4, F5, F6, and F10 reduced the C. albicans level to ND after 28 days while F1, F3, F8, and F9 reduced yeasts to the ND level after 6 months. The antimicrobial activities observed here will be useful for development of natural antimicrobials.

본 연구는 $\varepsilon$-polylysine, 키토을리고당, 복합황금추출(BMB-FS)을 조합한 10가지 혼합조성물의 효모에 대한 항균력을 평가하여 식품산업에 적용하고자 하였다. 천연항균제 10종의 formula에 따라 각 효모의 성장 속도가 차이가 났으나, 14일까지는 균수가 증가하였고 $14{\sim}28$ 일 사이에 항균효과가 나타나 28일 이후에는 S. cerevisiae, Z. bailii, P. anolmala는 검출한계 (ND < 10 CFU/mL)이하까지 감소하여 천연항균제에 민감한 반응을 보였다. P. membranaefaciens는 가장 저항성이 강한 균으로 14일까지 $0.12{\sim}1.48\;\log_{10}\;CFU$/mL가 증가하였으나, 28일이 지난 후 $1.61{\sim}3.55\;\log_{10}\;CFU$/mL가 감소하였고, F10에서는 2 개월이 지난 후 검출한계 이하로 감소하여 가장 항균효과가 크게 나타났다. 대부분 6개월이 지난 후 $2.68{\sim}s.62\;\log_{10}\;CFU$/mL가 감소한 것으로 나타났다. C. albicans는 두 번째로 저항성이 강한 균으로 14일까지 $0.13{\sim}28\;\log_{10}\;CFU$/mL가 증가하였으나 $14{\sim}28$일 사이에 감소하기 시작하여 28일 째에는 $1.51{\sim}5.30\;\log_{10}\;CFU$/mL가 감소하였고, F2, F4, F5, F6, F10은 검출한계 이하로 감소시켰다. 6개월이 지난 후에는 F1, F3, F8, F9도 검출한계 이하로 감소한 것으로 나타났다. 이에 따라 본 연구는 기능성 음료의 효모에 의한 변질을 막을 수 있는 천연 항균제 조성물을 개발하여 실용화 하고자 하였다.

Keywords

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