Journal of Dairy Science and Biotechnology

  • 제37권3호
  • /
  • Pages.187-195
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  • 2019
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  • 2733-4554(pISSN)
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  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
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Antimicrobial Action of Raphanus raphanistrum subsp. sativus (radish) Extracts against Foodborne Bacteria Present in Various Milk Products: A Preliminary Study

  • Lim, Hyun-Woo (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Jeong, Dongkwan (Dept. of Food and Nutrition, Kosin University) ;
  • Seo, Kun-Ho (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
  • 투고 : 2019.09.23
  • 심사 : 2019.09.30
  • 발행 : 2019.09.30
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초록

Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain "raphanin," which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.

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참고문헌

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