• Food Science and Preservation
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• v.19 no.2
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• pp.167-172
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• 2012

The antimicrobial activities of $Smilax$ $china$ L. against spoilage bacteria isolated from $Mang-gae$ rice cake were investigated and the storage stability of the $Mang-gae$ rice cake was enhanced. Spoilage bacteria, which cause $Mang-gae$ rice cake to rot, were isolated from commercial $Mang-gae$ rice cake, and most of the isolated strains were identified as $Bacillus$ sp. After the leaves, roots, shoots, and stalks of the $Smilax$ $china$ L. were extracted using 50% ethanol as the solvent, their antimicrobial activities were investigated using the paper disc method by treating them with 50 ${\mu}L$ of $Bacillus$ $cereus$, which is known as a major pathogenic micro-organism in foods that contain starch, as the test organism. The antimicrobial activities of the extracts were compared according to the size of the clear zones around the paper discs. The root extract showed significant antimicrobial activities. When red beans, which are used as stuffing for $Mang-gae$ rice cake, were treated with the root extract of the $Smilax$ $china$ L., the viable cell count of the $Mang-gae$ rice cake was 5.04 Log CFU/g after 48-hr storage, and the cake showed significantly slower growth of bacteria than with commercial products. These results show that treatment of red beans with $Smilax$ $china$ root extract could improve the storage stability of $Mang-gae$ rice cake.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.