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Development of GOCHUJANG for Controlling V. parahaemolyticus with Green Tea and Natural Products (녹차 및 천연산물로부터 장염 비브리오균(Vibrio. parahaemolyticus)의 제어를 위한 고추장의 개발)

Kim Jong-Deog;Kim Min-Yong;Jung Sung-Ju;Seo Hyo-Jin;Kim Eun-Ok;Lee Se-Yeong
- Journal of Life Science
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- v.15 no.5 s.72
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- pp.783-789
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- 2005
Vibriocidal GOCHUJANG was manufactured using extract of natural products and green tea. Antioxidative capacity of natural products and combination of natural products was measured with Oxidation-Reduction Potential (ORP) system value. Inhibitory ability of vibriocidal GOCHUJANG was compared with Inhibition Zone Diameter (IZD) values. Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george and Acanthodanacis cortex and combination of these natural products were showed higher antioxidant capacity and inhibitory effect against V. para-haemolyticus. Two kinds of combinations, A combination was composed of Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george, and B combination was consisted of Acanthodanacis cortex and A combination, were presented higher inhibition ratio with IZD values as $1.57\pm0.0051$ and $1.56\pm0.0071$, respectively. Vibriocidal GOCHUJANG was prepared based on A and B combination with their higher IZD Value as $1.76\pm0.0103$ and $1.79\pm0.0103$, respectively. When vinegar was added to A and B based GOCHUJANG, their IZD value was more higher as $2.15\pm0.0071$ and $2.44\pm0.0086$, respectively B combination based GOCHUJANG was exhibited higher inhibitory effect than A based GOCHUJANG. Combination of natural products was more important process for increasing vibriocidal effect. But addition of soybean malt or chitosan or a garlic into A or B combined GOCHUJANG, no different effect was exhibited.
https://doi.org/10.5352/JLS.2005.15.5.783 인용 PDF KSCI