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Food Eng. Prog. 2012; 16(2):180-184

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2012.16.2.180

Article

추출방법에 따른 용아초의 육가공 식품 변패 젖산균에 대한 생육저해 효과

이하연1, 이종섭1, 김다혜1, 이선구2, 이용진3, 김명동1,*
Extraction Methods Influence Inhibitory Effects of Agrimonia pilosa on the Growths of Meat-Poisoning Lactic Acid Bacteria
Ha-Yeon Lee1, Jong-Sub Lee1, Da-Hye Kim1, Seon-Goo Lee2, Yong-Jin Lee3, Myoung-Dong Kim1,*
Author Information & Copyright ▼
1강원대학교 식품생명공학과
2상지대학교 한의과대학 한의예과
3춘천바이오산업진흥원
1Department of Food Science and Biotechnology, Kangwon National University
2Department of Oriental Medicine, College of Oriental Medicine, Sangji University
3Chuncheon Bioindustry Foundation
*Corresponding author: Myoung-Dong Kim, School of Biotechnology and Bioengineering, Kangwon National University, Chuncheon, 200-701, Korea. Tel: +82-33-250-6458; Fax: +82-33-241-0508, E-mail: mdkim@kangwon.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 14, 2011; Revised: Nov 02, 2011; Accepted: Nov 02, 2011

Published Online: May 31, 2012

Abatract

The inhibitory effects of extracts from Agrimonia pilosa, which were obtained via different extraction methods, on the growth of Weissella viridescens and Leuconostoc carnosum were examined. Compared with simple water extraction, the sample extracted with alkalified water (pH 11) and 50% ethanol (pH 11) had 43% and 24% enhanced inhibitory effects on W. viridescens and Leu. carnosum growth, respectively. However, ultrasonic treatment did not exert a profound effect on the antimicrobial activity of A. pilosa regardless of the extraction solvent used.

Keywords: Agrimonia pilosa; Weissella viridescens; Leuconostoc carnosum; antimicrobial activity; extraction

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