Microbial Growth Characteristics on Foods Containing Collagen

• Published in: Han'gug sigpum wi'saeng anjeonseong haghoeji Vol. 28; no. 3
• Main Authors: Lee, S.A., Sookmyung Womens University, Seoul, Republic of Korea, Yoon, H.J., Sookmyung Womens University, Seoul, Republic of Korea, Choi, S.Y., Sookmyung Womens University, Seoul, Republic of Korea, Moon, M.J., Sookmyung Womens University, Seoul, Republic of Korea, Jin, S.Y., Sookmyung Womens University, Seoul, Republic of Korea, Yoon, Y.H., Sookmyung Womens University, Seoul, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.09.2013
• Subjects: ANTIMICROBIALS; ANTIMICROBIANOS; ANTIMICROBIEN; COLAGENO; COLLAGEN; COLLAGENE; S. aureus; SALMONELLA
• ISSN: 1229-1153

The objective of this study was to evaluate microbial growth patterns on Korean foods containing collagen. Samgyetang, Ugultang, Odolbyeboguem, Jeonyak, and Jokbal were inoculated with Staphylococcus aureus and Salmonella spp., and incubated at 4oC (6 days), 10oC (6 days), 20oC (3 days), and 30oC (36 h). Cell counts of S. aureus and Salmonella spp. were enumerated on mannitol salt agar and xylose lysine deoxycholate agar, respectively. Of the 5 foods, S. aureus and Salmonella cell counts decreased (P 0.05) only in Jeonyak. To understand this reduction in cell growth on Jeonyak, extracts of ingredients such as clove, cinnamon, pepper, ginger, and jujube were examined to determine minimal bactericidal concentrations (MBC; AU/mL). Clove (3.13 AU/mL), cinnamon (50 AU/mL), pepper (25 AU/mL), and ginger (50 AU/mL) extracts displayed antimicrobial activity against S. aureus, and clove and cinnamon extracts displayed antimicrobial activity against Salmonella. The results indicate that Jeonyak has antimicrobial activity against S. aureus and Salmonella, and clove and cinnamon are the primary antimicrobial agents in this food