KR102515079B1 - Bactericidal composition for meat carcass comprising kimchi lactic acid bacteria - Google Patents

Abstract

Disclosed in the present invention are: a bacterial composition for meat carcass that improves palatability and maintains quality, such as extension of storage period by suppressing the growth of spoilage microorganisms, change in meat color and water holding capacity, and prevention of fat rancidity by performing sterilization treatment for meat carcass using antibiotics derived from Kimchi Lactic acid bacteria; and an antibacterial treatment method using the same.

Description

Antimicrobial composition for meat carcass using kimchi lactic acid bacteria {Bactericidal composition for meat carcass comprising kimchi lactic acid bacteria}

The present invention relates to an antibacterial composition for slaughtered meat using kimchi lactic acid bacteria and an antibacterial treatment method using the same.

Livestock products can easily deteriorate due to unsanitary processes in the slaughtering process and poor supply and demand processes in the distribution process. Production of livestock products can be infected by pathogenic microorganisms during the process from slaughter to consumers.

In particular, unavoidable contamination by microorganisms inherent in the working environment, workers, work tools, and work tables during the slaughter process is analyzed as a major factor in spoilage and quality deterioration of fresh meat during the distribution period.

Livestock products can be easily corrupted or deteriorated compared to other foods, because they contain livestock's blood, moisture, and various nutrients, so that spoilage microorganisms multiply quickly. Therefore, an appropriate processing method is required to distribute and sell livestock products.

Meat slaughter products obtained from livestock products are immediately sealed and packaged for distribution and subjected to a heat treatment process for sterilization. Juice and oil, etc., which escape from this heat treatment process, remain and are distributed together with slaughter meat, shortening the shelf life of the product and degrading the quality. In addition, although heat treatment or preservative treatment has been performed to increase shelf life, it is true that these existing methods have a high probability of destroying nutritional components, as well as increasing consumer concerns about the safety of additives.

In addition to the heat treatment, sterilization of slaughtered meat is performed by spraying a sterilizing liquid such as alcohol or irradiating radiation, but these methods alone are insufficient to obtain a sufficient effect.

In the present invention, attention was paid to kimchi lactic acid bacteria in order to obtain a high antibacterial effect without affecting the quality of meat slaughter.

Kimchi Lactobacillus is a lactic acid bacteria generated during the fermentation process of kimchi, and has an effect of eradicating harmful microorganisms. There are about 200 types of microorganisms in kimchi fermentation, but there are 3 genera and 20 species of major lactic acid bacteria. Leuconostoc ) and Weissella genus lactic acid bacteria are the main ones.

New species of lactic acid bacteria recently discovered in kimchi include Leuconostoc Kimchii , Leuconostoc inhae , and Weissella confusa , and these lactic acid bacteria have antioxidant, anti-aging, anti-cancer, Nutritional importance and various functions, such as immunomodulatory function, have been studied, and research on microorganisms involved in the fermentation stage is also being conducted continuously.

Kimchi Lactobacillus is mainly applied to the food field, but as in Patent Documents 1 to 3, use of the Kimchi Lactobacillus as a cosmetic composition using the antibacterial effect is also proposed.

The present invention was intended to apply kimchi lactic acid bacteria to antibacterial meat slaughter. Looking at Patent Document 4, a method for processing livestock products using lactic acid bacteria is disclosed, but the types of lactic acid bacteria are Enterococcus faecalis , Lactobacillus plantarum , Lactobacillus casei Lactobacillus acidophilus, and Lactobacillus acidophilus, which are different from kimchi lactic acid bacteria, are used. In addition, this patent does not directly prove the antibacterial effect by the application of the lactic acid bacteria.

KR Publication 10-2007-0089474 (2007.08.31) KR Publication 10-2020-0084829 (2020.07.13) KR registration 10-2125316 (2020.06.16) KR Publication 10-2022-0071772 (2022.05.31)

Abundant nutrients present inside meat become a suitable nutrient source for the growth of contaminated microorganisms during slaughter and processing, thereby promoting meat spoilage. As the storage period after slaughter elapses, the number of microorganisms gradually increases, and when it exceeds a certain level, corruption occurs.

There is a method of lowering the initial number of microorganisms for long-term preservation of slaughtered meat. The present invention is applied to an antimicrobial treatment process of meat carcass using Kimchi Lactobacillus, a type of lactic acid bacteria, to lower the number of initial microorganisms in the slaughtered meat, suppress the propagation of subsequent microorganisms, and at the same time, A composition was prepared that did not affect quality.

An object of the present invention is to provide an antibacterial composition for slaughtered meat and an antibacterial treatment using the same.

In order to achieve the above object of the present invention, the present invention provides an antibacterial composition for meat slaughter comprising an antibacterial material derived from Kimchi Lactobacillus as an active ingredient.

In the present specification, 'meat carcass' means slaughtered meat (carcass) of edible mammals and poultry.

The mammals include cows, pigs, sheep, horses, goats, deer, rabbits, and the like, and the poultry includes chickens, ducks, geese, and turkeys.

The antibacterial composition for slaughtered meat of the present invention lowers the initial number of microorganisms for long-term preservation of slaughtered meat and secures inhibition of microbial growth and antibacterial effect without deterioration in the quality of slaughtered meat.

Kimchi Lactobacillus appears in the fermentation process of kimchi, which is a product fermented at low temperature by producing lactic acid after pickling radish, cabbage, and cucumber in salt or mixing the pickled salt with seasonings such as red pepper, garlic, green onion, ginger, and salted fish. It is a kimchi lactobacillus that

The antibacterial material derived from Kimchi Lactobacillus is at least one selected from the group consisting of a culture of Kimchi Lactobacillus, a concentrate of the culture, a dried product of the culture, and a mixture thereof. At this time, the culture solution of Kimchi Lactobacillus is a filtrate obtained by filtering or centrifuging the Kimchi Lactobacillus culture solution to remove strains, or a supernatant obtained by centrifuging the same, sonicating the culture solution, or cells obtained by treating the culture solution with lysozyme. It is at least one selected from the disruption solution.

In the antibacterial composition for meat slaughter of the present invention, the antibacterial material derived from Kimchi Lactobacillus is preferably included in the range of 0.001 to 99.9% by weight, 0.001 to 70% by weight, 0.01 to 60% by weight, and 0.1 to 50% by weight in the total composition. . At this time, if the content of the antibacterial substance is less than the above range, it may be difficult to obtain the expected effect, and even if it exceeds the above range, a significant increase in effect may not appear as much as the added amount.

As described above, the kimchi lactic acid bacteria according to the present invention may be any one selected from kimchi lactic acid bacteria of the genus Lactobacillus , kimchi lactic acid bacteria of the genus Leuconostoc , kimchi lactic acid bacteria of the genus Weissella , and mixed lactic acid bacteria thereof. there is.

Kimchi lactic acid bacteria in Lactobacillus are Lactiplantibacillus plantarum , Lactilactobacillus sakei , Lactobacillus paracasei, Lactobacillus algidus , Lactobacillus brevis, Lactobacillus curvatus , Lactobacillus curvatus , Lactobacillus kimchi, Lactobacillus mali , Lactobacillus mali, Lactobacillus pentosus , Lactobacillus plantarium plantarum ), Lactobacillus sakei, Lactobacillus casei , Lactobacillus paracasei , and the like.

Leuconostoc genus Kimchi Lactobacillus is Leuconostoc citreum ( Leuconostoc citreum ), Leuconostoc lactis ( Leuconostoc lactis ), Leuconostoc megenteroid subsp. Dextranicum ( Leuconostoc mesenteroides subsp. dextranicum ), Leuconostoc mesenteroides subsp. Mesenteroids ( Leuconostoc mesenteroides subsp. Mesenteroides ), Leuconostoc argentinum ( Leuconostoc argentinum ), Leuconostoc carnosum ( Leuconostoc carnosum ), Leuconostoc gellidum ( Leuconostoc gellidum ), Leuconostoc kimchi eye ( Leuconostoc kimchii ) , Leuconostoc inhae , and Leuconostoc gasicomitatum .

Kimchi lactic acid bacteria in Weissella are Weissella koreensi , Weissella hanii , Weissella kimchii , Weissella soli , and Weissella confusa ( Weissella confusa ) and the like.

Preferably, the kimchi lactic acid bacteria of the present invention may be kimchi lactic acid bacteria of the genus Lactobacillus, and more preferably 2 selected from the group consisting of Lacti Plantibacillus Plantarum, Lacty Lactobacillus Sakei, and Lacty Casey Bacillus Paracasei. It may be more than one species, more preferably a mixed strain of Lacty Plantibacillus plantarum and Lactycaseybacillus paracasei, still more preferably 5 to 40% by weight of Lactyplantibacillus plantarum, and Lactycaseybacillus paracasei It may be a mixed strain in which casei is mixed at 60 to 95% by weight.

In this case, the Lacti Plantibacillus Plantarum may be Lacti Plantibacillus Plantarum 3104 and Lacti Plantibacillus Plantarum 13903, and when used as a mixed strain, within 100% by weight of the mixed strain, Lacti Plantibacillus Plantarum 3104 may be 2.5 to 30% by weight %, Lactiplantibacillus plantarum 13903 can be used at 2.5 to 30% by weight.

In addition, Bacillus paracasei may be Bacillus paracasei 1011, Bacillus paracasei 1015, and Bacillus paracasei 1044 when used as a mixed strain, within 100% by weight of the mixed strain. 10 to 40% by weight of Lacticase bacillus paracasei 1011, 10 to 50% by weight of Lacticase bacillus paracasei 1015, and 10 to 40% by weight of Lacticase bacillus paracasei 1044.

According to one embodiment, the kimchi lactic acid bacteria of the present invention are obtained when Lacticasei Bacillus paracasei 1015 is used in a high content of 50% by weight, and Lactiplantibacillus Plantarum 3104 and LactiPlantibacillus Plantarum 13903 are 5, respectively. Excellent results were obtained when mixed in an amount of % by weight.

The remainder of the antimicrobial composition for meat slaughter of the present invention is water. The water may be, for example, pure water, ultrapure water, distilled water, purified water, water for injection, tap water, or the like.

According to one embodiment, the antibacterial composition for meat slaughter of the present invention further includes at least one selected from the group consisting of acetic acid and ethanol.

Acetic acid itself has an antibacterial effect, but when it is sprayed or immersed in meat slaughter, its use is inappropriate due to the unique scent of acetic acid, and the quality of meat is deteriorated. Ethanol itself has no antibacterial effect.

However, in the present invention, when acetic acid and / or ethanol are used together with Kimchi Lactobacillus, it has an excellent antibacterial effect compared to when Kimchi Lactobacillus is used alone. In particular, acetic acid can be used in low concentrations to prevent problems caused by acetic acid.

Preferably, acetic acid is used in an amount of 3% by weight or less, 2% by weight or less, or 1% by weight or less based on the total amount of antimicrobial substances derived from kimchi lactic acid bacteria. In addition, ethanol is used in an amount of 10% by weight or less, 7% by weight or less, and 5% by weight or less. A combination of the two can also be used if necessary.

The Kimchi Lactobacillus culture medium according to the present invention is a culture medium obtained after inoculating Kimchi Lactobacillus in a culture medium and culturing at 20 to 40 ° C for 1 to 4 days, or a filtrate obtained after centrifugation.

At this time, the medium is not particularly limited, and a known medium may be used, for example, one of a natural medium, a synthetic medium, a selective medium, and a differential medium can be used Such a medium may be directly prepared and used, or commercially available media such as Nutrient Agar medium and MRS agar medium may be purchased and used.

According to one embodiment, the medium of the present invention is a natural medium, and among them, it may be an edible medium (liquid).

The edible medium is a medium prepared by using cabbage juice and cabbage juice together, and when the cabbage juice and cabbage juice are mixed in a weight ratio of 1:9 to 9:1 and added to the medium, the number of cultured bacteria could be effectively increased.

The composition of the specific edible medium includes 5 to 30% by weight of cabbage juice and cabbage juice, and 1 to 5% by weight of glucose, 0.5 to 5% by weight of corn steep liquor, 0.1 to 1% by weight of sodium acetate, sulfuric acid 0.001 to 0.05% by weight of manganese, and the balance may include water.

In addition, when peptone and polysorbate 80 (Tween80) are added to the edible medium, the growth effect of kimchi lactic acid bacteria can be obtained. The peptone is used in an amount of 1 part by weight or less, and polysorbate 80 is used in an amount of 0.5 part by weight or less based on 100 parts by weight of cabbage and cabbage juice. According to one embodiment, when polysorbate 80 is added in an amount of 0.1 parts by weight, the most advantageous results were obtained for securing the convenience and effect of medium production.

The antibacterial treatment method of slaughtered meat using the composition of the present invention is not particularly limited in the present invention, and various methods may be used.

According to one embodiment, the antibacterial treatment is performed on the slaughtered meat by spraying the antibacterial composition for the slaughtered meat. At this time, the antibacterial composition is diluted in water and used, and antibacterial treatment can be performed by spraying at 1 to 2 atmospheres for 5 to 60 seconds.

According to another embodiment, meat slaughter is immersed in an antimicrobial composition. The antibacterial composition is also used after being diluted in water. Since the immersion time is selectively determined according to the type and size of the meat slaughter, it is not particularly limited, but it is preferably immersed for 5 to 420 seconds.

The dilution rate at the time of dilution may be any dilution rate that can be set to a concentration that exhibits an antibacterial effect as a composition, and is not particularly limited, but is preferably 1 to 10000 times, more preferably 1 to 1000 times.

Through this antibacterial treatment, the initial number of microorganisms in the slaughtered meat is lowered, and the subsequent reproduction of microorganisms is suppressed, and at the same time, the quality of the meat is not affected. The microorganism may be homogeneous, such as E. coli , Staphylococcus aureus, Shigella flexneri , and Salmonella typhimurium , which cause meat spoilage. .

The antibacterial treatment of the present invention enables long-term storage (low temperature) of 25 days or more, or preferably 45 days or more, so that the shelf life of slaughter meat can be increased.

When bacteria or fungi invade the surface or tissue of meat, it not only causes abnormalities in the appearance, smell, and color of meat, but also causes hygiene hazards such as deterioration, making it unsuitable for food. Meat slaughter has a lot of moisture, nitrogen compounds of various decomposition stages exist together with salts and growth nutrients, and moreover, because it is contained as fermentable carbohydrates and has a high pH, bacterial growth can occur quickly.

By performing antibacterial treatment on meat slaughter products using the antibacterial material derived from Kimchi Lactobacillus of the present invention, the storage period is extended by suppressing the proliferation of spoilage microorganisms, as well as the maintenance of quality and palatability, such as changes in meat color and water holding capacity and prevention of fat rancidity. The height effect can be expected.

Figure 1 shows the strains to be used for testing.
Figure 2 is a photograph showing the kimchi lactobacillus culture medium, which is an antibacterial material to be used in the test.
Figure 3 is a photograph showing the antibacterial effect of kimchi lactic acid bacteria and control bacteria.
Figure 4 is a graph of the size of the growth inhibitory ring of kimchi lactic acid bacteria and control bacteria.
5 is a photograph showing the culture of kimchi lactic acid bacteria in an edible medium.
6 is a photograph showing the cultivation of kimchi lactic acid bacteria for measuring the number of viable cells in an edible medium, and FIG. 7 is a photograph showing the measurement of the number of viable cells.
8 is a photograph showing the culture of kimchi lactic acid bacteria for measuring the viable cell count in an edible medium to which peptone and polysorbate 80 are added.
9 is a photograph showing the process of performing the antibacterial activity of Kimchi Lactobacillus according to the type of culture medium.
10 is a photograph showing the number of bacteria counting.
11 is a photograph showing the process of performing the antibacterial activity of Kimchi Lactobacillus according to the type of culture medium.
12 is a photograph showing the kimchi lactobacillus culture solution that has been disinfected.
13 is a photograph showing a sprayer containing a kimchi lactic acid bacteria culture solution.
14 shows sampling on day 0 of the tip, FIG. 15 shows sampling on day 7 of the tip, FIG. 16 shows sampling on day 15 of the tip, FIG. 17 shows sampling on day 30 of the tip, and FIG. 18 shows sampling on day 45 of the tip. show sampling.
19 is a photograph showing that the tip of the 0th day was treated with the homogenization test solution, and FIG. 20 is a photograph showing that the 0th day tenderloin was treated with the homogenization test solution.
21 is a photograph showing the treatment of the surface of the safety surface on day 0 with a test solution for surface bacteria.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

The antibacterial material referred to in the following examples refers to the kimchi lactic acid bacteria culture medium.

Test Example 1: Selection of Kimchi Lactobacillus

(1) Used strains and culture

As shown in FIG. 1, a total of 20 types (16 types of kimchi lactic acid bacteria ( Lactiplantibacillus plantarum, Latilactobacillus sakei, Lacticaseibacillus paracasei )) and 4 types of pathogens used in the present invention were prepared.

After preparing 14 types of Kimchi Lactobacillus culture medium cultured in 15ml of MRS Broth (Difco, USA), 1.5ml of each strain was divided into sterilized 2ml centrifugal tubes and centrifuged at 6000xg for 15 minutes to recover the culture supernatant. The obtained culture supernatant was dispensed into bottles by type, and the collected culture supernatant was removed using a syringe filter (PES, 0.45 μm) to remove remaining cells, and the filtrate was recovered. The recovered filtrate was adjusted to pH 7.0 and stored in a refrigerator at 4°C. Figure 2 is a photograph showing antibacterial material (kimchi lactic acid bacteria culture medium) to be used in the test.

(2) Measurement of antibacterial effect

Nutrient Broth (NB; Difco, USA) 30ml, 4 pathogens cultured at 37 ° C. for 48 hours were prepared, divided into 2ml each for each strain in a sterilized 2ml centrifuge tube, centrifuged at 6000 × g, 15 min, and the culture supernatant was removed. . Next, the precipitated strain was suspended in 2ml of sterile distilled water and homogenized by inoculating 300ml of Nutrient agar stored in a constant temperature water bath at 45 ° C for each strain. Then, in a clean bench maintained aseptically, 11 plates for each strain were made (44P in total) on a Petri dish, and then 8mm Paper discs (Advantec, Japan) were placed on them, and 50 μl of the prepared kimchi lactobacillus and control were dispensed. Subsequently, the cells were sealed with parafilm and cultured in an incubator at 37° C. for 18 hours, and when the antibacterial activity was confirmed as shown in FIG. 3 after culture, the size of the generated ring was measured using a vernier caliper.

(3) Results of antibacterial activity

The antibacterial effect of kimchi lactic acid bacteria is shown in the table below.

Through the above results, it can be seen that acetic acid and kimchi lactic acid bacteria have antibacterial activity.

(4) Antibacterial activity statistics

The antibacterial test was performed three times under the same conditions with reference to Table 1, and the average size of the growth inhibitory ring is shown in Table 2 and FIG. 4 below. Figure 4 is a graph of the size of the antibacterial material derived from kimchi lactic acid bacteria and the growth inhibition ring of the control bacteria.

Looking at the table above, Lb. The average size of the growth inhibitory rings of paracasi kimchi lactic acid bacteria was the highest, and the shape was also confirmed. The ring size of Lb.plantarum species was large, but there were few strains with distinct shapes like Lb.paracasei species.

In the case of ethanol, even if the concentration was increased, the effect was not.

In the case of acetic acid, the growth inhibitory ability was the best, but it is expected to cause an unpleasant odor when applied to meat, and it is judged to affect protein and fat due to the acid component.

(5) Selection of Kimchi Lactobacillus

Through the above results, finally, Kimchi Lactobacillus with excellent antibacterial activity was selected.

Test Example 2: Antibacterial activity of edible medium and kimchi lactic acid bacteria

This experiment was conducted to confirm the activity of Kimchi Lactobacillus when the medium was made of edible materials.

(1) Production of edible medium

With the composition shown in the table below, a medium using cabbage juice and cabbage juice was prepared. At this time, purified water was used for the rest of the composition, and in this case, % is weight %. The edible medium prepared after mixing each composition was sterilized at 120 ° C. and 2 atm for 15 minutes, and then 30ml of the edible medium was dispensed into a sterilized 50ml Conical Tube for the experiment. In the table below, cabbage means cabbage juice, and cabbage means cabbage juice.

(2) Kimchi lactobacillus inoculation and liquid culture

Frozen kimchi lactic acid bacteria were thawed and used. After thawing, the supernatant was discarded by centrifugation, and after vortexing with 1.5 ml of sterile water, 500 μl of each was inoculated into a conical tube according to the addition ratio of cabbage and cabbage. Subsequently, after vortexing using a vortex mixer, the conical tube lid was sealed using parafilm, and cultured for 48 hours in a 30 ° C incubator. 5 is a photograph showing the culture of kimchi lactic acid bacteria in an edible medium.

(3) Measurement of live cell count

1 L of MRS agar (Difco, USA) was prepared and sterilized, and the temperature of the water bath was maintained at 50 ° C. After vortexing the kimchi lactobacillus, which was liquid cultured in an edible medium, using a vortex mixer, 1 ml was extracted from the culture solution to prepare 10 ¹ and diluted to 10 ⁹ . Then, 10 ⁶ ~ 10 ⁹ diluted solution was repeatedly dispensed twice in 1 ml each into a 90 mm Petri dish. 20ml of MRS agar (Difco, USA) medium prepared therefor was dispensed. After carefully shaking and mixing so as not to touch the lid and side of the Petri dish, it was sealed using parafilm and incubated for 48 hours in a 30 ° C. incubator.

(4) Results

6 is a photograph showing the cultivation of kimchi lactic acid bacteria for measuring the number of viable cells in an edible medium, and FIG. 7 is a photograph showing the measurement of the number of viable cells. After going through this process, the table below shows that the number of viable cells was measured according to the content of cabbage and cabbage juice.

Looking at the above results, it can be seen that the mixed use is more effective in increasing the viable cell count than a single item, since the average number of viable cells was measured when cabbage and cabbage were mixed 1:1. Through these results, the most preferred edible medium composition is shown in the table below.

Test Example 3: Selection of Edible Media Additives

It was performed to check whether peptone and polysorbate 80, which are known to be useful for the growth of lactic acid bacteria, were added to the edible medium.

(1) Production of edible medium

An edible medium was prepared with the composition shown in the table below. In this case, % is % by weight.

(2) Kimchi lactic acid bacteria inoculation

Frozen kimchi lactic acid bacteria were thawed and used. After thawing, the supernatant was discarded by centrifugation, and 2.0 ml of sterile water was added, vortexed, and 500 μl was inoculated into a 250 mL Erlenmeyer flask according to the addition ratio of cabbage and cabbage. Subsequently, after vortexing using a vortex mixer, the inlet of the flask was sealed using parafilm, and cultured for 48 hours in a 30° C. incubator. 5 is a photograph showing the culture of kimchi lactic acid bacteria in an edible medium.

(3) Results

8 is a photograph showing the culture of kimchi lactic acid bacteria for measuring the viable cell count in an edible medium to which peptone and polysorbate 80 were added, and the table below shows the measured viable cell count.

Looking at the above table, it can be seen that the addition of peptone and polysorbate 80 to the edible medium is effective for the growth of kimchi lactic acid bacteria. However, in the case of peptone, addition of 1% or more did not show a significant effect on growth, and in the case of polysorbate 80, it can be seen that addition of 0.1% is most effective.

Test Example 4: Antibacterial activity of kimchi lactic acid bacteria according to the type of medium

An antibacterial treatment process was added to the antibacterial material after the antibacterial treatment was completed, and an edible medium without antibacterial treatment was compared with the MRS medium to determine the antibacterial effect.

(1) Materials and experimental methods

- Kimchi lactobacillus culture solution produced in edible medium

Kimchi Lactobacillus culture medium, which is each antibacterial substance that has been eradicated, was dispensed into sterilized 500ml glass bottles by 250ml. The autoclave was set to 65 ° C, and the center temperature was heated to 65 ° C, followed by sterilization for 30 minutes. The sterilized sample was aseptically transferred to a 15ml conical tube in a clean bench.

(2) Antibacterial test

250 ml of Nutrient agar (NA; Difco, USA) medium was prepared in a 500 ml Erlenmeyer flask and sterilized at 121 ° C. and 2 atmospheres for 15 minutes. A sterilized 500 ml Erlenmeyer flask was cooled in a water bath at 45°C. Then, the pathogens in the frozen storage were taken out, put into the cooled NA medium, and stirred for 5 minutes in a stirrer. After completion of agitation, 20 ml each of NA mixed with each pathogen strain was dispensed into a 90 mm Petri dish and solidified. A sterilized 8mm Paper disc (Advantec. japan) was placed on the hardened NA medium, and 50 μl of each strain was dispensed, followed by incubation in an incubator at 37° C. for 24 hours.

Detection and confirmation of the number of general bacteria in Kimchi Lactobacillus culture medium, which is three types of antibacterial substances, was performed. After the sampling of each antibacterial material, kimchi lactobacillus culture medium, was dispensed 1 ml each on 3M Petri film (Aerob count; AC, USA) in a 1-fold state without dilution. Then, they were incubated for 24 hours in an incubator at 37°C.

(3) Results

9 is a photograph showing a process of performing antibacterial activity of an antibacterial substance according to the type of culture medium, and FIG. 10 is a photograph showing the counting of the number of bacteria. The table below shows the results of this.

Looking at the table above, the MRS medium was the best in terms of the size of the suppression ring produced by each kimchi lactic acid bacteria, but sterilized and non-sterilized edible media also showed excellent results. Through this, it can be seen that effective antibacterial activity is exhibited even without performing a sterilization process during preparation of the edible medium.

Test Example 5: Antibacterial activity according to the mixing ratio of kimchi lactic acid bacteria

In order to maximize the inhibitory effect of harmful bacteria that may affect meat, this experiment was conducted to find the optimal ratio by mixing the Kimchi Lactobacillus culture medium, which is an antibacterial material of Kimchi Lactobacillus.

(1) material

Through the antibacterial experiment, the most effective strain was selected, and a mixed strain was prepared by mixing the content thereof as follows. In the table below, % is % by weight.

(2) antibacterial test

250 ml of Nutrient agar (NA; Difco, USA) medium was prepared in a 500 ml Erlenmeyer flask and sterilized at 121 ° C. and 2 atmospheres for 15 minutes. A sterilized 500 ml Erlenmeyer flask was cooled in a water bath at 45°C. Then, the pathogens in the frozen storage were taken out, put into the cooled NA medium, and stirred for 5 minutes in a stirrer. After completion of agitation, 20 ml each of NA mixed with each pathogen strain was dispensed into a 90 mm Petri dish and solidified. A sterilized 8mm Paper disc (Advantec. japan) was placed on the hardened NA medium, and 50 μl of each strain was dispensed, followed by incubation in an incubator at 37° C. for 24 hours.

(3) Results

Figure 11 is a photograph showing the process of performing the antibacterial activity of Kimchi Lactobacillus according to the type of culture medium, and the table below shows the results.

Looking at the above table, it can be seen that all of the mixed strains 1 to 5 have antibacterial activity. Among them, a mixture of Lb.paracasei 1011 and Lb.paracasei 1015, and Lb.plantarum 3104 and Lb.plantarum 13093 showed excellent results.

Test Example 6: Antibacterial activity according to the type and mixing ratio of additional components

In Table 1, using acetic acid having antibacterial activity and ethanol having no antibacterial activity, this experiment was performed to determine antibacterial efficacy by imparting storability to antibacterial substances.

(1) Material

Through the antibacterial experiment, the most effective strain was selected, and an antibacterial composition was prepared by adding acetic acid and ethanol, respectively. In the table below, % of Kimchi Lactobacillus is weight%, and acetic acid and ethanol are weight% with respect to the total amount of Kimchi Lactobacillus.

(2) Antibacterial test

250 ml of Nutrient agar (NA; Difco, USA) medium was prepared in a 500 ml Erlenmeyer flask and sterilized at 121 ° C. and 2 atmospheres for 15 minutes. A sterilized 500 ml Erlenmeyer flask was cooled in a water bath at 45°C. Then, the pathogens in the frozen storage were taken out, put into the cooled NA medium, and stirred for 5 minutes in a stirrer. After completion of agitation, 20 ml each of NA mixed with each pathogen strain was dispensed into a 90 mm Petri dish and solidified. A sterilized 8mm Paper disc (Advantec. japan) was placed on the hardened NA medium, and 50 μl of each strain was dispensed, followed by incubation in an incubator at 37° C. for 24 hours.

(3) Results

The table below shows the antibacterial activity of the antimicrobial composition according to the addition of acetic acid and ethanol.

Looking at the above table, it can be seen that excellent antibacterial activity was obtained in all tests in which acetic acid was added and in tests No. 4 and No. 5 in which ethanol was added, and that their addition helps antibacterial activity.

Test Example 7: Antibacterial effect according to antibacterial treatment for meat

In order to confirm the effect of inhibiting the growth of microorganisms when meat is treated with the antibacterial material containing the kimchi lactobacillus culture medium of the present invention, this experiment was performed.

(1) Mass cultivation of kimchi lactic acid bacteria

The kimchi lactobacillus culture solution, which had been cultured for 48 hours in an incubator at 30 ° C, was prepared and centrifuged at 2500xg for 30 minutes in a centrifuge to separate the cells and the culture supernatant. The obtained culture supernatant was dispensed into bottles by type, and the collected culture supernatant was removed using a syringe filter (PES, 0.45 μm) to remove remaining cells, and the filtrate was recovered. The recovered filtrate (an antibacterial substance) was adjusted to pH 7.0 and stored in a refrigerator at 4°C.

12 is a photograph showing the kimchi lactobacillus culture solution that has been disinfected.

(2) Material preparation

Two parts (tenderloin, ribs) were prepared as meat, basically unnecessary fat and fascia were removed, and approximately 400 to 450 g were prepared. Each antibacterial material was filled in a sprayer washed with hot water, sprayed to the extent that the surface of the meat was wetted, and then vacuum-packed and stored at 2 ° C. At this time, FIG. 13 is a photograph showing a sprayer in which a culture medium is stored for use in processing meat.

14 shows sampling on day 0 of the tip, FIG. 15 shows sampling on day 7 of the tip, FIG. 16 shows sampling on day 15 of the tip, FIG. 17 shows sampling on day 30 of the tip, and FIG. 18 shows sampling on day 45 of the tip. show sampling. Sampling for relief and relief (surface) was conducted in the same way. In this case, the abbreviation is as shown in the table below.

(3) Preparation of test solution

To measure the antibacterial effect, a homogenization test solution was prepared for the tip and tenderloin, and a surface bacterial test solution was prepared for the surface of the tenderloin using a cotton swab.

- Preparation of homogenization test solution -

Meat samples sprayed with antibacterial substances corresponding to day 0 and control meat samples were prepared. The prepared specimen was aseptically separated into a sterile bag by 25 g each using sterilized scissors and forceps. After adding 225 ml of sterile physiological saline (0.85%, NaCl) thereto, the test solution was prepared by sufficiently homogenizing using a tool. 1ml of the prepared test solution was added to 9ml sterile physiological saline as a stock solution, and diluted 10-fold by vortexing to prepare up to 10 ^-4 .

Figure 19 is a photograph showing that the tip of the 0th day was treated with the homogenization test solution, and Figure 20 is a photograph showing that the 0th day tenderloin was treated with the homogenization test solution.

-Preparation of surface bacteria test solution-

Meat samples sprayed with antibacterial substances corresponding to day 0 and control meat samples were prepared. A 10-fold diluted test solution was prepared by drawing strokes on the surface of the specimen (10 cmX10 cm) with a sterilized cotton swab, immersing the surface in 10 ml sterile saline, invering sufficiently, and vortexing. The prepared 10-fold diluted test solution was prepared up to 10 ^-4 .

21 is a photograph showing the treatment of the surface of the safety surface on day 0 with a test solution for surface bacteria.

(4) Measurement of the number of bacteria

The general bacterial count and E. coli count were measured, respectively.

-Measuring the number of general bacteria-

Each specimen was labeled on 3M Petrifilm (dry film, AC). Inside the clean bench, the cover of the Petrifilm was lifted up, and 1 ml of the test solution prepared above was dispensed in the center of the medium, and the test solution was inoculated by gently covering the cover and pressing gently with a press plate. The test solution was repeatedly inoculated twice from 10 ^-1 to 10 ^-4 . The inoculated Petrifilms were overlapped for each sample and incubated for 48 hours in a 37 ° C. incubator, and then the average value of the number of cells of two Petrifilms per sample was calculated.

-Measurement of the number of colon bacilli-

Each specimen was labeled on 3M Petrifilm (dry film, EC). Inside the clean bench, the cover of the Petrifilm was lifted up, and 1 ml of the test solution prepared above was dispensed in the center of the medium, and the test solution was inoculated by gently covering the cover and pressing gently with a press plate. The test solution was repeatedly inoculated twice from 10 ^-1 to 10 ^-2 . The inoculated Petrifilms were overlapped for each sample and incubated for 48 hours in a 37 ° C. incubator, and then the average value of the number of cells of two Petrifilms per sample was calculated.

(5) Results

The table below shows the number of common bacteria (AC) and Escherichia coli ( E.Coli ) present on the surface of the tip of the wire, the tenderloin and the tenderloin on day 0.

The shelf life of meat is affected by the initial microorganisms, and appears to be about 10 ² to 10 ³ after slaughtering, and the number increases as the storage period increases. When the number of microorganisms in meat is more than 10 ⁶ , corruption begins, and when it is 8 to 9 log CFU/cm 3 , putrefaction occurs. In particular, harmful microorganisms proliferate from the surface and spread throughout the meat to cause spoilage.

Looking at the above table, it can be seen that when antibacterial treatment is performed with kimchi lactic acid bacteria, no E. coli is present on the surface of meat after slaughtering, and accordingly, an additional antibacterial treatment process can be substituted.

Claims (17)

Contains antibiotics derived from Kimchi Lactobacillus as an active ingredient,
The kimchi lactic acid bacteria include 5 to 40% by weight of Lactiplantibacillus plantarum and Lactobacillus paracasei . An antibacterial composition for meat slaughter, which is a mixed strain mixed at 60 to 95% by weight. According to claim 1,
The antibacterial material is at least one selected from the group consisting of a culture of kimchi lactic acid bacteria, a concentrate of the culture, a dried product of the culture, and a mixture thereof. According to claim 1,
The Kimchi Lactobacillus culture solution is a filtrate obtained by filtering or centrifuging the Kimchi Lactobacillus culture solution to remove strains, or a supernatant obtained by centrifuging the same, sonicating the culture solution, or cells obtained by treating the culture solution with a lysozyme. An antibacterial composition for meat slaughter, which is at least one selected from a crushing fluid. According to claim 1,
The antibacterial material comprises 0.001 to 99.9% by weight based on the total weight of the composition, antimicrobial composition for meat slaughter. delete delete delete delete delete delete Contains antibiotics derived from Kimchi Lactobacillus as an active ingredient,
Further comprising at least one selected from the group consisting of acetic acid, ethanol, and combinations thereof,
The kimchi lactic acid bacteria is a mixed strain of Lactiplantibacillus plantarum and Lactobacillus paracasei, an antibacterial composition for meat slaughter. According to claim 1 or 11,
The kimchi lactic acid bacteria-derived antibacterial material is a culture medium obtained by culturing kimchi lactic acid bacteria in an edible medium or a supernatant obtained after centrifuging the culture medium, an antibacterial composition for meat slaughter. According to claim 12,
The edible medium is a mixture of cabbage juice and cabbage juice in a weight ratio of 1: 9 to 9: 1, an antibacterial composition for meat slaughter. According to claim 13,
In addition, the edible medium further comprises one selected from the group consisting of peptone, polysorbate 80, and combinations thereof, the antimicrobial composition for meat slaughter. According to claim 1 or 11,
The meat slaughter product is one kind of slaughter product selected from the group consisting of cows, pigs, sheep, horses, goats, deer, rabbits, chickens, ducks, geese, and turkeys, antimicrobial composition for meat slaughter. An antibacterial treatment method for slaughtered meat, wherein the antibacterial composition for slaughtered meat according to claim 1 or 11 is sprayed on the slaughtered meat. An antibacterial treatment method for meat slaughter products comprising immersing the meat slaughter products in the antibacterial composition for meat slaughter products of claim 1 or 11.

Images