Microbial Growth Characteristics on Foods Containing Collagen

ABSTRACT - The objective of this study was to evaluate microbial growth patterns on Korean foods containingcollagen. Samgyetang, Ugultang, Odolbyeboguem, Jeonyak, and Jokbal were inoculated with Staphylococcus aureusand Salmonella spp., and incubated at 4 o C (6 days), 10 o C (6 days), 20 o C (3 days), and 30 o C (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 reductionin cell growth on Jeonyak, extracts of ingredients such as clove, cinnamon, pepper, ginger, and jujube were examined todetermine 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 cinna-mon extracts displayed antimicrobial activity against Salmonella. The results indicate that Jeonyak has antimicrobialactivity against S. aureus and Salmonella, and clove and cinnamon are the primary antimicrobial agents in this food. Key words: S. aureus, Salmonella, collagen, antimicrobial