본 연구에서는 도축장에서 분리된 Listeria monocytogenes를 저해할 수 있는 식물성 항균 물질을 탐색하고, 각 항균 물질의 최소살균농도(MBC)를 확인하였다. 잠재적인 항균 물질로 자몽종자 추출물, 감귤류 추출물, 생강 추출물, 배 추출물, 매실 농축액, 도라지 추출물, 대추 추출물, 오미자 추출물을 선정하였고, 대상 균주로는 국내 도축장에서 분리한 15 개의 L. monocytogenes 균주를 혼합하여 사용하였다. MBC 확인 결과, 최대 4.0 μg/mL 농도의 생강 추출물, 배 추출물, 매실 농축액, 도라지 추출물, 대추 추 출물, 오미자 추출물은 고농도의 L. monocytogenes (7 Log CFU/mL)에 대해 균 저해 효과가 전혀 나타나지 않았다. 반면, 7 Log CFU/mL의 L. monocytogenes에 대한 자몽종자 추출물과 감귤류 추출물의 MBC는 0.002 μg/mL인 것으로 확인되었다. 3 Log CFU/mL의 L. monocytogenes에 대한 MBC를 시험해 본 결과, 자몽종자 추출물과 감귤류 추출물의 MBC는 0.001 μg/mL로 나타났다. 이상의 결과로 볼 때 자몽종자 추출물과 감귤류 추출물은 L. monocytogenes를 제어하기 위해 적용될 수 있을 것으로 판단된다.

This objective of this study was to investigate inhibitory effect of natural antimicrobials on Listeria monocytogenes isolated from Korean slaughterhouses. A mixture of 15 strains of L. monocytogenes at low (3 Log CFU/mL)and high (7 Log CFU/mL) concentration was exposed to various extracts (grapefruit seed extract, citrus fruits extract, ginger extract, pear extract, Japanese apricot concentrate, balloon flower extract, jujube extract, and omija extract) at 0.001-4.0μg/mL . Ginger extract, pear extract, Japanese apricot concentrate, balloon flower extract, jujube extract, and omija extract showed no antimicrobial effects to high-concentration of L. monocytogenes (7 Log CFU/mL). However, grapefruit seed extract and citrus fruit extract showed antibacterial effects against L. monocytogenes at 3 and 7 Log CFU/mL with MBCs of 0.001 and 0.002 μg/mL, respectively. These results indicate that grapefruit seed extract and citrus fruits extract can be used to control L. monocytogenes as natural antimicrobials.

ABSTRACT
 Materials and Methods
  Preparation of natural antimicrobials
  Inoculum preparation
  Determination of minimum bactericidal concentration(MBC)
 Results and Discussion
 국문요약
 References

• Hyeji Kim(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Hyemin Oh(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Heeyoung Lee(Risk Analysis Research Center, Sookmyung Women’s University)
• Sejeong Kim(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Jimyeong Ha(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Jeeyeon Lee(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Yukyung Choi(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Yewon Lee(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Yujin Kim(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Yohan Yoon(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
• Soomin Lee(Risk Analysis Research Center, Sookmyung Women’s University) Correspondence to