본 연구는 2013년부터 2017년까지 경남 한산·거제만 해역에서 생산되는 패류에 대한 위생지표세균, 마비성 패 류독소, 설사성 패류독소를 분석하여 세균학적·독물학적 안전성을 평가하였다. 굴 시료 404점에 대한 분변계대장균은 < 18~330 MPN/100 g의 범위를 나타내었으나, 대장 균 230 E. coli MPN/100 g을 초과한 시료는 없었다. 굴 수확시기 동안 분석한 대장균의 기하학적 평균치는 24.3 MPN/100 g으로 매우 낮게 나타났다. 한산·거제만해역에서 생산되는 굴의 세균학적 안전성을 평가한 결과, 식품위 생법의 생식용 굴에 대한 위생기준을 만족하였고, EU의 패 류생산해역 A등급 기준에 부합하였다. 한산·거제만해역 의 독물학적 평가를 위해 굴 532개 시료와 패류독소 지표 종인 지중해담치 268개 시료에 대한 분석을 실시하였다. 마비성패류독소는 2013년 4월에 지중해담치 3개 시료에서 1.20~2.29 mg/kg 범위로 기준을 초과하여 검출되었으나, 굴 시료에서는 전혀 검출되지 않았다. 총 120개 시료에서 설사성패류독소를 분석하였으나, 정량한계 이하로 매우 낮게 나타났다. 독물학적 안전성 평가결과, 굴 시료에서는 마비성 및 설사성패류독소가 전혀 검출되지 않았으나, 지 표종인 지중해담치에서는 마비성패류독소 기준치를 초과 한 것으로 나타나 지속적인 모니터링과 안전관리가 요구 되었다.

To develop a lactic starter to produce antimicrobial substance for inhibiting the growth of a variety of foodborne spoilage bacteria in fermented foods, we investigated the antibacterial effect of the antibacterial substance, produced by Lactobacillus amylovorus IMC-1, against foodborne spoilage strains, and its sensitivity on the treatment of proteolytic enzymes. L. amylovorus IMC-1, which was isolated from a traditional cheese in Inner Mongolia, produced a maximum amount of antibacterial substance in the skim milk medium after 72 h incubation at 37℃, and further incubation resulted in the same activity. The substance obtained from gel filtration inhibited all strains used such as Bacillus subtilis IFO 3025, Staphylococcus aureus IAM 1011, Listeria monocytogenes VTU 206, Escherichia coli RB, and Pseudomonas fragi IFO 3458 at the concentration of 20 units/ml. This substance was found to show bactericidal action against B. subtilis, E. coli, and Ps. fragi, and bacteriostatic activity against both Staph. aureus and L. monocytogenes. The bactericidal action was due to cellular lysis. The substance is not organic acid, hydrogen peroxide and proteinaceous compound.

The ethanol extract from the root bark of Mores alba showed the strongest antimicrobial activity on the growth of almost all the tested microorganisms which were foodborne pathogens d food-related microorganiama. Therefore, fatty acid composition, amino acid composition and shape change of microorganisms treated with the ethanol extract from the root bark of Mores alba were examined. In effects of treatment with the ethanol extract on the fatty acid compositions of B. aubtilis, S. aureus and E. coli, fatty aicd compositions such as hexadecanoic acid (16:0) and octadecanoic acid (18:0)/octadecadienoic acid (18:2) of the tested strains were increased but pentadecanoic acid (15:0), heptadecanoic acid (17:0) and octadecenoic acid (18:1) of E. subtilis, pentadecanoic acid (15:0) of S. ctureus and hexadecenoic acid (16:1) and octadecenoic acid (18:1) of E. coli were decreased. The ethanol extract did not significantly affect the amino acid composition of the tested strains. Tranamisaion electron micrographa of microorganisms treated with the ethanol extract exhibited morphological changes that irregularly contracted cell surface in S. aureus and destructed cell walls in B. subtilis and E. coli.

The effect of the ethanol extract from salviae miltiorrhizae radix (Salvia miltiorrhiza) on the microbial growth and the stability of the extracted antimicrobial material were investigated. The ethanol extract had strong growth inhibition activity (MIC, 3.13-50.0 pg/ml) against Gram-positive bacteria such as B. subtilis, L. monocytogenes and S. aureus. Among Gram-positive bacteria tested, B. subtilis was the most susceptible to the extracted substance. While the antimicrobial activity of the ethanol extract was weak (MIC, 400-800 ug/ml) to E. coli and yeasts (C. albicans. Sacch. diastaticus). The ethanol extract had bactericidal action at higher concentration than MIC against B. subtilis, while the extract had only bacteriostatic action against S. aureus. The extracted antimicrobial substance was stable in the pH range of 4.0 to 10.0, heat treatment at 121℃ for 15 min, and freezing and thawing