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KMID : 1024620090290040500
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Food Science of Animal Resources
2009 Volume.29 No. 4 p.500 ~ p.505
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Quality Characteristics and Inhibitory Activity against Staphylococcus aureus KCCM 40510 of Yogurts Manufactured with Garlic Juice
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Lee Seung-Kyu
Lee Yeon-Jung
Kim Min-Kyung
Han Gi-Sung
Jung Seok-Geun
Jang Ae-Ra
Chae Hyun-Seok
Kim Dong-Hun
Ham Jun-Sang
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Abstract
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This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
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KEYWORD
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yogurt, garlic, antimicrobial activity
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