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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 167 - 178 (12page)
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초록· 키워드
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Garlic (Allium sativum L.) has long history of reputed value and actual use for its medicinal, antimicrobial and pesticidal properties. This study was conducted to find possible developments to natural food preservatives and natural antimicrobials from garlic extracts. The antimicrobial activities of raw garlic extract, heat, pH, temperature against pathogenic bacteria were investigated. E. coli, S.
Enteritidis, L. monocytogenes, and S. aureus exhibited antimicrobial activities at 20% garlic extract,but no antimicrobial activity was seen in E. faecium. Raw garlic extract and garlic extract heated for 2 min at 95℃ showed strong antimicrobial activities, but the antimicrobial activity of garlic extract heated for 10 min at 95℃ was much less. The antimicrobial activities of 50% garlic extract adjusted pH 4.0∼7.0 showed much the same, but the antimicrobial activities decreased at pH 8.0 or higher.
The antimicrobial activities by storage −18℃ of garlic extract showed much the same. When five strains were cultured for 72 hr at 35℃ in the TSB containing 1∼10% garlic extract, viable cell number of five strains were decreased to 10^0∼10^4 CFU/ml even at 1% or 2.5% (E. faecium) after 24 hr,but later increased to 10^4∼10^9 CFU/ml after 72 hr. When five strains were cultured for 21 day at 4℃in the TSB containing 1%, 2.5%, 5%, and 10% garlic extract, viable cell number of E. coli, S.
Enteritidis, and S. aureus were decreased to 10^3, 10^0∼10^2, 10^1∼10^4 CFU/ml after 21 day, respectively,but L. monocytogenes and E. faecium increased to 10^8 and 10^6 CFU/ml after 21 day.
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참고문헌 (30)
참고문헌 신청
Al-Delaimy KS / 1970 / Antibacterial action of vegetable extracts on the growth of pathogenic bacteria / J Sci Food Agric 21 (2) : 110 ~ 112
Barone FE / 1977 / Isolation, purification, identification, synthesis, and kinetics of activity of the anticandidal component of Allium sativum, and a hypothesis for its mod
Betancor L / 2002 / Random amplified polymorphic DNA and phenotyping analysis of Salmonella enterica serovar Enteritidis isolates collected from humans and poultry in Urugua
Beuchat LR / 1989 / Antimicrobials occurring naturally in foods / Food Technol 43 : 134 ~
Cavallito CJ / 1944 / Allicin, the antimicrobial principle of Allium sativum. I. Determination of the chemical structure / J Am Chem Soc 66 : 1952 ~
Barone FE / 1977 / Isolation, purification, identification, synthesis, and kinetics of activity of the anticandidal component of Allium sativum, and a hypothesis for its mod
Betancor L / 2002 / Random amplified polymorphic DNA and phenotyping analysis of Salmonella enterica serovar Enteritidis isolates collected from humans and poultry in Urugua
Beuchat LR / 1989 / Antimicrobials occurring naturally in foods / Food Technol 43 : 134 ~
Cavallito CJ / 1944 / Allicin, the antimicrobial principle of Allium sativum. I. Determination of the chemical structure / J Am Chem Soc 66 : 1952 ~
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