Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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A Study on the Antimicrobial Effect of Garlic Extract using Super-Critical Carbon Dioxide

초임계 이산화탄소를 이용한 마늘 추출물의 항균효과에 관한 연구

  • Sung, Ki-Chun (Department of Chemical Engineering, Dae Jin University)
  • 성기천 (대진대학교 이공대학 화학공학과)
  • Published : 2003.03.31
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Abstract

Garlic extract using super-critical carbon dioxide is influenced by temperature and pressure, and the optimum condition can make under super-critical state. We can know the defects in process of super-critical extration, It can indicate the drop of product rate, energy loss and equipment expense etcs. The minimum inhibition concentration of microbe which garlic extract contains has apperared the concentration more than 800ppm in this experiment. According to the result of this experiment, we can know that the antibiosis effect in the microbe of staphylococcus and fungus has disappeared in the incubation time more than 12 hours.

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References

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Cited by

  1. 마늘추출물의 식중독균에 대한 항균검사 vol.9, pp.2, 2003, https://doi.org/10.5392/jkca.2009.9.2.339