Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial Activity of Herb Extracts

허브추출물의 항균 작용

  • Yoo, Mi-Young (Medicinal Scinece Division, Korea Research Institute of Chemical Technology) ;
  • Jung, Yoon-Ju (Dept. Food Science and Biotechnology, College of Fishery Science, Pukyong National University) ;
  • Yang, Ji-Young (Dept. Food Science and Biotechnology, College of Fishery Science, Pukyong National University)
  • 유미영 (한국화학연구원 생명의약연구부) ;
  • 정윤주 (부경대학교 수상과학대학 식품생명공학부) ;
  • 양지영 (부경대학교 수산과학대학 식품생명공학부)
  • Published : 2005.10.01
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Abstract

The objective of this study was to evaluate the antimicrobial activity of four herb extracts from lavender, patchouli, rosemary and eucalyptus possibly used as food preservatives. Minimum inhibitory concentration of France rosemary extracts was 29.1 mg/mL against C. albicans ATCC 10231 and 14.5 mg/mL against B. subtilis ATCC 6613 and E. coli ATCC 25922. Both of France rosemary and American lavender herbal extracts were thermally stable between 40$^{\circ}C$ and 121$^{\circ}C$ and were stable at only neutral pH. Microbial growth was repressed by adding 2.9 mg of a commercial herbal extracts in 20 mL liquid medium with France rosemary extracts and American lavender extracts.

아로마테라피에도 널리 이용되는 라벤더, 패츌리, 로즈마리, 유칼립투스 등의 허브를 이용하여 식품의 천연보존제로서의 항균활성의 특성에 대하여 알아보았다. 프랑스산 로즈마리추출물의 경우 C, albicans ATCC 10231에 대한 MIC는 29.1 mg/mL로 나타났으며 B. subtilis ATCC 6613과 E. coli ATCC 25922에 대한 MIC는 14.5 mg/mL로 나타났다. 프랑스산 로즈마리와 미국산 라벤더의 추출물은 40에서 121$^{\circ}C$ 범위에서 열 안정성을 나타냈으며 pH 안정성 실험에서는 중성에 좋은 안정성을 나타내었다. 액체 배양시 프랑스산 로즈마리와 미국산 라벤더의 추출액을 첨가하여 피검균의 생육억제 실험을 행한 결과 액체배지 20mL에 대해 2.9mg의 허브추출물을 첨가한 경우에 생육억제효과를 나타내었다.

Keywords

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