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http://dx.doi.org/10.12925/jkocs.2003.20.1.7

A Study on the Antimicrobial Effect of Garlic Extract using Super-Critical Carbon Dioxide  

Sung, Ki-Chun (Department of Chemical Engineering, Dae Jin University)
Publication Information
Journal of the Korean Applied Science and Technology / v.20, no.1, 2003 , pp. 51-56 More about this Journal
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.
Keywords
garlic extract; super critical state; minimum inhibition concentration; antibiosis;
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