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Antibacterial Action against Food-Borne Pathogens by the Volatile Flavor of Essential Oil from Chrysanthemum morifolium Flower  

Jang, Mi-Ran (Plant Resources Research Institute, Duksung Women's University)
Seo, Ji-Eun (Plant Resources Research Institute, Duksung Women's University)
Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University)
Chung, Mi-Sook (Dept. of Food & Nutrition, Duksung Women's University)
Kim, Gun-Hee (Dept. of Food & Nutrition, Duksung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.2, 2010 , pp. 154-161 More about this Journal
Abstract
The aim of this study was to investigate antibacterial activities of essential oil from C. morifolium against four Grampositive bacteria and six Gram-negative bacteria. The antibacterial activity of the oils was determined by agar-well diffusion assay, minimum inhibitory concentration(MIC), and minimum bactericidal concentration(MBC). Essential oil of C. morifolium had a large inhibition zones especially against Salmonella enterica(21 mm) and Bacillus cereus(19 mm). Essential oil of C. morifolium generally showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria. MIC of essential oil from C. morifolium was 5 ${\mu}g/m{\ell}$ against ten food-borne pathogens. MBC values were determined to be from 5 to 20 ${\mu}g/m{\ell}$ against eight bacteria except Salmonella choleraesuis and Listeria monocytogenes. Therefore, the essential oil of C. morifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected to be used as a novel food preservative.
Keywords
Chrysanthemum morifolium; essential oil; agar-well diffusion assay; minimum inhibitory concentration(MIC); minimum bactericidal concentration(MBC);
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