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http://dx.doi.org/10.3746/jkfn.2002.31.6.1119

The Growth Inhibiting Effect of Enterobacteria, Clostridium pefringens KCTC 5014, by the Combination of Natural Products  

김종덕 (여수대학교 생명ㆍ화학공학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.6, 2002 , pp. 1119-1125 More about this Journal
Abstract
The growth of C. pefringens was inhibited by the combination of natural products which have antioxidative capacity C. perfringens was controlled very effectively by each or the combination of Paeonia japonica, Atractylodis rhizome alba, Epimedii herba, Acori graminei rhizoma, Schizandraefructus, Lyciifructus, Cinnamomi cortex Sophorae flos Phellodendri cortex, Nelumbo nuclfera gaertner, Asparagi tuber, Mori cortex radicis, Astrafali radix and Coptidis rhizome The combination of Phellodendri cortex, Epimedii herba, Astragali radtx and Glycyrrhizae radix inhibited the growth of C. pefringen by 75% and increased the antioxidative activity by 4.4 times. This combination also eliminated more than 80% of hydroxyl radical. These natural products can be utilized as pharmaceuticals, functional foods, antiaging tea, and multifunctional fermentative beverages.
Keywords
antioxidative capacity; natural product; growth inhibition; C. perfringens;
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