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http://dx.doi.org/10.3746/jkfn.2004.33.2.244

Antimicrobial Activities and Food Preservative Effects of Agrimoniae Herba  

박나영 (대구가톨릭대학교 식품산업학부)
박경남 (대구가톨릭대학교 식품산업학부)
이신호 (대구가톨릭대학교 식품산업학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.2, 2004 , pp. 244-248 More about this Journal
Abstract
Ethanol extract of Agrimoniae Herba showed strong antimicarobial activity againt Listeria monocytogenes, Staphlococcus aureus, Salmonella typhimurium, Escherichia coli and Aeromonas hydrophila subsp. hydrophila The growth of tested organisms was significantly inhibited above 4 log in tryptic soy broth with about 0.12%(w/v) of Agrimoniae Herba after incubation for 12 hrs at 37$^{\circ}C$. Antimicrobial activity of Agrimoniae Herba was decreased by heat treatment at above 8$0^{\circ}C$. But Agrimoniae Herba showed strong inhibitory effect after heat treatment at 121$^{\circ}C$ for 15 min. The growth of L. monocytogenes was inhibited by addition of 0.6% Agrimoniae Herba in food system (ham homogenate).
Keywords
Agrimoniae Herba; antimicrobial activity; thermal stability; food preservative effects;
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Times Cited By KSCI : 3  (Citation Analysis)
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