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Antimicrobial Effect of Methanol Extracts from Some Medicinal Herbs and the Content of Phenolic Compounds  

문지숙 (목포대학교 식품산업기술연구센터(RRC))
김선재 (목포대학교 생명공학)
박윤미 (목포대학교 생명공학)
황인식 (목포대학교 생명공학)
김의형 (목포대학교 생명공학)
박정욱 (목포대학교 식품산업기술연구센터(RRC)
박인배 (목포대학교 식품산업기술연구센터(RRC)
김상욱 (목포대학교 생명공학)
강성국 (목포대학교 식품산업기술연구센터(RRC))
Publication Information
Food Science and Preservation / v.11, no.2, 2004 , pp. 207-213 More about this Journal
Abstract
Methanol extracts were prepared from 32 medicinal herbs of the extracts were tested their microbial inhibition activities against food borne pathogens and/or food poisoning microorganisms, food-related bacteria and yeast. Methanol extracts of Cinnamomum cassia, Paeonia suffruticosa, Alnus japonica, Eugenio caryophyllata and Illicium verum exhibited antimicrobial activity for the microorganisms tested, except lactic acid bacteria and yeast. Minimum inhibitory concentrations(MIC) were about 5 mg/mL for Bacillus subtilis, Staphylococcus epidermidis and Pseudomonas aeruginosa. Cell growth of lactic acid bacteria was inhibitied, but greatly on Leuconostoc mesenteroides. The phenolic compound contents were 10.98 mg/g, 10.31 mg/g, 8.55 mg/g and 6.69 mg/g in Thea sinensis, Eugenia caryophyllata, Alnus japonica and Artenisia capillaris, respectively. Antimicrobial activity appeared to be related to phenol compound content in medicinal herbs. The methanol extracts of medicinal herbs could be suitable for the development of a food preservative.
Keywords
medicinal herbs; antimicrobial activity; MIC; phenolic compounds;
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Times Cited By KSCI : 1  (Citation Analysis)
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