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Antimicrobial Activity of Turmeric(Curcuma aromatica Salab.) Extracts Against Various Pathogens and Spoilage Bacteria Isolated from Tofu  

Park, Kyung-Nam (Faculty of Food Technology and Service, Catholic University of Daegu)
Jeong, Eun-Ju (Faculty of Food Technology and Service, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.14, no.2, 2007 , pp. 207-212 More about this Journal
Abstract
The antimicrobial activity of Curcuma aromatica Salab. was investigated. The Curcuma aromatica Salab. extract showed antimicrobial activity against six pathogens tested. These were Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541,Staphylococcus aureus ATCC 29273, Salmonella typhimurium ATCC 21541, vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Antimicrobial activity was alsonoted when the extract was tested against four isolates of Bacillus sp. purified from spoiled tofu. The growth of various pathogens was significantly inhibited (100 10,000-fold) upon growth in tryptic soy broth containing 0.05 0.2%(w/v) Curcuma aromatica Salab. extract(CE), after incubation for 12hr at $37^{\circ}C$. The growth of the four Bacillus isolates was also significantly inhibited in nutrient broth containing 0.05 0.2% CE after incubation for 24hr at $37^{\circ}C$. Although the antimicrobial activity of CE was decreased by heat treatment at temperatures above $80^{\circ}C$, the activity remained relatively high after heat treatment at $121^{\circ}C$ for 15min. The minimum inhibitory concentrations of CE were 0.1 0.3%(v/v culture) for the six pathogens, and 0.2 0.25% for the Bacillus isolates, respectively.
Keywords
Curcuma aromatica Salab.; Antimicrobial activity; Pathogens; Bacillus Sp.;
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