• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.183-188
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• 2003

Bactericidal effect of $Green-Zone^{(TM)}$ was observed, when Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, S. enteritidis, Listeria monocytogenes, the causative bacteria of food poisoning, Vibrio parahaemolyticus, and Shigella sonnei were treated with the diluted solution of $Green-Zone^{(TM)}$(33.3%~4.1%) for 30min at $20^{\circ}C$. All the bacteria were killed in 30 sec, when 33.3%-diluted $Green-Zone^{(TM)}$ was applied, except for S. aureus. Coronavirus, the same virus with SARS virus taxonomically, was also lilled with the 20%-diluted $Green-Zone^{(TM)}$. Canine parvovirus and Canine distermper virus were also killed even in the organic matter and hard water when treated with $Green-Zone^{(TM)}$. When applied to food such as raw fish, chilled meat, vegetables, $Green-Zone^{(TM)}$ could also decrease the number of microorganism, expecially for E. Coli. From these results, $Green-Zone^{(TM)}$ is thought to be effective for killing virus and bacteria, and also was proved to be safe when applied directrly to food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.280-286
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• 2009

This study investigated the physiological activities and antimicrobial effects of sesame, black sesame, perilla and olive oil extracts. Total flavonoid contents of sesame, black sesame, perilla and olive oil extracts were 2.7, 1.9, 3.0 and 1.4%, respectively, while total phenol contents were 6.5, 4.5, 4.1 and 10.1%, respectively. The electron donating abilities of sesame oil extract were markedly higher than black sesame, perilla or olive oil extract (p<0.05). The SOD-like activities of black sesame, perilla and olive oil extracts were 67.2%, 90.2% and 46.7%, respectively; in contrast, sesame oil extract did not show SOD-like activity. The order of the nitrite-scavenging abilities of sesame, black sesame, perilla and olive oil extracts was sesame> black sesame> perilla> olive oil extract (p<0.05). Olive oil extract showed strong antimicrobial activity to Bacillus cereus, Micrococcus luteus, Escherichia coli and Salmonella Enteritidis. The black sesame oil extract showed weak antimicrobial activity to Micrococcus luteus and Escherichia coli; conversely, sesame and perilla oil extracts did not show any antimicrobial activity.

• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.226-236
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• 2012

In the present work, the influence of prebiotic fructooligosaccharide (FOS) on adhesion to Caco-2 cells, viability, acid and bile tolerance, antibacterial, antioxidant, enzymatic, and metabolic activities of the probiotic starters Lactobacillus acidophilus GK20 and Lactobacillus paracasei GK74, has been explored. Experiments were conducted with fermented yoghurt over a period of 7 days at $4^{\circ}C$. When compared to control fermentations without prebiotic, the addition of FOS was seen to significantly (p<0.05) increase the viable cell counts of the probiotics, overall viscosity, and concurrently reduce the pH of the fermented yoghurts. Both Escherichia coli ATCC 11229 and Salmonella enteritidis ATCC 13076 were inhibited by the probiotics' antibacterial activities, while the synbiotic yoghurt containing mixed probiotics and FOS was noted to highly improve antagonistic action. When fermented with mixed starters, the addition of FOS (1.0%) resulted in the highest proteolytic ($1.06{\pm}0.06$ unit) and ${\beta}$-galactosidase activities ($20.14{\pm}0.31$ unit). However, FOS did not affect acid and bile tolerance, adhesion to Caco-2 cells or the antioxidant activity of the probiotics, although both L. acidophilus GK20 and L. paracasei GK74 had functionality as probiotic strains. Hence, a significant synbiotic effect was observed in fermented yoghurt after 7 days of storage at $4^{\circ}C$, and as a result, such synbiotic yoghurt can be said to possess synergistic actions which improve the gastrointestinal environment and promote of health.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.328-335
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• 2010

The aim of our study was to develop a new starter culture for fermented milk. Polymerase chain reaction screening of 103 acid-producing isolates from Kimchi identified 72 Lactobacillus strains. The ability of the strains to inhibit the growth of the food-borne human pathogens (Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus) was measured, using a conventional paper disk method. Among the 72 strains, strain LHC52 displayed potent antagonistic activity. Use of 16S rDNA sequencing and the API 50CHL system identified the strain as Lactobacillus plantarum and it was designated L. plantarum LHC52. Biochemical analyses revealed especially high antibacterial activity against E. coli. Yogurt produced using L. plantarum LHC52 did not show different microbiological and physicochemical properties compared to conventionally-prepared yogurt, implicating L. plantarum LHC52 as a useful, potently antibacterial starter culture for yogurt preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.648-654
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• 2010

This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> $\alpha$-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> $\alpha$-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.81-87
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• 2005

This study was performed to investigate the antimicrobial activities of the Plagiorhegama dubium extracts against food-borne pathogens. The methanol extract was partitioned into petroleum ether, chloroform, ethyl acetate, and methanol portions. The antimicrobial activity of the P. dubium extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of P. dubium showed the highest antimicrobial activity against Staphylococcus aureus and Escherichia coli. The synergistic effect has been found in combined extracts of P. dubium and Hedyotis diffsa as compared to each extracts alone. Finally, the growth inhibition curve was determined using methanol extracts of P. dubium against S. aureus and E. coli. The methanol extract of P. dubium showed strong antimicrobial activity against S. aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate portion from P. dubium retarded the growth of S. aureus more than 36 hours and E. coli up to 60 hours. The methanol extracts of P. dubium has been shown the antimicrobial activity against S. aureus and E. coli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1106-1111
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• 2004

This study was performed to investigate the antimicrobial effect of the Indigofera kirilowii extracts against food-borne pathogens. The Indigofera kirilowii was extracted with methanol at room temperature, and fractionation of the methanol extract from Indigofera kirilowii was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol, respectively. The antimicrobial activity of the Indigofera kirilowii extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extract of Indigo/era kirilowii showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The water extract of Indigofera kirilowii showed relatively low antimicrobial activity against microorganisms used in this experiment. The synergistic effect has been found in combined extracts of Indigofera kirilowii and Pulsatilla koreana as compared to each extract alone. The growth inhibition curve was determined using ethyl acetate extracts of Indigofera kirilowii against S. aureus and S. dysenteriae. The ethyl acetate extract of Indigofera kirilowii showed strong antimicrobial activity against S. aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Indigofera kirilowii retarded the growth of S. aureus more than 24 hours and S. dysenteriae up to 48 hours. This study showed the possibility of using ethyl acetate extract of Indigofera kirilowii as a material of food preservative.

• Microbiology and Biotechnology Letters
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• v.33 no.1
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• pp.35-40
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• 2005

This study was performed to investigate the antimicrobial effect of the Cutellaria baicalensis George extracts against food-borne pathogens. First, the Cutellaria baicalensis George was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Cutellaria baicalensis George was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol respectively. The antimicrobial activity of the Cutellaria baicalensis George extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Cutellaria baicalensis George showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The synergistic effect has been found in combined extracts of Cutellaria baicalensis George and Portulaca oleracea as compared to each extracts alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Cutellaria baicalensis George against Staphylococcus aureus and Shigella dysenteriae. The ethyl acetate extract of Cutellaria baicalensis George showed strong antimicrobial activity against Staphylococcus aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Cutellaria baicalensis George retarded the growth of S. aureus more than 24 hours and Shigella dysenteriae up to 36 hours. The ethyl acetate extracts of Cutellaria baicalensis George has been shown the antimicrobial effect against Staphylococcus aureus and Shigella dysenteriae.

• Microbiology and Biotechnology Letters
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• v.32 no.3
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• pp.277-281
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• 2004

This study was performed to investigate the antimicrobial effect of the Fraxinus rhynchophylla extracts against food-borne pathogens. First, the Fraxinus rhynchophylla was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Fraxinus rhynchophylla was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol respectively. The antimicrobial activity of the Fraxinus rhynchophylla extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Fraxinus rhynchophylla showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The synergistic effect has been found in combined extracts of Fraxinus rhynchophylla and Portulaca aleracea as compared to each extracts alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Fraxinus rhynchophylla against Staphylococcus aureus and Shigella dysenteriae. The ethyl acetate extract of Fraxinus rhynchophylla showed strong antimicrobial activity against Staphylococcus aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Fraxinus rhynchophylla retarded the growth of S. aureus more than 24 hours and Shigella dysenteriae up to 36 hours. The ethyl acetate extracts of Fraxinus rhynchophylla has been shown the antimicrobial effect against Staphylococcus aureus and Shigella dysenteriae.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.40-46
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• 2005

This study was performed to investigate the antimicrobial effects of the Citrus unshiu Markovich extracts against food-borne pathogens. First, the Citrus unshiu Markovich was extracted with methanol at room temperature, and fractionation of the methanol extracts from Citrus unshiu Markovich was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Citrus unshiu Markovich extracts was determined using the paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Citrus unshiu Markovich showed the highest antimicrobial activity against Bacillus cereus and Shigella sonnei. A synergistic effect was found in combined extracts of Citrus unshiu Markovich and Hedyotis diffusa Willd as compared to each extract alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Citrus unshiu Markovich against Bacillus cereus and Shigella sonnei. The ethyl acetate extract of Citrus unshiu Markovich showed strong antimicrobial activity against Bacillus cereus at the concentration of 5,000 ppm. The 5,000 ppm of ethyl acetate extract from Citrus unshiu Markovich retarded the growth of Bacillus cereus more than 24 hours and Shigella sonnei up to 24 hours. The ethyl acetate extracts of Citrus unshiu Markovich have shown an antimicrobial effect against Bacillus cereus and Shigella sonnei.