Screening of Natural Antimicrobial Plant Extract on Food Spoilage Microorganisms

식품 부패미생물의 증식을 억제하는 천연 항균성물질의 검색

  • Lee, Byung-Wan (Department of Food Science and Technology, Chonbuk National University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
  • 이병완 (전북대학교 식품공학과) ;
  • 신동화 (전북대학교 식품공학과)
  • Published : 1991.04.01


Certain parts of 36 kinds of plant were extracted by 75% ethanol and water. The extracts were tested their microbial inhibition activities against several food spoilage microorganisms, Bacillus subtilis, Lactobacillus plantarum, Leuconostoc mesenteroides, Pseudomonas fluorescens, Bacillus cereus and Saccharomyces cerevisiae. The ethanol extract of amur cork was shown inhibitory effect on all 6 species of the microorganisms tested. Chinese pepper, sesame cake, gromwell and oak were on 5 species except S. cerevisiae or P. fluorescens and bamboo leaves, lycopi herba, paulownia and rigida were on 4 species. In general amur cork exhibited the strongest inhibition with a few exceptions on certain species. By disc diffusion method, the ethanol extract of leaf mustard showed the highest inhibition effect on B. subtilis, amur cork on L.plantarum, L. mesenteroides and B. cereus, and amur cork and gallnut on P. fluorescens. Mostly the ethanol extracts in comparison with water extracts showed higher inhibition in most of plants but a few exhibited higher in water extracts.