Antimicrobial Effect of Some Plant Extracts and Their Fractionates for Food Spoilage Microorganisms

식품 부패미생물에 대한 천연 항균성물질의 농도별 및 분획별 항균 특성

  • 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

Abstract

Ethanol extracts of amur cork, elm root, plantain and dandelion which are edible and can be mass produced at farm were examined their inhibitory activity against food spoilage microorganisms at their concentrations and the extracts were fractionated by some solvents with checking effective fractionate. Above $500{\sim}2000\;ppm$ of the extracts inhibited completely the test microorganisms with a few exception. One thousand ppm of amur cork exract inhibited B. cereus completely. L. mesenteroides by 500 ppm of amur cork and 2000 ppm of elm root and plantain showed a pretty good inhibition. The extracts which showed good inhibition to the test microorganisms were fractionated with chroloform, ethylacetate, butanol and water in order and the fractionates of butanol and chroloform showed comparetively higher inhibition than others generally. Inhibition rate of each fractionate were as follows ; B. cereus was inhibited completely at 500 ppm of chroloform fraction, and 1000 ppm of ethyl acetate and butanol and L. mesenteroides was 500 ppm of butanol fraction. P. fluorescens was inhibited partly by 500 ppm of butanol and ethyl acetate fraction.