Antimicrobial Effects of Allyl Isothiocyanates on Several Microorganisms

휘발성 Allyl Isothiocyanate계 화합물의 항균 활성에 관한 연구

  • Ahn, Eun-Sook (Graduate School of Chonbuk National University) ;
  • Kim, Ji-Hye (Institute of Agricultural Science and Technology, Chonbuk National University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
  • 안은숙 (전북대학교 대학원) ;
  • 김지혜 (전북대학교 농업과학기술연구소) ;
  • 신동화 (전북대학교 식품공학과)
  • Published : 1999.02.28

Abstract

Volatile antimicrobial compounds, isothiocyanates (ITCs), were compared their antimicrobial activity against 9 strains, Listeria monocytogenes, Bacillus subtilis, Pseudomonas fluorescens, Escherichia coli, Erwinia carotovora, Saccharomyces cerevisiae, Candida albicans, Aspergillus oryzae and Penicillium roqueforti. And synergistic antimicrobial effect of ITCs was examined with acetic acid. Allyl isothiocyanate (AIT), benzyl isothiocyanate (BIT), and ethyl isothiocyanate (EIT) were more effective than other ITCs. MIC (minimum inhibitory concentration) of these compounds was $100{\sim}200\;{\mu}g/dish$ against microorganisms tested and their inhibitory actions were more effective in order of fungi>yeast>Gram-negative bacteria>Gram-positive bacteria. MIC of acetic acid was $50{\sim}500\;{\mu}g/dish$ as lower concentration than ITCs. Using a mixture of volatile antimicrobial compounds and acetic acid, the synergistic effect was increased in $2{\sim}10$ times than ITCs used solely.

Keywords

volatile antimicrobial;isothiocyanates;synergistic effects;acetic acid