Antimicrobial Activities of Marta Rosemary under Different Processing Conditions

가공조건에 따른 marta rosemary의 항균성

  • Choi, Hye-Ryun (Department of Food Science and Technology, Seoul Women's University) ;
  • Son, Sun-Young (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Eon-Ho (Department of Food Science and Technology, Seoul Women's University)
  • 최혜련 (서울여자대학교 식품과학부) ;
  • 손선영 (서울여자대학교 식품과학부) ;
  • 최언호 (서울여자대학교 식품과학부)
  • Published : 2005.02.28


Antimicrobial activities of ethanol extracts of marta rosemary (Rosemarinus officinalis L.) against Bacillus subtilis and Salmonella typhimurium were investigated under conditions similar to processing of general food materials to develop natural food preservatives. The strongest antimicrobial activities were shown against the tested organisms at pH 7. In B. subtilis, the herbal extract extended the lag phase at low concentrations, and reduced the specific growth rate during logarithmic phase at high concentrations. In S. typhimurium the herbal extract reduced the specific growth rate even at lower concentrations. These trends were obtained at low pHs of culture solution. Antimicrobial substances of herbs were efficiently extracted with low polar solvents. The thermal stability of antimicrobial substances decreased with heating time at $100^{\circ}C$. S. typhimurium was more sensitive to herbal extracts at $100\;and\;121^{\circ}C$ than B. subtilis.


herbs;antimicrobial activities;herbal extracts;natural preservatives;marta rosemary


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