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Antimicrobial Effect of Rubia akane Nakai Extract on Food-Borne Pathogens

식중독유발 세균의 증식에 미치는 천초근 추출물의 영향

  • Bae, Ji-Hyun (Dept. of Food Science and Nutrition, Keimyung University) ;
  • Jang, Hye-Jung (Dept. of Food Science and Nutrition, Keimyung University) ;
  • Jung, Jung-Im (Dept. of Food Science and Nutrition, Keimyung University)
  • 배지현 (계명대학교 식품영양학과) ;
  • 장혜정 (계명대학교 식품영양학과) ;
  • 정정임 (계명대학교 식품영양학과)
  • Published : 2005.03.01

Abstract

This study was performed to investigate the antimicrobial activity of the Rubia akane Nakai extract against food-borne pathogens. First, the Rubia akane Nakai was extracted with methanol at room temperature and the fractionation of the methanol extract was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol. The antimicrobial activity of the Rubia akane Nakai extract was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extract of Rubia akane Nakai showed the highest antimicrobial activity against Bacillus cereus and Pseudomonas aeruginosa. Synergistic antimicrobial effect was observed when Rubia akane Nakai extract was mixed with Viscum album var. coloratum extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using methanol extract of Rubia akane Nakai against Bacillus cereus and Pseudomonas aeruginosa. The methanol extract of Rubia akane Nakai had strong antimicrobial activity against Pseudomonas aeruginosa at the concentration of 4,000 ppm. At this concentration, the growth of Pseudomonas aeruginosa was retarded more than 72 hours and up to 48 hours for Bacillus cereus. From these results, it was concluded that the methanol extract of Rubia akane Nakai inhibited effectively Bacillus cereus and Pseudomonas aeruginosa.

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