• Title, Summary, Keyword: clove

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Effect of Clove (Eugenia caryophyllata Thumb) on the Survival of Listeria monocytogenes and Salmonella typhimurium during Cold Storage (저온저장중 Clove(Eugenia caryophyllata Thumb)가 Listeria monocytogenes와 Salmonella typhimurium의 생존에 미치는 영향)

  • 박찬성;최미애
    • Korean journal of food and cookery science
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    • v.13 no.5
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    • pp.602-608
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    • 1997
  • The antibacterial activity of low concentrations of clove (Eugenia caryophyllata Thumb) in culture broth against Listeria monocytogenes and Salmonella typhimurium was tested at 35, 5, and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10$\^$5/∼10$\^$7/ cell/ml of L. monocytogenes and S. typhimurium and incubated at each temperature. The growth of L. monocytogenes occured only after a prolonged lag period at 0.1% clove at 35$^{\circ}C$, while viabilities of the cells decreased by 1.4 and 3.3 log cycles at 0.3 and 0.5% clove, respectively. Growth of S. typhimurium occured at the presence of 0∼0.5% clove after a longer lag period with increasing concentration of clove at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, the growth of L. monocytogenes occured after 6 days of lag period at 0.1% clove while viability of the cells were decreased during 24 days of storage. During frozen storage at -20$^{\circ}C$, the viability of L. monocytogenes and S. typhimurium decreased about 4 log cycles during 3 days of early period of storage at 0.1% clove. There were no major changes in the population of L. monocytogenes and S. typhimurium in TSB with different concentrations of clove during frozen storage.

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Antibacterial Activity of Edible Plant against Pathogenic Bacteria 1. Antibacterial Activity of Clove against Staphylococcus aureus (식용식물의 식중독세균에 대한 항균작용 1. Staphylococcus aureus에 대한 Clove의 항균작용)

  • 박찬성
    • Korean Journal of Food Preservation
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    • v.5 no.1
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    • pp.89-96
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    • 1998
  • The antibacterial activity of clove (Eugenia caryophyllata Thumb) in culture troth against S. aureus was tested at 35, 5, -20, 50, 55 and 60$^{\circ}C$. Tryptic soy broth(TSB) containing 0∼0.5%(w/v) of clove was inoculated with 105∼107 CFU/ml of S. aureus and incubated at each temperature. The growth of S. aureus occured at 0.1% clove after a prolonged lag period while viable cells of S. aureus decreased more than 2 log cycles at 0.3 and 0.4% clove during 12 hours storage at 35$^{\circ}C$. During 32 days of refrigerated storage at 5$^{\circ}C$, survivors of S. aureus were decreased with the progress of time and increasing clove concentration. At the presence of 0.2, 0.3 and 0.4% clove, bacterial cells were dead after 32, 20 and 16 days of refrigerated storage, respectively. During 32 days of frozen storage at -20$^{\circ}C$, survivors of S. aureus were decreased less than 0.5 log cycle at 0% clove. At the presence of 0.1∼0.4% clove, survivors were decreased 2.5∼3.0 log cycles after 1 day and then decreased 0.4∼0.8 log cycles through the frozen storage. There were small changes in populations of S. aureus in TSB between different concentrations of clove during frozen storage. The D-values of S. aureus at clove 0, 0,2, 0.4% were 28.53, 15.14, 8.9 min at 50$^{\circ}C$, 18.43, 10.32, 6.74 min at 55$^{\circ}C$ and 12.78, 9.88, 5.72 min at 60$^{\circ}C$, respectively. The D-values for S. aureus were decreased with the increasing temperature and clove concentration.

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Antifungal Activity of Clove Essential Oil and its Volatile Vapour Against Dermatophytic Fungi

  • Chee, Hee-Youn;Lee, Min-Hee
    • Mycobiology
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    • v.35 no.4
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    • pp.241-243
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    • 2007
  • Antifungal activities of clove essential oil and its volatile vapour against dermatophytic fungi including Candida albicans, Epidermophyton floccosum. Microsporum audouinii, Trichophyton mentagrophytes, and Trichophyton rubrum were investigated. Both clove essential oil and its volatile vapour strongly inhibit spore germination and mycelial growth of the dermatophytic fungi tested. The volatile vapour of clove essential oil showed fungistatic activity whereas direct application of clove essential oil showed fungicidal activity.

Effects of clove oil on haematology and blood chemistry in crusian carp (Carassius auratus) (Clove Oil의 붕어(carassius auratus) 혈액 및 혈액화학치에 대한 영향)

  • Kho, Kyoung-Nam;Jung, Tae-Sung;Heo, Gang-Joon
    • Korean Journal of Veterinary Research
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    • v.47 no.4
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    • pp.483-488
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    • 2007
  • To determine the effects of anesthesia to clove oil on the secondary stress indices, changes in haematological and blood chemistry were monitored in healthy crucian carps (Carassius auratus). 24 fishes were divided into three groups, and blood was collected before anaesthesia (control group), immediately after anaesthesia at a concentration of 30 mg/l clove oil (anesthetized group), and 24 h after anaesthesia (recovered group). The anesthesia to clove oil significantly increased glucose in anaesthetized group, and constantly decreased lactate dehydrogenase in anaesthetized group and recovered group. However, clove oil had not effect on other biochemical indices. These results suggests that the anesthetic use of clove oil at a concentration of 30 mg/l does not cause irreversible damage in carp.

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

  • Zhang, Huiyun;Peng, Xinyan;Li, Xinling;Wu, Jingjuan;Guo, Xinyu
    • Food Science of Animal Resources
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    • v.37 no.1
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    • pp.114-122
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    • 2017
  • This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at $4^{\circ}C$. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05). Sausages amended with clove extract also had decreased $L^*$ values (p<0.05) and increased $a^*$ values (p<0.05) when compared with the control. Similarly, texture deterioration was retarded in sausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d.

Inhibition of Escherichia coli 0157:H7 by Clove (Eugenia Caryophyllata Thumb) (Clove(Eugenia Caryophyllata Thumb)에 의한 Escherichia coli 0157:H7의 증식과 생존억제)

  • 박찬성
    • Korean journal of food and cookery science
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    • v.14 no.1
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    • pp.9-15
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    • 1998
  • The inhibitory effect of clove (Eugenia caryophyllata Thumb) on the growth of Escherichia coli 0157:H7 was determined. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10/sup/5∼10/sup/7 CFU/ml of E. coli and incubated at 5 different temperature (35, 5, -20, 50 and $55^{\circ}C$). The growth of E. coli was not inhibited at 0.1% clove and growth occured at 0.3% after a prolonged lag period while viable cells of E. coli decreased at 0.5% clove during storage at $35^{\circ}C$. During 32 days of refrigerated storage at $5^{\circ}C$, survivors of E. coli were decreased with the progress of time and increasing clove concentration. At the presence of 0.3 or 0.4% clove, bacterial cells were dead at the end of refrigerated storage. During frozen storage at -$20^{\circ}C$, survivors of E. coli at the presence of 0∼0.4% clove were decreased 2.9∼4.07 log cycles for 4 days of early period and then decreased 1.0∼2.1 log cycles through the frozen storage. There were small changes in populations of E. coli in TSB between different concentrations of clove during frozen storage. The D-values for E. coli at $50^{\circ}C$ were 105.26, 22.47, 13.76, 11.14 and 10.17 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. The D-values for E. coli at $55^{\circ}C$ were 10.75, 8.95, 7.40, 5.96 and 4.96 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. Antibacterial activity of clove against E. coli was more effective at $50^{\circ}C$ than at $55^{\circ}C$.

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Anesthetic and Physiological Effects of Clove oil and Lidocaine-HCl on the Grass Puffer, Takifugu niphobles

  • Gil, Hyun Woo;Lee, Tae Ho;Choi, Cheol Young;Kang, Shin Beom;Park, In-Seok
    • Ocean and Polar Research
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    • v.39 no.1
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    • pp.1-11
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    • 2017
  • The aim of this study was to determine the physiological response and the applicable concentration ranges of anesthetic clove oil and anesthetic lidocaine-HCl, and to investigate the synergistic effect of a mixture of these two anesthetics on the in grass puffer (Takifugu niphobles). The anesthesia times decreased and the recovery times increased with increasing concentrations of clove oil and lidocaine-HCl. Applicable concentration ranges for long-term transportation requiring more than 1 hour were 2 ppm for clove oil and 50 ppm for lidocaine-HCl. With mixtures of the two anesthetics, the anesthesia time decreased as the admixture concentration of clove oil and lidocaine-HCl increased. Anesthesia times of experimental groups with the combined anesthetics were shorter than those with the same concentrations of clove oil or lidocaine-HCl alone. Plasma cortisol concentrations were highest at 6 hours in all experimental groups anesthetized with the mixture of clove oil and lidocaine-HCl, while all groups with clove oil or lidocaine-HCl alone had the highest plasma cortisol concentrations at 12 hours. Plasma glucose concentrations were highest at 12 hours in experimental groups anesthetized with the mixture of clove oil and lidocaine-HCl, while groups with clove oil or lidocaine-HCl alone had the highest plasma glucose at 24 hours. The results of this study provide basic information about anesthetics and the synergistic effect of mixtures of anesthetics in this fish species. This information should be useful for aquaculturists who require methods for safe and easy fish handling, and for transporters who require that minimal stress is imposed on fish during transport.

Development of a Garlic Clove Planter (I) -Survey for planting condition and physical properties of garlic dove- (마늘파종기 개발에 관한 연구 (I) -마늘의 파종실태 및 물리적 특성 조사-)

  • 박원규;최덕규;김영근
    • Journal of Biosystems Engineering
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    • v.26 no.6
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    • pp.495-502
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    • 2001
  • Upright positioning of garlic cloves has been considered as an essential process for mechanical planting because positioning affects the quality and yield of garlic production. Due to the geometrical uniqueness and irregularity of garlic cloves in shape, the planting operation has been conducted by manual. Manual planting requires intensive labors and high production cost. The overall Boal of this research was to develop a garlic clove planter which maintains a garlic clone upright. Specific objective was investigating planting condition and physical properties of garlic clove. The results were summarized as fellows : Based on the survey results, a garlic clove planter should have a planting capacity of at least 140 cloves in a pyung (3.3m$^2$) with the row spacing of 140mm and hill spacing of 120mm for a productive cultivation.

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Development of a Garlic Clove Planter (II) - Design factors for a garlic clove planter - (마늘파종기 개발에 관한 연구 (II) - 마늘파종기의 설계요인 -)

  • 박원규;최덕규;김영근
    • Journal of Biosystems Engineering
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    • v.27 no.6
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    • pp.547-556
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    • 2002
  • Upright positioning of garlic cloves in mechanical planting has been considered as an essential process because pose of garlic affects not only initial budding and rooting of garlics but quality and yield. Due to the geometrical uniqueness and irregularity of garlic cloves in shape, manual planting operation has been conducted. The overall objective of this research was to determine design factors for designing a garlic clove planter The results are summarized as follows : 1. A vibrating-type clove-metering device was designed and tested. Effects of tilted angle of metering plate and magnitude of vibration on metering performance were investigated. The successful planting rates of the metering device were 96.7% for Hanji varieties. 2. Clove upright-positioning device, posture inducer was designed and tested. When the clearance between the hoppers was set at 4mm, the rates of upright positioning of the device were 92.2% for with Hanji varieties. 3. Optimum metering performance was observed at the plate tilted angle of 80。 with the posture type positioning device.

Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study

  • Chon, Jung-Whan;Seo, Kun-Ho;Bae, Dongryeoul;Kim, Binn;Jeong, Dongkwang;Song, Kwang-Young
    • Journal of Dairy Science and Biotechnology
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    • v.38 no.4
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    • pp.197-206
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    • 2020
  • This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.