Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 6
- /
- Pages.716-719
- /
- 1990
- /
- 0367-6293(pISSN)
Antimicrobial Activity of Essential Oils of Curry Spices
카레 향신료 정유성분의 항균성
- Chung, Chang-Ki (Ottogi Research Center) ;
- Park, Oan-Kyu (Ottogi Research Center) ;
- Yoo, Ik-Je (Ottogi Research Center) ;
- Park, Ki-Moon (Ottogi Research Center) ;
- Choi, Chun-Un (Ottogi Research Center)
- Published : 1990.11.01
Abstract
The essential oils were isolated by steam distillation from 13 spices used for curry. Antimicrobial activity of essential oils for two strains of Gram(+) bacteria, Gram(-) bacteria, lactic acid bacteria, yeast and mold were investigated by agar diffusion method. 5 spice essential oils(clove, cumin, nutmeg, oregano, rosemary) having high antimicrobial activity were selected and their minimal inhibitory concentration(MIC) were measured. Very low concentration (
카레에 사용되는 각종 향신료로부터 수증기증류법에 의하여 정유를 분리하고, 그람양성균, 그람음성균, 유산균, 효모 및 곰팡이에 대한 향균성을 검토하였다. 모두 14종의 향신료 정유의 항균력을 Agar diffusion법으로 실험하였으며, 항균력이 강한 5종(clove, cumin, nutmeg, oregano, rosemary)을 선별하여, 이들의 최소 생육억제 농도(MIC)를 측정하였다. 이들 5종의 향신료 정유성분들은 매우 낮은 농도(