Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 4
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- Pages.730-735
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- 1996
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- 0367-6293(pISSN)
Antibacterial Activity of Garlic Extract against Escherichia coli
마늘즙액의 대장균 생육 저해 작용
- Kim, Youn-Soon (Department of Home Economics, Chosun University) ;
- Park, Kyung-Suk (Department of Food Science, Sejong University) ;
- Kyung, Kyu-Hang (Department of Food Science, Sejong University) ;
- Shim, Sun-Taek (Nong Shim Co., Ltd.) ;
- Kim, Hyun-Ku (Department of Culinary, Yeong Dong Junior College)
- Published : 1996.08.30
Abstract
Antibacterial action of garlic extract against Escherichia coli was investigated. When the survival of E. cloi in tryptic soy broth (TSB) containing 50% garlic extract was compared with those of Lactobacillus plantarum, Leuconostoc mesenteroides and Staphylococcus aureus, E. coli was the most sensitive to garlic antibacterial action. When E. coli was inoculated into TSB with different concentrations of garlic extract, viable cell number decreased continuously during the test period even at 1% garlic extract. When E. coli was inoculated into pH-adjusted TSB containing 0.5% garlic extract, viable cell number of E. coli decreased continuously at initial pH of 5.2 and 6.2, while it decreased initially but increased to
마늘이 상처를 입으면 마늘중에 존재하는 alliin이 alliinase에 의해 allicin으로 분해되며 allicin은 마늘의 주된 항미생물 작용 물질로 알려져 있다. 이 성분에 의한 미생물번식 저해작용을 크게 받는 E. coli는 1%의 마늘즙액이 들어있는 TSB에서 사멸효과가 나타났으며 농도가 높을수록 사멸속도는 더욱 빨랐다. 마늘즙액에 의한 미생물생육 저해효과는 pH에 따라서도 다르게 나타나는데 pH 7.2에 비해 5.2와 6.2에서 저해작용이 강하게 나타났다. 초기 접종균수가