Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial Activity of Ulmi cortex Extracts

유백피(Ulmi cortex)의 항균활성

  • 오만진 (충남대학교 식품공학과) ;
  • 박주성 (충남대학교 식품공학과) ;
  • 심창주 (충남대학교 식품공학과) ;
  • 정재홍 (충남대학교 식품공학과) ;
  • 이규희 (충남대학교 식품공학과) ;
  • 성창근 (충남대학교 식품공학과)
  • Published : 1999.10.01
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Abstract

The solvent extracts of Ulmi cortex, which were extracted by using several solvents with different polarities, were prepared for utility as a natural preservatives. The antimicrobial activities and cell growth inhibitions were investigated to each strain with the different concentrations of Ulmi cortex extracts. Methanol extract showed the highest antimicrobial activity. The methanol extract was represented the broad antimicrobial activities for the gram positive and negative strains. Minimum inhibitory concentrations (MIC) for each strains were appeared to around 0.3mg/ml at each of Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus. The cell growth inhibitions were not shown on Lactobacillus bulgaricus, Lac tobacillus plantarum, and Bifidobacterium bifidum, but greatly on the Clostridium butyricum. The meth anol extracts were further reextracted sequentially with hexane, chloroform, ethyl acetate, and butanol for purifying crude methanol extracts. The extract, which was reextracted by butanol, showed the highest antimicrobial activity.

Keywords

References

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