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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Growth Retardation of Escherichia coli and Staphylococcus aureus by Leek Extract

부추 추출무에 의한 Escherichia coli 및 Staphylococcus aureus의 생육 저해효과

  • 이민경 (동아대학교 식품영양학과) ;
  • 이정아 (동아대학교 식품영양학과) ;
  • 박인식 (동아대학교 식품영양학과)
  • Published : 2001.02.01
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Abstract

The growth retardation of Escherichia coli and Staphylococcus aureus by heat or acid treated leek (Allium tuberosum) extract was observed. Antimicrobial activity of the leek was the most effective when fresh leek extract was used, but it was stable after heat treatment at 68$^{\circ}C$ for 30 min or 98$^{\circ}C$ for 20 min. It was also relatively stable after incubated at pH 2.0 for 3 hrs. The antimicrobial activity in leek was not detected after dialysis with molecular weight cutoff of 12,000. Therefore it seems to be small molecule with molecular weight lower than 12,000.

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References

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