다양한 유래에서 분리된 황색포도상구균에 대한 유기산과 천연항균물질의 저해 효과

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 27권 / 4호
· 저자명 : 김보람, 유진희

목차

ABSTRACT
서 론
재료 및 방법
사용균주
항균물질의 준비
Agar disc diffusion test
자연유래 항균물질의 최소저해농도(MIC)와 최소사멸농도(MBC)조사
결과 및 고찰
Agar disc diffusion test
자연유래 항균물질의 최소저해농도(MIC)와 최소사멸농도(MBC)
항균물질 결합 처리 시 최소저해농도
요 약
감사의 글
참고문헌

영어초록

The purpose of this study is to evaluate antimicrobial effects of organic acid and some natural occurring antimicrobials against Staphylococcus aureus isolated from various origins (vegetables, peanut, pea leaf, kim- bab, person, perilla leaf, and animal) and to calculate their MIC and MBC values. Five organic acids (acetic, lactic, citric, malic, and propionic acid), three essential oils (carvacrol, thymol, and eugenol), and two other natural antimicrobials (nisin and cinnamic acid) were evaluated for their antimicrobial effects against 113 strains of S. aureus using combination treatments. Propionic acid (7%), nisin (1%), thymol (1%), carvacrol (1%) showed antimicrobial activities against S. aureus strains in agar disc diffusion test. And, carvacrol, thymol, and nisin were found to be the most effective with the lowest MIC values of 0.0313%, 0.0625%, and 0.0625% against S.aureus, respectively. Propionic acid (0.2313%) and citric acid (0.6000%) were the most effective among organic acids tested. Therefore, these five antimicrobials were selected for next combination treatments. Combination of propionic acid and citric acid were showed the strongest inhibitory effectiveness against S. aureus among combination treatments. These results suggest that organic acid such as propionic and citric acid, and natural occurring antimicrobial such as nisin, carvacrol, and thymol might be possibly used as preservatives for inhibiting S. aureus in foods.

참고자료

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