오레가노 추출물이 식중독세균에 대한 항균효과

• 영문명: Antimicrobial Effect of Oregano (Origanummajorana L.) Extract on Food-borne Pathogens
• 발행기관: 한국자원식물학회
• 저자명: 최무영(Moo-Young Choi) 임태진(Tae-Jin Rhim)
• 간행물 정보: 『한국자원식물학회지』제21권 제5호, 352~356쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

This study was performed to investigate the antimicrobial effects of Origanum majorana L. ethanol extract against food-borne pathogens. The antimicrobial activity of Origanum majorana L. extract was determined using a paper disc method. The extract exhibited growth inhibiting activities in a concentration dependent manner on 10 species microorganisms. The extract of Origanum majorana L. showed the highest antimicrobial activity against Salmonella enteritidis. The growth inhibitory effects of Origanum majorana L. extract on food poisoning microorganisms were determined against Salmonella typhimurium and Listeria monocytogenes, gram negative and positive bacteria, respectively. The extract of Origanum majorana L. had strong antimicrobial activity against Salmonella typhimurium and Listeria monocytogenes at the concentration of 700 mg･L-1. At this concentration, the extract of Origanum majorana L. inhibited the growth of Salmonella typhimurium and Listeria monocytogenes up to 60 and 36 hours, respectively. The results in the present study demonstrate antimicrobial effects of Origanum majorana L. ethanol extract against food-borne pathogens, suggesting that Origanum majorana L. could be an effective natural antibacterial agent in food.

목차

서언

재료 및 방법

결과 및 고찰

적요

인용문헌

키워드

Origanum majorana L. antimicrobial activity natural antibacterial agent