발효 금은화 및 황련의 유해균 억제 효과

• 영문명: Antimicrobial Effects of Fermented Coptidis rhizoma and Lonicerae Flos against pathogen
• 발행기관: 한방비만학회
• 저자명: 이신지(Sin Ji Lee) 이명종(Myeong Jong Lee) 정지은(Ji Eun Jung) 김호준(Ho Jun Kim) Shambhunath Bose
• 간행물 정보: 『대한한방비만학회지』제11권 1호, 35~46쪽, 전체 12쪽
• 주제분류: 의약학 > 한의학
• 파일형태: PDF
• 발행일자: 2011.06.30

영문 초록

This study was designed to examine antimicrobial effects of Fermented Coptidis rhizoma and Lonicerae Flos against pathogens. Methods Lactobacilli MRS broth was added to 200mL glass bottle containing 20% herb powder(w/v) followed by 30 minute sonication and then shaking at 70 rpm in 70˚c water bath for 3 hours in order to extract fermented herb. Fermented herb extract was autoclaved at 121˚ for 15minutes. 2x10 7 CFU/mL subcultured bacteria was inoculated and cultured for 24 hours and centrifuged at 3000 rpm for 5 minutes. After transferring to 15 mL conical tube, the viable cells were counted. Results and Conclusion Fermented Coptidis rhizoma and Lonicerae Flos both showed antimicrobial effect on pathogens especially when Fermented Coptidis rhizoma was experimented against Staphylococcus aureus.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결 과

Ⅳ. 고 찰

Ⅴ. 결 론

감사의 글

참고문헌

키워드

Fermented Herbal extracts Coptidis rhizoma Lonicerae Flos Pathogens Staphylococcus aureus Salmonella spp