The Antibacterial Effects of Oriental Medicinal Herbs on Bacteria Isolated from Contaminated Beverages

오염된 음료에서 분리된 세균에 대한 한약재의 항균성

  • Yu, Young-Eun (College of Oriental medicine, Daegu Haany University) ;
  • Kim, Ok-Ah (College of Oriental medicine, Daegu Haany University) ;
  • Kim, Sang-Chan (College of Oriental medicine, Daegu Haany University) ;
  • Park, Sung-Min (College of Oriental medicine, Daegu Haany University)
  • 유영은 (대구한의대학교 한방생명자원연구센터) ;
  • 김옥아 (대구한의대학교 한방생명자원연구센터) ;
  • 김상찬 (대구한의대학교 한방생명자원연구센터) ;
  • 박성민 (대구한의대학교 한방생명자원연구센터)
  • Received : 2011.08.25
  • Accepted : 2011.09.28
  • Published : 2011.09.30


The use of synthetic additives for preservation and enhancement of the market quality of food products has been emerging as a societal issue in terms of safety as well as changes in consumption patterns. Various research related to natural additives is being conducted to address these issues. This study examined the antibacterial effects of 79 types of medicinal herbs used as oriental remedies on bacteria isolated from beverages of damaged marketable quality. The antibacterial effects of methanol extracts on 13 Bacillus sp. and three Paenibacillus sp. were evaluated. We found that 43 of the herbal medicines analyzed had antibacterial effects on the isolated bacteria. Of those, eight were selected, and their antibacterial effects were further examined using water, ethanol, methanol, and ethyl acetate as solvents. The results revealed that Prunus mume, Rhus javanica, and Coptis japonica had excellent antibacterial effects against the isolated bacteria. In particular, they exerted greater antibacterial effects when water and ethanol were used as solvents. This result indicates the possibility of developing natural additives using these substances. Since P. mume in particular, has not been sufficiently studied compared to other herbal medicines, it presents an opportunity for additional investigation and the possibility for development as a new product in the future.


antibacterial effect;natural additives;oriental medicinal herb


Supported by : 대구한의대학교 한방생명자원연구센터


  1. Choi, H.Y. 2009. Antimicrobial activity of Salvia miltiorrhiza Bunge extract and Its effects on quality characteristics in sulgidduk. Korean J. Food & Nutr. 22, 321-331.
  2. Choi, H.S., Y.C. Kim, J.S. Lee, M.R. Jo, C.H. Seo, and S.I. Park. 2004. Antibacterial activity of hot-water and ethyl alcohol extracts of medicinal herbs on fish pathogenic bacteria. J. Fish Pathol. 17, 39-55.
  3. Ha, M.H. and S.H. Cho. 2005. Preservative effect of agricultural and marine products treated with Prunus mune extract. J. Agriculture & Life Sciences 39, 55-60.
  4. Kim, D.W., J.H. Kim, G.H. Kang, H.K. Kang, S.B. Park, J.H. Park, H.T. Bang, M.J. Kim, J.C. Na, H.S. Chae, and et al. 2010. Studies for antibiotics free chicken production using water extracts from Artemisia capillaries and Camellia sinensis. Korean J. Food Sci. Ani. Resour. 30, 975-988.
  5. Kim, E.Y. and M.R. Rhyu. 2008. Antimicrobial activities of Monascus koji extracts. Korean J. Food Sci. Technol. 40, 76-81.
  6. Kim, J.E., A.R. Kim, M.J. Kim, and S.N. Park. 2011. Antibacterial, antioxidative and antiaging effects of Allium cepa peel extracts. Appl. Chem. Eng. 22, 178-184.
  7. Kim, H.J., J.W. Lee, and Y.D. Kim. 2011. Antimicrobial activity and antioxidant effect of Curcuma longa, Curcuma aromatic and Curcuma zedoaria. Korean J. Food Preserv. 18, 219-225.
  8. Kim, H.S., J.W. Park, I.B. Park, Y.J. Lee, J.M. Kim, and Y.C. Jo. 2009. Optimization of antimicrobial activity against foodborne pathogens in grapefruit seed extract and a lactic acid mixture. Korean J. Food Preserv. 16, 472-481.
  9. Kim, T.K., H.E. Shin, and Y.H. Lee. 2003. Stabilization of polyphenolic antioxidants using inclusion complexation with cyclodextrin and their utilization as the fresh-food preservative. Korean J. Food Sci. Technol. 35, 266-271.
  10. Lee, G.H., E.S. Doh, J.P. Chang, and G.J. Kil. 2010. Antibacterial activity of Caesalpinia sappan and Coptis chinensis extracts against Bacillus cereusand Vibrio parahaemolyicus. Kor. J. Herbology 25, 111-116.
  11. Lee, H.A., E.S. Nam, and H.I. Park. 2003. Antimicrobial activity of Maesil (Prunus mume) juice against selected pathogenic microorganisms. Korean J. Food & Nutr. 16, 29-34.
  12. Lee, S.S., B.J. Ahn, and S.T. Cho. 2010. Antimicrobial activities of wood vinegar and application as natural fungicides and food preservatives. Mokchae Konghak 38, 341-348.
  13. Li, X., X. Shi, M. Wang, and Y. Du. 2011. Xylan chitosan conjugate - A potential food preservative. Food Chemistry 126, 520-525.
  14. Na, G.M., H.S. Han, S.H. Ye, and H.K. Kim. 2004. Extraction characteristics and antioxidative activity of Cassia tora L. extracts. Korean J. Food Culture 19, 499-505.
  15. Park, J.M. and H.S. Shin. 2010. Influence of ozonated water and washing method using ozonated water for controlling food-borne disease bacteria. Food Engineering Progress 14, 316-321.
  16. Park, K.D. and S.H. Cho. 2010. Antimicrobial characteristics of Paeonia lactiflora Pall. extract tested against food-putrefactive microorganisms. Korean J. Food Preserv. 17, 706-711.
  17. Park, N.Y., K.N. Park, and S.H. Lee. 2004. Antimicrobial activities and food preservative effects of Agrimoniae herba. J. Korean Soc. Food Sci. Nutr. 33, 244-248.
  18. Park, S.K., E.S. Lee, and S.K. Park. 2005. Estimation of daily dietary intake of food red colors - food red No. 2, No. 3 and No. 40 - J. Korean Soc. Food Sci. Nutr. 34, 75-80.
  19. Park, S.M., J.S. Lee, C.D. Park, J.H. Lee, H.J. Jung, and T.S. Yu. 2006. Selection and antifungal activity of antagonistic bacterium Bacillus subtilis KMU-13 against cucumber scab, Cladosporium cucumerinum KACC 40576. Korean J. Biotechnol. Bioeng. 21, 42-48.
  20. Ryu, H.Y., S.M. Ahn, J.S. Kim, I.C. Jung, and H.Y. Sohn. 2010. Antimicrobial activity of fruit of Crataegus pinnatifida Bunge against multidrug resistant pathogenic Pseudomonas aeruginosa and Candida sp. Kor. J. Microbiol. Biotechnol. 38, 77-83.
  21. Ryu, H.Y., S.M. Ahn, Y.K. Shin, and H.Y. Sohn. 2010. Antimicrobial and hemolytic activity of oriental medicinal herbs. Kor. J. Microbiol. Biotechnol. 38, 190-197.
  22. Tak, S.B., D.H. Kim, S.K. Yoon, and Y.C. Lee. 2005. Effects of natural preservatives and storage temperatures on quality and shelf-life of fresh pork meat. Korean J. Food Sci. Technol. 37, 557-561.
  23. Tosi, E.A., E. Re, M.E. Ortega, and A.F. Cazzoli. 2007. Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli. Food Chemistry 104, 1025-1029.
  24. Yu, Y.E., E.Y. Park, D.H. Jung, S.H. Byun, S.C. Kim, and S.M. Park. 2010. Antibacterial effect of oriental herbs on dental pathogens. Kor. J. Microbiol. 46, 200-206.