Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 1
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- Pages.206-211
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- 1999
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- 0367-6293(pISSN)
Antimicrobial Effects of Allyl Isothiocyanates on Several Microorganisms
휘발성 Allyl Isothiocyanate계 화합물의 항균 활성에 관한 연구
- Ahn, Eun-Sook (Graduate School of Chonbuk National University) ;
- Kim, Ji-Hye (Institute of Agricultural Science and Technology, Chonbuk National University) ;
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
- Published : 1999.02.28
Abstract
Volatile antimicrobial compounds, isothiocyanates (ITCs), were compared their antimicrobial activity against 9 strains, Listeria monocytogenes, Bacillus subtilis, Pseudomonas fluorescens, Escherichia coli, Erwinia carotovora, Saccharomyces cerevisiae, Candida albicans, Aspergillus oryzae and Penicillium roqueforti. And synergistic antimicrobial effect of ITCs was examined with acetic acid. Allyl isothiocyanate (AIT), benzyl isothiocyanate (BIT), and ethyl isothiocyanate (EIT) were more effective than other ITCs. MIC (minimum inhibitory concentration) of these compounds was
천연에서 발견되는 휘발성 물질인 isothiocyanate계(ITCs) 물질을 대상으로 Listeria monocytogenes, Bacillus subtilis, Pseudomonas fluorescens, Escherichia coli, Erwinia carotovora, Saccharomyces cerevisiae, Candida albicans, Aspergillus oryzae and Penicillium roqueforti 등 9종의 균주에 대한 증식 억제 효과를 측정하였으며 초산과 혼합하여 사용할 때 상승효과를 비교하였다. Allyl isothiocyanate (AIT), benzyl isothiocyanate (BIT) 및 ethyl isothiocyanate (EIT)가 대상 균주 모두에