• Food Science and Preservation
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• v.14 no.2
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• pp.207-212
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• 2007

The antimicrobial activity of Curcuma aromatica Salab. was investigated. The Curcuma aromatica Salab. extract showed antimicrobial activity against six pathogens tested. These were Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541,Staphylococcus aureus ATCC 29273, Salmonella typhimurium ATCC 21541, vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Antimicrobial activity was alsonoted when the extract was tested against four isolates of Bacillus sp. purified from spoiled tofu. The growth of various pathogens was significantly inhibited (100 10,000-fold) upon growth in tryptic soy broth containing 0.05 0.2%(w/v) Curcuma aromatica Salab. extract(CE), after incubation for 12hr at $37^{\circ}C$. The growth of the four Bacillus isolates was also significantly inhibited in nutrient broth containing 0.05 0.2% CE after incubation for 24hr at $37^{\circ}C$. Although the antimicrobial activity of CE was decreased by heat treatment at temperatures above $80^{\circ}C$, the activity remained relatively high after heat treatment at $121^{\circ}C$ for 15min. The minimum inhibitory concentrations of CE were 0.1 0.3%(v/v culture) for the six pathogens, and 0.2 0.25% for the Bacillus isolates, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.470-475
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• 2007

Antibacterial activities of Scutellaria baicalensis Georgi (SBG) extract were examined against spoilage bacteria isolated from commercial tofu and various pathogens such as Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541. Staphylococcus aureus ATCC 29737, Salmonella Typhimurium ATCC 11806, Vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Four kinds of spore forming organisms were isolated from commercial tofu and identified as Bacillus sp. KN-4, Bacillus sp. KN-6, Bacillus sp. KN-10 and Bacillus sp. KN-20 using API CHB kit. The SBG extract showed high antibacterial activities and significantly inhibited the growth of the isolated spoilage bacteria and pathogens. The inhibitory effects against the organisms increased as the concentration of the SBG extract increased. The antimicrobial activities of the SBG extract were maintained markedly after heat treatments $(80^{\circ}C/30\;min,\;100^{\circ}C/30\;min\;and\;121^{\circ}C/15min)$. The minimum inhibitory concentrations (MIC) of the SBG extract against the organisms ranged from 1,000 ppm to 5,000 ppm.