• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.495-500
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• 2013

This study was performed to identify safe natural food preservatives from medicinal herbs and to evaluate the antimicrobial effects of medicinal plants against microorganisms. Medicinal herbs were extracted 3 times with methanol at $45^{\circ}C$ for 3 h and fractionated with n-hexane. The antimicrobial effects of the fractions were determined by measuring the diameter of the inhibition zone by using an agar-well diffusion assay. The MIC of fractions for the inhibition of microorganisms was determined using a microplate reader. The antimicrobial effects of fractions were greater against gram positive bacteria than against gram negative bacteria, but the difference was not significant. The antimicrobial effects of fractions were concentration dependent. While these results have implications, the underlying mechanisms of microbial inactivation need to be further elucidated. The results showed the possibility of developing safer food preservatives.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.579-584
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• 2001

Chitooligosaccharides were prepared by enzymatic hydrolyzing of crab shell chitosan. Low Molecular Meight chitooligosaccharides(LMW-chitooligosaccharides) , 64.3% of which was composed of trimer, tetramer, and pentamer, was obtained by hydrolyzing chitosan with the chitosanase originated Bacillus pumilus BN -262. High Molecular Meight chitooligosaccharides ( HMW-chitooligosaccharides ) , 49.3% of which was composed of chitooligosaccharides over heptamer, was obtained by hydrolyzing chitosan with the cellulase originated Trichoderma viride. Antimicrobial activity and colony forming inhibitory activity of chitooligosaccharides were tested. MIC of LMW-chitooligosaccharides against Bacillus cereus, Bacillus subtilis, Candida albicans, Escherichia coli, Escherichia coli O157 : H7, Lactobacillus plantarum, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Streptococcus mutans was 1.5%, 1.5% above 2.0%, 1.5%, 1.5%, below 0.5%, 2.0%, 1.5%, above 2.0%, 1.0%, 1.5% and 1.0% respectively. .

• Archives of Pharmacal Research
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• v.19 no.4
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• pp.317-320
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• 1996

The time-kill curves of LB20304, a novel fluoroquinolone that has potent antibacterial activity against gram-positve and gram-negative bacteria, were calculated at the concentrations of 1/4-, 1/2-, 1-, 2- and 4-times the MIC against Staphylococcus aureus 77, Escherichia coli 3739E, Pseudomonas aeruginosa 1912E. The bactericidal activity of LB20304 for these strains was very rapid and comparable to that of ciprofloxacin. LB20304 produced a decrease in the $log_10$ CFU per milliliter of${\geq}$3 within 2 h at 4-times the MIC for all strains and consitently prevented regrowth of bacteria after 24 h of incubation. The MBCs (Minimal Bactericidal Concentration) of LB20304 against test organisms were equal to or at most four-times higher than the MICs.

• Journal of Microbiology and Biotechnology
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• v.16 no.8
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• pp.1236-1239
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• 2006

Allyl alcohol (2-propen-l-ol), found in considerable amounts in heated garlic, was able to discriminate yeasts from bacteria and was approximately three orders of magnitude more inhibitory towards yeasts than bacteria. The average minimum inhibitory concentration (MIC) of allyl alcohol for bacteria and yeasts was 5.0% and 0.0056%, respectively. The unsaturated primary alcohols, including allyl alcohol and 2-buten-l-ol, seemed to work differently from all the other saturated alcohols and unsaturated secondary alcohols in inhibiting various yeasts. An alcohol dehydrogenase-negative (ADH$^-$) strain of Saccharomyces cerevisiae was as resistant to allyl alcohol as various bacteria, exhibiting an MIC of 5.0%. The unsaturated primary alcohols were apparently oxidized into the corresponding unsaturated aldehydes before they inhibited the yeasts.

• YAKHAK HOEJI
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• v.52 no.4
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• pp.274-278
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• 2008

Two known lavandulylated flavanones, leachianone A (1) and sophoroaflavanone G (2), were isolated from the roots of S. flavascens Ait. The structures of these compounds were determined on the basis of IR, 1D and 2D NMR in addition to direct comparison with authentic compounds. However, leachianone A (1) and sophoroflavanone G (2) did not have growth inhibition activity against any microorganisms (MIC, >200 ${\mu}g/ml$).

• Korean Journal of Microbiology
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• v.19 no.3
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• pp.103-107
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• 1981

Increasing the concentration of the nonionic surfactants the solubility of methyl paraben was increased. This is called the solubilization phenomenon and caused inactivation of the preservatives used. The MICs(minimum inhibitory concentrations) on E. coli were increased at the same time. So the relation between the solubility and the mic could be expressed as $S-S_0=R^{\prime}/R^{\prime\prime}\;(M-M_0)$ and in this case $R^{\prime}/R^{\prime\prime}$ was about 2.

• Mycobiology
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• v.30 no.2
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• pp.93-95
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• 2002

The antifungal activities of propolis on Cryptococcus neoformans and Candida albicans were evaluated. In microbroth culture assay, the MIC(minimum inhibitory concentration) of propolis for C. neoformans and C. albicans were 2 and 16 mg/ml, respectively. In propolis-included solid medium assay, the MIC of propolis for C. neoformans and C. albicans were 4 and 16 mg/ml, respectively. Propolis showed fungicidal activity against C. neoformans, whereas propolis possesed fungistatic activity against C. albicans. The MFC(minimum fungicidal concentration) for C. neoformans was 8 mg/ml. Cell morphology of C. neoformans was affected by treatment of propolis. In scanning electron microscope, the appearance of cell rupture was observed.

• Journal of the Korean Applied Science and Technology
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• v.22 no.3
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• pp.212-218
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• 2005

Most of cosmetics are emulsion products that contain the source of nutrition vegetable oil, mineral oil, natural extract and carbohydrate etc. There are many possibilities to be contaminated by microbials. We investigated the effect of antimicrobial and minimum inhibitory concentration(MIC) with thiamine dilauryl sulfate(TDS), which was prepared to use cosmetic lotion formulation. Staphylococcus aureus(S. aureus) and Escherichia col(E. coli) were used as test organism. MIC value of TDS was determined aganist microorganism for the growth inhibition by concentration of TDS. From the MIC results, antimicrobial effect of TDS was generally more effective to gram positive than gram negative. Antimicrobial effect with pH value against some microorganism appeared in the following order : pH 5 > pH 6 > pH 7. It showed strong antimicrobial activities against S. aureus, and weak antimicrobial activities against E. coli. If it was possible to determine the formulations with TDS, it would be effective to reduce the artificial preservatives.

• Journal of Microbiology and Biotechnology
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• v.13 no.6
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• pp.984-988
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• 2003

The actinomycete strain KH-6l4 possessed strong antifungal activity, especially antagonistic to the rice blast fungus, Pyricularia oryzae. Diaminopimelic acid (DAP) type and morphological and physiological characteristics, examined by scanning electron microscopy (SEM), indicated that KH-614 belonged to the genus Streptomyces. Antifungal agent produced by this strain was found to be most active, when the strain was cultured in the presence of glucose, polypeptone, and yeast extract (PY) medium for 6 days at $27^{\circ}C$. Based on the spectral report data, MS and NMR, the antifungal agent was identified as cyclo(L-leucyl-L-prolyl). According to the antimicrobial activity test measured by minimal inhibitory concentration (MIC), the cyclo(1eu-pro) exhibited the activity against Candida albicans IAM 4905, Mucor ramannianus IAM6218, Rhizoctonia solani IFO 6218, Aspergilus fumigatus ATCC 42202, Glomerella cingulata IFO 9767, Trichophton mentagrophytes ATCC 18749, and Trichophyton rubrum ATCC 44766, the order of MIC values were 50, 12.5, 5, 50, 25, 5, $5\;\mu\textrm{g}/ml$, respectively. Specifically, cyclo(1eu-pro) was one of the most effective elements against Pyricularia oryzae IFO 5994 with the MIC value of $2.5\;\mu\textrm{g}/ml$, thus indicating that cyclo(leu-pro) is a potential antifungal agent.

• Microbiology and Biotechnology Letters
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• v.25 no.3
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• pp.293-297
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• 1997

To develope natural food preservatives of pine needle (Pinus densiflora Seib et Zucc.) extract, pine needle sap, ethanol and ether extracts were prepared for investigation of antimicrobial activities against food-related bacteria and yeasts. All extracts exhibited growth inhibiting activities for most of microorganisms tested. However, in general, growth inhibiting activities were higher in ethanol extract than in sap or ether extract. Minimum inhibitory concentrations (MIC) of ethanol extract for Lactobacillus casei, Pseudomonas aeruginosa or Escherchia coli were as low as 0.1 mg/ml, whereas MIC of sap or ether extract for most bacteria and yeasts were 0.25-0.8mg/ml, indicating that the ethanol extract showed the antimicrobial activity by 2.5 $\sim$8 times higher than the sap and ether extract. The antimicrobial activity of the ethanol extract was reduced by heating or alkali treatment. Moreover, growth of Pseudomonas aeruginosa was completely inhibited within 24 hours by the addition of at least 50ppm of ethanol extract. These findings suggest that pine needle, specially the ethanol extrat may play a role for natural food preservatives.