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KMID : 0380619900220060716
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.716 ~ p.719
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Antimicrobial Activity of Essential Oils of Curry Spices
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최춘언/Choi, Chun Un
박기문/정창기/박완규/유익제/Park, Ki Moon/Chung, Chang Ki/Park, Oan Kyu/Yoo, Ik Je
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Abstract
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The essential oils were isolated by steam distillation from 13 spices used for curry. Antimicrobial activity of essential oils for two strains of Gram(+) bacteria, Gram(-) bacteria, lactic acid bacteria, yeast and mold were investigated by agar diffusion method. 5 spice essential oils(clove, cumin, nutmeg, oregano, rosemary) having high antimicrobial activity were selected and their minimal inhibitory concentration(MIC) were measured. Very low concentration (0.2∼9 mg/ml) of 5 spice essential oils were sufficient to prevent microbial growth. The data show that Gram( + ) bacteria were more sensitive to the antimicrobial compounds in spices than Gram(-). But though Gram(+) bacteria, lactic acid bacteria were less sensitive to the compounds than Gram(
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