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KMID : 0380620110430060791
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 6 p.791 ~ p.794
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Antimicrobial Activity of Citral against Salmonella Typhimurium and Staphylococcus aureus
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Kim Jung-Jee
In Ye-Won
Oh Se-Wook
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Abstract
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The aim of this study was to investigate the antimicrobial characteristics of citral against Salmonella Typhimurium and Staphylococcus aureus. Antimicrobial activities were determined according to the citral concentration and initial pH. The tested citral concentrations were 0-1,000 ppm in tryptic soy broth (TSB) and 0-5,000 ppm in Angelica keiskei juice (NokJeup). The initial pHs tested were 4-7. Antimicrobial activities increased as citral concentration increased. S. aureus was more susceptible than S. Typhimurium during culture in TSB. But S. aureus was less susceptible to pH changes. Citral caused about 1-2 log reduction of S. aureus and 2-5 log reduction of S. Typhimurium after 10 min exposure at different pHs. As the citral concentration in the Algelica keiskei juice increased, S. aureus was easily inactivated but S. Typhimurium was not inactivated.
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KEYWORD
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Salmonella Typhimurium, Staphylococcus aureus, citral, antimicrobial activity, pH
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