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KMID : 0380919960250010129
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.129 ~ p.134
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Changes in Antimicrobial Activity of Hydrolyzate from Mustard Seed(Brassica juncea)
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Seo Kwon-Il
Park Seok-Kyu
Park Jeong-Ro
Kim Hong-Chul
Choi Jine-Shang
Shim Ki-Hwan
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Abstract
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Changes in antimicrobial activities were evaluated as mustard seed homogenate(MSH) was incubated at 37℃ for 24 hours ; in addition, the minimum inhibitory dose(MID) and minimum inhibitory concentration(MIC) were determined against microorganisms using water extract of mustard seed. Antimicrobial activity was very low at the early stage of mustard seed hydrolysis ; however, drastic increase was observed at 12 hour hydrolysis reaching the maximum at 24 hour. Acidity of MSH increased as the incubation proceeded and after 36 hour incubation it did not show any significant changes. MID and MIC results indicated that water extract of mustard seed exerted relatively strong antimicrobial activities against Bacillus subtilis, Staphylococcus aureus, and Vibrio parahaemolyticus, and V. cholera non 01 J-3. Volatile components of mustard seed hydrolysate was steadily increased ; total isothiocyanate, in particular, was determined to be the highest at the hydrolysis time of 24 hour.
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KEYWORD
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mustard seed, hydrolysis, antimicrobial activity, antimicrobial substance
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