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KMID : 0665220100230020154
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 2 p.154 ~ p.161
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Antibacterial Action against Food-Borne Pathogens by the Volatile Flavor of Essential Oil from Chrysanthemum morifolium Flower
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Jang Mi-Ran
Seo Ji-Eun
Lee Je-Hyuk
Chung Mi-Sook
Kim Gun-Hee
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Abstract
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The aim of this study was to investigate antibacterial activities of essential oil from C. morifolium against four Grampositive
bacteria and six Gram-negative bacteria. The antibacterial activity of the oils was determined by agar-well diffusion
assay, minimum inhibitory concentration(MIC), and minimum bactericidal concentration(MBC). Essential oil of C. morifolium
had a large inhibition zones especially against Salmonella enterica(21 ㎜) and Bacillus cereus(19 ㎜). Essential oil of C.
morifolium generally showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria. MIC
of essential oil from C. morifolium was 5 ㎍/㎖ against ten food-borne pathogens. MBC values were determined to be from
5 to 20 ㎍/㎖ against eight bacteria except Salmonella choleraesuis and Listeria monocytogenes. Therefore, the essential
oil of C. morifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected
to be used as a novel food preservative.
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KEYWORD
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Chrysanthemum morifolium, essential oil, agar-well diffusion assay, minimum inhibitory concentration(MIC), minimum bactericidal concentration(MBC)
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