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KMID : 0881720090240030262
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 3 p.262 ~ p.266
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Evaluation of Antifungal Activity of Natural Antimicrobials in Fuctional Beverage
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Lee Hee-Seok
Lee Chan
Yeon Ji-Hye
Ha Sang-Do
Woo Moon-Jea
Park Chul-Soo
Lee Sang-Hun
Kim Jin-Soo
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Abstract
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Antifungal activity of seven natural antimicrobials, such as ε-polylysine, extract of Yucca shidigera, TLS (vitamin B1 derivative), BMB-FS, chitooligosaccharide, KDSP 001, and KDSP 002 were investigated for their applications in functional beverage. Five fungi including Aspergillus niger, Penicillium citrinum, Rhizopus oryzae, Fusarium moniliforme, and Mucor rouxii were applied as test fungi and mininum inhibitory concentrations (MICs) of antimicrobials were examined. TLS exhibited the strongst antifungal activity among tested antimicrobials and the growth of all fungi was inibited at 100 ppm. The antifungal activity of BMB-FS appeared different. The growth of Fusarium moniliforme was inhibited by BMB-FS at 100 ppm, but it exhibit antifungal activity on P. citrinum, and M. rouxii at 1000ppm. MICs of TLS appeared to be 60 ppm for four test fungi except A. niger (100 ppm). These results indicate the possible usage of TLS and BMB-FS as natural antimicrobials in functional beverage.
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KEYWORD
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Natural antimicrobials, antifungal activity, fungi, functional beverage, minimal inhibitory concentrations, MICs
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