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KMID : 1134819970260010054
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 1 p.54 ~ p.59
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Antimicrobial Effect of Caridina denticulata denticulata
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Park Hi-Yun
Lee Chang-Kook
Park Won-Ki
Lee Eung-Ho
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Abstract
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After extracting Caridina denticulata denticulata, the raw material of salt-fermented Toha, with the use of water, ether, acetone and methanol in order, we had the antimicrobial activity test for nine strains of bacteria which are harmful to the human body and food. It is as follows; solvent extract yield of the powder of vacuum freeze dried Caridina denticulata denticulata was 52% of water fraction, 7.4% of ether fraction, 1.0% of acetone fraction and 0.8% of methanol fraction. The result of solvent extract antimicrobial search of Caridina denticulata denticulata said that with the sample of 20㎍/disk, ether fraction resulted in clear one of 8~12㎜, acetone fraction 8~12㎜, methanol fraction 7~9㎜ and water fraction didn’t have antimicrobial effect. The minimal inhibitory concentration of solvent extract of Caridina denticulata denticulata per area was that ether fraction was 250~500㎍/ml, acetone fraction 125~500㎍/ml and methanol fraction 250~500㎍/ml. The minimal bactericidal concentration of solvent extract per area of Caridina denticulata denticulata showed that ether fraction was 2,500~10,000㎍/ml, acetone fraction 1,250~10,000㎍/ml and methanol fraction 5,000-10,000㎍/ml.
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KEYWORD
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antimicrobial effect, Caridina denticulata denticulata
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