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이우원 ( Woo Won Lee ),손수경 ( Soo Kyeong Son ),이강록 ( Gang Rok Lee ),김금향 ( Geum Hyang Kim ),김용환 ( Yong Hwan Kim ) 한국동물위생학회 2011 한국동물위생학회지 (KOJVS) Vol.34 No.2
Garlic (Allium sativum L.) has long history of reputed value and actual use for its medicinal, antimicrobial and pesticidal properties. This study was conducted to find possible developments to natural food preservatives and natural antimicrobials from garlic extracts. The antimicrobial activities of raw garlic extract, heat, pH, temperature against pathogenic bacteria were investigated. E. coli, S. Enteritidis, L. monocytogenes, and S. aureus exhibited antimicrobial activities at 20% garlic extract, but no antimicrobial activity was seen in E. faecium. Raw garlic extract and garlic extract heated for 2 min at 95oC showed strong antimicrobial activities, but the antimicrobial activity of garlic extract heated for 10 min at 95oC was much less. The antimicrobial activities of 50% garlic extract adjusted pH 4.0~7.0 showed much the same, but the antimicrobial activities decreased at pH 8.0 or higher. The antimicrobial activities by storage -18oC of garlic extract showed much the same. When five strains were cultured for 72 hr at 35oC in the TSB containing 1~10% garlic extract, viable cell number of five strains were decreased to 100~104 CFU/ml even at 1% or 2.5% (E. faecium) after 24 hr, but later increased to 104~109 CFU/ml after 72 hr. When five strains were cultured for 21 day at 4oC in the TSB containing 1%, 2.5%, 5%, and 10% garlic extract, viable cell number of E. coli, S. Enteritidis, and S. aureus were decreased to 103, 100~102, 101~104 CFU/ml after 21 day, respectively, but L. monocytogenes and E. faecium increased to 108 and 106 CFU/ml after 21 day.
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