전통민속주 제조에 널리 사용되어온 국화꽃잎에서 에탄올 추출하여 식품부패에 관련된 미생물을 대상으로 항균활성을 검색하고 에탄올 추출물의 농도별 항균활성과 최저 생육저해 농도를 조사하였다. 국화 에탄올 추출물의 항균활성은 산국이 B. subtilis에 대해 항균활성이 높게 나타난 반면, 소국은 E.coli에 대한 항균활성이 산국보다 다소 높게 나타났다. 8종의 부패균에 대한 에탄올 추출물의 항균활성은 산국이 소국에 비하여 높게 나타났으며, 산국 에탄

Screening for antibacterial activities with microorganisms related to the food putrefaction by ethanol extract from Chrysanthemum petals widely used for the traditional wine production, and antibacterial activities of each concentration and minimum inhibitory concentration(MIC) from the ethanol extract were researched. Antibacterial activity of ehanol extract for B. subtilis was higher in C. boreale than in C. Morifolium, but that of E. coli was higher in C. molifolium than in C. boreale. C. boreale was higher than C. morifolium in the antibacterial activity of ehanol extract and MIC of ehanol extract from C. boreale was 60-70/ml. Ethanol extract from C. boreale was higher Gram(-) than Gram(+) in the antibacterial activities, but Gram(-), Gram(+) were greatly inhibited on growth in 100 concentration.

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