논문 상세보기

겨자 , 계피 , 산초 , 고추냉이의 항균성 효과 KCI 등재

Antimicrobial Effect of Mustard , Cinnamon , Japanese Pepper and Horseradish

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/343229
구독 기관 인증 시 무료 이용이 가능합니다. 3,000원
한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

Recently, consumer's demand for natural preservatives is increasing because of residual toxicity, mutagenicity and etc. of synthetic preservatives and the study of natural preservatives is being done. In this study, antimicrobial activity of spices was investigated Fungi occurred in bread and a noodle without mustard after 3days and 4days, respectively. However, they didn't occur in bread and noodle with mustard ball. Temperature of the water used in mixing-up mustard powder didn't affect antimicrobial activity of mustard. Fungi occurred in bread with cinnamon, Japanese pepper or horseradish after 4days, 4days or 6days, respectively. However, there wasn't the occurrence of fungi in bread with mustard after 8days, yet. Mustard and horseradish of extracts by water of spices had a strong antimicrobial activity. But the extracts by ethanol had low antimicrobial activity.

저자
  • 이재우
  • 양지영
  • 강현록
  • 한종흔
  • 황미경