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pp.239-244
자소잎중 물과 에탄올을 이용하여 얻은 추출물을 2종의 부패곰팡이(Aspergillus flavus KCTC 6143, Aspergillus jlavus KcrC 6961) 및 5종의 식중독세균 ( isteria monocytogenes ATCC 15313, Staphylococc따 aureus 196E ATCC 13565, Escherichia coli 0157:H7 ATCC 43895, Salmonella typhimurium ATCC 1331
Antimicrobial activity to the extracts of Perilla frutescens Briton var. acuta Kudo was investigated against various foodborne pathogenes or food poisioning microorganisms(Aspergillus flavus KCTC 6143 and KCTC 6961, Aspergillus niger ATCC 4695, Listeria monocytogenes ATCC 15313, Staphylococcus aureus 196E ATCC 13565, Escherichia coli O157:H7 ATCC 43895, Salmonella typhimurium ATCC 13311 and Yersinia enterocolitica). The ethanol extract of Perilla frutescens Briton var. acuta Kudo was very stable over heat at for 15 min. In concentration of /mL into culture broth(TSB), the ethanol extract of Perilla frutescens Briton var. acuta Kudo showed the strongest antimicrobial activities against Listeria monocytogenes, followed by Staphylococcus aureus 196E, Salmonella typhimurium. Gram negative bacteria(Escherichia coli O157:H7, Salmonella 쇼phimurium, Yersinia enterocolitica) were less sensitive than Cram positive bacteria but the growth of Escherichia coli O157:H7 and Yersinia exterocolitica were inhibited with increasing concentrations of the extract in culture broth.
