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pp.446-453
In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.
I. 서 론
II. 연구 내용 및 방법
1. 균주 분리 및 동정
2. 항곰팡이능 확인
3. 온도저항성 확인 시험
4. 항산화능(ABTS, DPPH, FRAP assay) 확인 시험
5. 통계처리
III. 결과 및 고찰
1. 곰팡이 동정
2. 에센셜 오일의 항곰팡이능 및 온도 안정성 분석
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
