CAJ | 학술논문

研究紫背天葵提取物对食品中常见腐败菌的抑菌效果．以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、啤酒酵母、黑曲霉作为供试菌种，采用滤纸片扩散法和二倍稀释法进行抑菌试验．结果表明：紫背天葵提取物对细菌抑制作用明显，其次是酵母菌，对霉菌无抑制作用；水提取物抑菌效果优于80％乙醇提取物；在pH5—9范围内都具有抑菌活性，在明显碱性环境抑菌作用最强；有良好的热稳定性．
연구자배천규제취물대식품중상견부패균적억균효과．이대장간균、금황색포도구균、고초아포간균、비주효모、흑곡매작위공시균충，채용려지편확산법화이배희석법진행억균시험．결과표명：자배천규제취물대세균억제작용명현，기차시효모균，대매균무억제작용；수제취물억균효과우우80％을순제취물；재pH5—9범위내도구유억균활성，재명현감성배경억균작용최강；유량호적열은정성．
The inhibition of microorganisms by the extracts from Gynura was studied. Five microbial strains including Escherichia coil, Staphylococcus aureus, Bacillus subtilis, Saccharomyces cerevisiae, Aspergillus niger were chosen to investigate the antimicrobial activity by disk diffusion method and double dilution method. The results showed that the extracts had better effect on bacterium than yeast, and no effect on mould. It was also proved that the extracts had antibacterial effect in the pH range of 5 to 9, but that it can be more effective in alkaline condition. Furthermore, the extracts had good thermal stability.