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ID 929
Eprint ID
929
FullText URL
Title Alternative
発酵肉における香辛料の抗菌効果
Author
Darmadji, Purnama
Izumimoto, Masatoshi
Kataoka, Kei
Abstract
Garlic and coriander were examined to determine their antibacterial and promotional activity against various bacteria. By paper disc diffusion, was admitted some inhibition of spoilage and pathogenic bacteria. Garlic revealed its antibacterial activity against in order of Staphylococcus aureus. Bacillus subtilis. Escherichia coli and Pseudomonas fragi. While coriander demonstrated an antibacterial activity against Bacillus subtilis. Sta-phylococcus aureus. Escherichia coli and Pseudomonas fragi in orderly. Neither spice showed any inhibitory effect against Lactobacillus plantarum and ediococcus pentosaceus. In liquid medium, they promoted the growth of both Lactic acid bacteria cultures, but there was inhibition of the growth of some spoilage and pathogenic bacteria. In beef patties, the addition of both spices resulted in the inhibition of some spoilage bacteria, however, there was activation of the growth of Lactic acid bacteria. The results indicate that the use of garlic and coriander in fermented meat could encourage an optimal fermentation process and depress the presence of spoilage and pathogenic bacteria.
Keywords
Antibacterial Eftects of Spices
Fermented Meat
Published Date
1994
Publication Title
岡山大学農学部学術報告
Publication Title Alternative
Scientific Reports of the Faculty of Agriculture Okayama University
Volume
volume83
Issue
issue1
Publisher
岡山大学農学部
Publisher Alternative
Faculty of Agriculture, Okayama University
Start Page
9
End Page
15
ISSN
0474-0254
NCID
AN00033029
Content Type
Departmental Bulletin Paper
language
英語
File Version
publisher
Refereed
False
Eprints Journal Name
srfa