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ID 929
Eprint ID
929
フルテキストURL
タイトル(別表記)
発酵肉における香辛料の抗菌効果
著者
ダルマジ プルナマ 岡山大学
泉本 勝利 岡山大学
片岡 啓 岡山大学
抄録
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.
キーワード
Antibacterial Eftects of Spices
Fermented Meat
発行日
1994
出版物タイトル
岡山大学農学部学術報告
出版物タイトル(別表記)
Scientific Reports of the Faculty of Agriculture Okayama University
83巻
1号
出版者
岡山大学農学部
出版者(別表記)
Faculty of Agriculture, Okayama University
開始ページ
9
終了ページ
15
ISSN
0474-0254
NCID
AN00033029
資料タイプ
紀要論文
言語
English
論文のバージョン
publisher
査読
無し
Eprints Journal Name
srfa