岡山大学農学部 Acta Medica Okayama 0474-0254 83 1 1994 Antibacterial Eftects of Spices on Fermented Meat 9 15 EN Purnama Darmadji Masatoshi Izumimoto Kei Kataoka 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. No potential conflict of interest relevant to this article was reported.

岡山大学農学部 Acta Medica Okayama 0474-0254 86 1 1997 Comparison of Distillation and Extraction Methods in TBARS Determanation of Cured Meat 55 59 EN Masatoshi Izumimoto Christine A. Onyango Purnama Darmadji Thiobarbituric acid reactive subsrances,TBARS,has been well determined as an index of lipid oxidation in food.Addition of nitrite as a color developnent agent to cured meat results in a low TBRS value.Therfore,we examined whether nitrite suppresses lipid oxidation or if it interferes with color development during determination of TBRS.The relationship between nitrite concentration and TBARS value was compared under both extraction and distillaton methods.TBARS values,whether determined by either extraction or distillation method,were depressed with concentrations of nitrite above 80 ppm.When adding either Orange I reagent,OI,as a coupling reagent with nitrite or suofamic acid,SA,which decomposes nitrite,the decline in the TBARS value was restrained.Nitrite interference could be eliminated completely in the extraction method,which used SA,and this procedure was the most effective.However,these reagents were not effective under strongly acidic conditions.This observation suggests that TBARS reacts with nitrite resulting in a subsrance which does not develop any color with TBA.The extraction method is here recommended because of the high recovery of TBARS value and rapid operation compared with the distillation method. No potential conflict of interest relevant to this article was reported.