Abstract

The essential oils were isolated by steam distillation from 13 spices used for curry. Antimicrobial activity of essential oils for two strains of Gram(+) bacteria, Gram(-) bacteria, lactic acid bacteria, yeast and mold were investigated by agar diffusion method. 5 spice essential oils(clove, cumin, nutmeg, oregano, rosemary) having high antimicrobial activity were selected and their minimal inhibitory concentration(MIC) were measured. Very low concentration ($0.2{\sim}9\;mg/ml$) of 5 spice essential oils were sufficient to prevent microbial growth. The data show that Gram(+) bacteria were more sensitive to the antimicrobial compounds in spices than Gram(-). But though Gram(+) bacteria, lactic acid bacteria were less sensitive to the compounds than Gram(-).

카레에 사용되는 각종 향신료로부터 수증기증류법에 의하여 정유를 분리하고, 그람양성균, 그람음성균, 유산균, 효모 및 곰팡이에 대한 향균성을 검토하였다. 모두 14종의 향신료 정유의 항균력을 Agar diffusion법으로 실험하였으며, 항균력이 강한 5종(clove, cumin, nutmeg, oregano, rosemary)을 선별하여, 이들의 최소 생육억제 농도(MIC)를 측정하였다. 이들 5종의 향신료 정유성분들은 매우 낮은 농도($0.2{\sim}9\;mg/ml$)에서도 좋은 항균효과를 보였으며, 생육억제효과는 그람음성균보다 그람양성균에 좋았으나, 비록 그람양성균이지만 유산균에 대한 효과는 낮게 나타났다.

Keywords

• curry;
• spice;
• antimicrobial activity