Abstract
마늘은 오랫동안 그 가치가 높이 평가되고 있으며 약용, 항균 및 살균효과적인 특성으로 인해 실제로 사용되어오고 있다. 본 연구는 마늘추출물의 천연식품보존제 개발가능성을 알아보기 위해 수행되어졌으며 신선한 마늘추출물과 이를 증류수로 희석한 마늘추출물들을 사용하여 6종의 식중독균 즉, S. aureus, E. coli, S. typhimurium, V. parahemolyticus, B. subtilis, L. monocytogenes들에 대한 감수성검사를 실시하였고 그 결과를 그람양성균 치료에 사용되는 Vancomycin과 그람음성균 치료에 사용되는 Imipenem을 대조로하여 이들 균주에 대한 항균력과 비교하였다. 마늘추출물에서 6균주 모두에 대해 강한 감수성을 보이거나 혹은 중등도의 감수성을 보였는데 V. parahemolyticus만은 마늘추출물의 원액에서만 항균력이 나타났고 희석한 농도에서는 항균력이 없었다. Garlic (Allium sativum, L.) has a long history of reputed value and actual use for its medicinal, antimicrobial, and pesticidal properties. This study was conducted to find possible developments to natural food preservatives from garlic extracts. Garlic extracts were prepared from fresh crushed garlic and diluted with sterilize distilled water. The sensitivity test was conducted to investigate the antimicrobial effect of garlic extract against six strains of food poisoning bacteria such as Staphylococcus aureus, Escherichea coli, Salmonella typhimurium, Vibrio parahemolyticus, Bacillus subtilis, and Listeria monocytogenes. The results of sensitivity test were then compared with those of Vancomycin and Imipenem which were used as treatment for G. (+) bacteria and G. (-) bacteria, respectively. All of the 6 tested strains exhibited strong or moderate activity. V. parahemolyticus exhibited susceptible only in undiluted solution, but not in diluted garlic extracts.
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