Antimicrobial Activities of Marta Rosemary under Different Processing Conditions
2005
Choi, H.R. (Seoul Women's University, Seoul, Republic of Korea) | Son, S.Y. (Seoul Women's University, Seoul, Republic of Korea) | Choi, E.H. (Seoul Women's University, Seoul, Republic of Korea), E-mail: [email protected]
Antimicrobial activities of ethanol extracts of marta rosemary (Rosemarinus officinalis L.) against Bacillus subtilis and Salmonella typhimurium were investigated under conditions similar to processing of general food materials to develop natural food preservatives. The strongest antimicrobial activities were shown against the tested organisms at pH 7. In B. subtilis, the herbal extract extended the lag phase at low concentrations, and reduced the specific growth rate during logarithmic phase at high concentrations.
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