Antibacterial Effects of Natural Essential Oils from Various Spices against Vibrio Species and Their Volatile Constituents
2006
Yoo, M.J. (Chonbuk National University, Jeonju, Republic of Korea) | Kim, Y.S. (Chonbuk National University, Jeonju, Republic of Korea) | Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea)
Antibacterial effects of six volatile essential oils against Vibrio sp. were evaluated. Volatile components of essential oil were analyzed by gas chromatography and gas chromatography mass spectrometry. Ginger oil treatment inhibited growth of V. parahaemolyticus by 22.5-85.7%. Main volatile compounds of ginger oil were β-bisabolene (35.19%, peak area) and β-sesquiphellandrene (12.22%). V. parahaemolyticus was completely inhibited at 1,000 ppm by treatment with mustard oil.
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