효단국산 마늘에 의한 Aspergillus parasiticUs.의 섬장 억제 효과

• 영문명: Inhibitory Effect of Garlic on the Growth of Aspergillus parasiticus
• 발행기관: 한국환경보건학회
• 저자명: 박정염(Jeong-Yeong Park) 김종규(Jong-Gyu Kim)
• 간행물 정보: 『1. 한국환경보건학회지』제35권 제2호, 95~99쪽, 전체 5쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2009.04.30

영문 초록

This study was perforrned to invεstigate the possible effect of garlic produced in Korea on the inhibition/reduction of growth of A. parasiticus, a toxigenic strain. The effect was studied using different concentrations of freeze-dried garlic in potato-dextrosε agar (POA) and/or in yeast-extract sucrose (YES) broth at 250C for 15 days. Whilε inhibition of the fungal growth due to increasing the concentration of garlic was observed, the more remarkable effect was observed on the ninth day. Reduction of fungal diameter as a result of addition of garlic on POA was observed to range between 3.4% to 20.1 % while reduction of mycelial weight in YES broth ranged from 9.9% to 30.5%. The 0.5% and 1.0% concentrations of garlic significantly reduced fungal diameter in POA on the 9th day, while 0.1 %, 0.5%, and 1.0% concentrations of garlic significantly reduced the mycelial weight in YES broth (p<0.05). Oose-r<εsponse relationships werε observed between the concentration of garlic and inhibition of growth both in s이id culture and in liquid culture. This study indicates that garlic could be an effective inhibitor at a human consumption levεlofthε growth of A. par.αsitic· More research is needed to study thε inhibitory effε， cts of the main active componεnt of garlic.

키워드

Garlic A. parasiticus POA YES broth