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• W233419350 abstract "Abstract The aim of this study was to investigate antibacterial activities of essential oil from C. morifolium against four Gram- positive bacteria and six Gram-negative bacteria. The antibacterial activity of the oils was determined by agar-well diffusion assay, minimum inhibitory concentration(MIC), and minimum bactericidal concentration(MBC). Essential oil of C. morifolium had a large inhibition zones especially against Salmonella enterica(21 ㎜) and Bacillus cereus(19 ㎜). Essential oil of C. morifolium generally showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria. MIC of essential oil from C. morifolium was 5 ㎍/㎖ against ten food-borne pathogens. MBC values were determined to be from 5 to 20 ㎍/㎖ against eight bacteria except Salmonella choleraesuis and Listeria monocytogenes. Therefore, the essential oil of C. morifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected to be used as a novel food preservative.Key words: Chrysanthemum morifolium, essential oil, agar-well diffusion assay, minimum inhibitory concentration(MIC), minimum bactericidal concentration(MBC).Corresponding author: Gun-Hee Kim, Dept. of Food and Nutrition, Duksung Women’s University, 419, Ssangmun-dong, Dobong-gu, Seoul 132-714, Korea. Tel: +82-2-901-8496, Fax: +82-2-901-8474, E-mail: ghkim@duksung.ac.kr" @default.
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• W233419350 date "2010-01-01" @default.
• W233419350 modified "2023-10-03" @default.
• W233419350 title "Antibacterial Action against Food-Borne Pathogens by the Volatile Flavor of Essential Oil from Chrysanthemum morifolium Flower" @default.
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