뽕나무 뿌리껍질 추출물의 살균력과 안정성 = Bactericidal Activity and Stability of the Extract from Root Bark of Morus alba

다국어 초록 (Multilingual Abstract)

In order to develop a natural food preservative, root bark of Morus alba was extracted with ethanol and then bactericidal activity of the extract against microorganism was investigated. The stability for temperature, pH, storage conditions and metal ions of the extracted antimicrobial substance was investigated.
The crude fat content of the extract from root bark of Morus alba was 62.9% and palmitic acid and stearic acid were pretty high in fatty acid composition. The extract from root bark of Morus alba had bactericidal activity against Gram positive bacteria such as Bacillus subtilis, and Staphylococcus aureus. While the extract had bacteriostatic activity against Gram negative bacteria such as Escherichia coli. The minimum bactericidal concentration(MBC) of the extract against B. subtilis and S. aureus was 32㎍/㎎ and 64㎍/㎎, respectively. The antimicrobial activity of the extract was stable by the change of pH, freezing and heat treatment. KCl, NaCl and MgCl_(2) didnot affect bactericidal activity of the extract from root bark of Morus alba but CaCl_(2) did negative affect bactericidal activity.

목차 (Table of Contents)

• 목차
• 1. 서론
• 2. 재료 및 방법
• 2.1 실험재료
• 2.2 사용 균주 및 배지
• 2.3 항균성물질의 추출
• 2.4 최소살균농도(Minimum bactericidal concentration, MBC)
• 2.5 일반성분 분석
• 2.6 지방산 분석
• 2.7 아미노산 분석
• 3. 결과 및 고찰
• 3.1 일반성분
• 3.2 지방산 조성
• 3.3 아미노산 조성
• 3.4 최소살균농도
• 3.5 항균성 물질의 안정성
• 4. 결론
• 참고문헌