Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2016-08-28T12:08:13Z | - |
dc.date.available | 2016-08-28T12:08:13Z | - |
dc.date.issued | 2011 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.other | OAK-7945 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/221933 | - |
dc.description.abstract | In this study, the antimicrobial effects of an onion peel extract prepared using subcritical water extraction (SWE) were assessed for possible development into new bio-functional materials. The extraction temperatures were controlled to 110 and 160°C. At 0.15, 0.3, 0.6, and 1.2 mg extract/mL of broth, the growth inhibition and bactericidal activity of SWE extracts against Bacillus cereus KCCM 40935 and KCCM 11341 were compared with those of ethanol and hot-water extracts. In the case of B. cereus KCCM 40935, it appeared that over 0.6 mg/mL of SWE (110°C) extract exerted a bactericidal effect, and 1.2 mg/mL of SWE (160°C) extract exerted a bacteriostatic effect during culturing, and also that B. cereus KCCM 11341 was more resistant than B. cereus KCCM 40935. Furthermore, our results demonstrated that the death time of 10 7 CFU/mL of B. cereus KCCM 40935 treated with SWE (110°C) extract at 1.2 mg/mL was 60 min at maximum in 0.8% NaCl. Additionally, the cells damaged by SWE extract were observed with a SEM. It was suggested that an extract of onion peels prepared via SWE (110°C) could be used as a functional biomaterial for the food or pharmaceutical industries. © 2011 The Korean Society of Food Science and Technology and Springer Netherlands. | * |
dc.language | English | * |
dc.title | Antimicrobial effects of onion (Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction | * |
dc.type | Article | * |
dc.relation.issue | 4 | * |
dc.relation.volume | 20 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 1101 | * |
dc.relation.lastpage | 1106 | * |
dc.relation.journaltitle | Food Science and Biotechnology | * |
dc.identifier.doi | 10.1007/s10068-011-0149-8 | * |
dc.identifier.wosid | WOS:000294546400029 | * |
dc.identifier.scopusid | 2-s2.0-80053935096 | * |
dc.author.google | Kim W.J. | * |
dc.author.google | Lee K.A. | * |
dc.author.google | Kim K.-T. | * |
dc.author.google | Chung M.-S. | * |
dc.author.google | Cho S.W. | * |
dc.author.google | Paik H.-D. | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |