The anti-microbial activity of 10 strains of food poisoning bacteria was tested using the essential oils of Citrus fruits and Citrus essential oils. Citrus fruits were extracted using the feel of Hallrabong (Citrus reticulata 'Shiranui'), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybr...
The anti-microbial activity of 10 strains of food poisoning bacteria was tested using the essential oils of Citrus fruits and Citrus essential oils. Citrus fruits were extracted using the feel of Hallrabong (Citrus reticulata 'Shiranui'), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybrid ‘Setoka’), Orange (Citrus sinensis). The extracted Citrus essential oils were analyzed using GC-MS and the high liner substances linanool, limonene, cyclohexene, octanal and γ-terpinene were used for anti-microbial experiments. The anti-microbial test method was to measure the an-timicrobial activity, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth inhibitory effect, and death effect using Citrus essential oil and Citrus fruit components. As a result of agar well diffusion, 10 mg/well anti-microbial activity of Citrus fruits was measured, and among them, Cheonhyehyang (Citrus hybrid ‘Setoka’) essential oil had the highest anti-bacterial activity of 6.62 mm against Vibrio vulnificus. Citrus fruits showed even an-tibacterial activity against Bacillus subtilis and Vibrio vulnificus. Among the Citrus fruits, octanal showed a strong anti-microbial activity of Vibrio vulnificus with 24.86 mm. As a result of MIC experiment, essential oils of Redhyang (Citrus hybrid ‘Kanpei’), 10 mg/mL Cheonhyehyang (Citrus hybrid ‘Setoka’) 20 mg/ml, and Orange (Citrus sinensis) 30 mg/ml were tested for Vibrio vulnificus. The MIC were shown, and the MIC for Citrus fruits were 10 mg/ml to 20 mg/ml and 5 mg/ml to 10 mg/ml octanal concentrations for 10 food poisoning bacteria. The results of the MBC test showed that Citrus essential oils did not show the MBC for 10 food poisoning bacteria. As a result of experiments on growth inhibition effect, the essential oils of Hallabong ('Citrus reticulata 'Shiranui'), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybrid ‘Setoka’), and Orange (Citrus sinensis) are Bacillus cereus inhibition of growth for 24 hours against Shigella sonnei and Vibrio vulnificus showed stronger inhibition of growth than the antibiotics of the control group, and five linanool, limonene, γ- terpinene, cyclohexene and octanal showed inhibitory effects on growth of Vibrio vulnificus. Experimental results of the killing effect include Hanrabong (Citrus reticulata 'Shiranui'), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybrid ‘Setoka’), Orange (Citrus sinensis), essential oils, Shigella sonnei Vibrio parahaemolyticus and Vibrio vulnificus showed stronger killing powers than the antibiotics streptomycin and ampicillin. The results of Citrus fruits showed that linanool showed even an-timicrobial activity against 10 food poisoning bacteria and linanool, limonene, γ-terpinene, cyclohexene, and octanal showed killing effects against Vibrio vulnificus. In this way, the antibacterial activity was confirmed against 10 kinds of food poisoning bacteria by using Citrus essential oil and composition, which is a natural substance. If a natural substance is used that is not harmful to it, it can replace the effect of inhibiting growth and it can be used for health.
The anti-microbial activity of 10 strains of food poisoning bacteria was tested using the essential oils of Citrus fruits and Citrus essential oils. Citrus fruits were extracted using the feel of Hallrabong (Citrus reticulata 'Shiranui'), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybrid ‘Setoka’), Orange (Citrus sinensis). The extracted Citrus essential oils were analyzed using GC-MS and the high liner substances linanool, limonene, cyclohexene, octanal and γ-terpinene were used for anti-microbial experiments. The anti-microbial test method was to measure the an-timicrobial activity, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth inhibitory effect, and death effect using Citrus essential oil and Citrus fruit components. As a result of agar well diffusion, 10 mg/well anti-microbial activity of Citrus fruits was measured, and among them, Cheonhyehyang (Citrus hybrid ‘Setoka’) essential oil had the highest anti-bacterial activity of 6.62 mm against Vibrio vulnificus. Citrus fruits showed even an-tibacterial activity against Bacillus subtilis and Vibrio vulnificus. Among the Citrus fruits, octanal showed a strong anti-microbial activity of Vibrio vulnificus with 24.86 mm. As a result of MIC experiment, essential oils of Redhyang (Citrus hybrid ‘Kanpei’), 10 mg/mL Cheonhyehyang (Citrus hybrid ‘Setoka’) 20 mg/ml, and Orange (Citrus sinensis) 30 mg/ml were tested for Vibrio vulnificus. The MIC were shown, and the MIC for Citrus fruits were 10 mg/ml to 20 mg/ml and 5 mg/ml to 10 mg/ml octanal concentrations for 10 food poisoning bacteria. The results of the MBC test showed that Citrus essential oils did not show the MBC for 10 food poisoning bacteria. As a result of experiments on growth inhibition effect, the essential oils of Hallabong ('Citrus reticulata 'Shiranui'), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybrid ‘Setoka’), and Orange (Citrus sinensis) are Bacillus cereus inhibition of growth for 24 hours against Shigella sonnei and Vibrio vulnificus showed stronger inhibition of growth than the antibiotics of the control group, and five linanool, limonene, γ- terpinene, cyclohexene and octanal showed inhibitory effects on growth of Vibrio vulnificus. Experimental results of the killing effect include Hanrabong (Citrus reticulata 'Shiranui'), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybrid ‘Setoka’), Orange (Citrus sinensis), essential oils, Shigella sonnei Vibrio parahaemolyticus and Vibrio vulnificus showed stronger killing powers than the antibiotics streptomycin and ampicillin. The results of Citrus fruits showed that linanool showed even an-timicrobial activity against 10 food poisoning bacteria and linanool, limonene, γ-terpinene, cyclohexene, and octanal showed killing effects against Vibrio vulnificus. In this way, the antibacterial activity was confirmed against 10 kinds of food poisoning bacteria by using Citrus essential oil and composition, which is a natural substance. If a natural substance is used that is not harmful to it, it can replace the effect of inhibiting growth and it can be used for health.
주제어
#Citrus, Citrus Peel, Essential Oils, Anti-bacterial, Foodborne, Pathogens
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