대나무 왕대 오일의 향균 활성

Abstract

Antibacterial activity of bamboo (Phyllostachys bambusoides) oil (BO) was investigated for two types of gram-positive, gram-negative, and antibiotic-resistant bacteria to determine the possibility of its use as a preservative. Disc diffusion method and minimum inhibitory concentration (MIC) assay were used for the evaluation of the antibacterial activity. BO showed antibacterial activity for all strains, with relatively better antibacterial activity for Bacillus subtilis, Escherichia coli, and Salmonella typhimurium The results of the disc diffusion method for these three strains showed widths of 1.5 to 25.9 mm, 16.1 mm, and 32.3 mm, respectively, and minimum inhibitory concentrations of 0.2, 0.4, and 0.2%, respectively. These results suggest that the BO is valuable as a plant-derived antimicrobial resource.