Antimicrobial effect of Kimchi ingredients of methanol extract on pathogenic microorganisms

This study was carried out to determine the inhibitory effect of methanol extract from kimchi ingredients against Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Esherichia coli which are pathogenic microorganisms and Aspergillus sp. Penicillium sp. Antimicrobial activity of methanol extracts was tested against bacteria by paper disc method. Antifungal activity of methanol extracts was shown by hyphal growth inhibition ratio. The methanol extracts from all materials were effective against E. coli among them. And the antimicrobial activity of the methanol extracts from ginger and onion were lower than the others. The antifungal activity of the methanol extracts from radish, ginger, and garlic were effective against Aspergillus sp. and Penicillium sp. In the result of identifying antimicrobial effect rate, the methanol extracts from red pepper and radish had more than against S. typhimurium and more than against E. coli. Also the methanol extracts from onion had an high inhibitory effect rate of more than against S. typhimurium and that from garlic had more than against S. aureus. The minimum inhibitory concentration(MIC) of red pepper was examined 500 g/mL against L. monocytogenes. This value was the lowest among the others.