@article{oai:u-ryukyu.repo.nii.ac.jp:02001448,
 author = {東盛, キヨ子 and 大城, ちか子 and Higashimori, Kiyoko and Ohshiro, Chikako},
 issue = {56},
 journal = {琉球大学教育学部紀要},
 month = {Mar},
 note = {Control of the growth of food-borne bacteria is important in lenghening the preservation of foods. The food processing industry in Japan has been endeavoring to develop and utilize non-artificial and safe food-preservatives to meet the consumers'needs.\nThis study shows the inhibitory effect of the Okinawa-grown spices and herbs against bacterias in an attempt to find the possibility of their use as food-presevatives. Against the food spoilage bacteria, which are separated from food, a strong inhibitory effect was observed in the extracted liquid of the ethanol of Turmeric (Curcuma domestica VALETON) (powder) and Hihatu-Modoki (Piper retrofractum VHAL) (powder) equal to the extract of ethanol of garlic which was used for comparison. The same effect was identified in the ethanol-liquid of Bird Pepper (Capsicum frutescens L.), Mugwort (Artemisia princeps PAMP.), Aloe (Aloe arborescens MILL.). Turmeric(powder) ethanol-extract, even after being heated for fifteen miniutes, controlled the increase of the bacteria. The inhibitory effect of Hihatu-Modoki (powder) ethanol extract against bacteria weakened with the progress of heating time., 沖縄に産する香辛野菜や薬草の抗菌力を測定し、食品保存料としての可能性の有無を検討し、次の結果を得た。\n食品から分離した腐敗細菌に対して、ウコン（粉末）およびヒハツモドキ（粉末）の各エタノール抽出液で強い抗菌力が認められ、比較に用いたニンニクのエタノール抽出液と同等の抗菌力が認められた。トウガラシ、ヨモギ、アロエのエタノール抽出液でも抗菌性を認めた。ウコン（粉末）エタノール抽出液は15分間加熱した後でも菌の増殖を抑制した。ヒハツモドキ（粉末）エタノール抽出液は加熱時間の経過とともに抗菌活性は低下した。, 紀要論文},
 pages = {279--286},
 title = {沖縄産香辛野菜の腐敗細菌に対する抗菌作用},
 year = {2000}
}