Evaluation of Antimicrobial Activity and Mutagenicity of Ozonized Olive Oil

Ozonized olive oil was tasted for its mutagenic potential in Salmonella/microsome assay. Additionally, antimicrobial activity was tested against Propionibacterium acnes, Staphylococcus epidermidis, Staphylococcus aureus and Pseudomonas aeruginosa, pathogenic strains related to acne, using the paper...

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Published inKorean Journal of Food Science and Technology Vol. 38; no. 6
Main Authors Jang, I.W. (Woosuk University, Wanju, Republic of Korea), Lee, S.J. (Woosuk University, Wanju, Republic of Korea), Ahn, J.Y. (SaengGreen RnD Institute, Seoul, Republic of Korea), Miura, Toshiaki (Hokkaido University, Sapporo, Hokkaido, Japan), Jung, M.Y. (Woosuk University, Wanju, Republic of Korea), Choi, D.S. (Woosuk University, Wanju, Republic of Korea), E-mail: dschoi@woosuk.ac.kr
Format Journal Article
LanguageKorean
Published 01.12.2006
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Summary:Ozonized olive oil was tasted for its mutagenic potential in Salmonella/microsome assay. Additionally, antimicrobial activity was tested against Propionibacterium acnes, Staphylococcus epidermidis, Staphylococcus aureus and Pseudomonas aeruginosa, pathogenic strains related to acne, using the paper disk and agar dilution method. Ozonized olive oil showed antimicrobial activities against all the strains tested, with minimal inhibitory concentrations (MICs) values in a range of 2~10 mg/mL.
Bibliography:Q01
2007000302
ISSN:0367-6293