The aim of the present study was to screen the effect of thirteen spices and herbs on the growth of three types of microorganisms (Amylomyces sp. Biot 181, Rhizopus sp. Biot 232, and Saccharomyces sp. Biot 81). The three strains were isolated from a locally produced Chinese yeast cake, or lookpang in Thai. After applying the Plackett-Burman experimental design and linear regression model analysis, it was determined that only seven spices and herbs significantly showed inhibitory effect on microbial growth. Eugenia aromatica (clove), Piper chaba (long pepper), and Myristica fragrans(mace) strongly affected the growth of Amylomyces sp. Biot 181, while Plumbago indica (leadwort), Elettaria cardamomum (cardamom), and Alpinia galangal (galangal) decreased the growth of Rhizopus sp. Biot 232 at P < 0.1. Only Cinnamomum zeylanicum (cinnamon) significantly showed supporting effect on growth of Saccharomyces sp. Biot 81 at P < 0.15.

本研究は３種の微生物（Amylomyces sp. Biot 181, Rhizopus sp. Biot 232およびSaccharomyces sp. Biot 81）の増殖に及ぼす13種のスパイスとハーブの影響を検討したもので，３種の菌株は、タイ地域で生産された中国式イーストケーキ，タイ国ではルクパンと呼ばれるものから分離された。プラケットーバルマン実験計画法と線形回帰分析が応用され，クローブ，ロングペッパー，メースはAmylomyces sp.に強く増殖阻害を起こし，リードワート，カルダモン，ガランガルはRizopus sp.の増殖を減少させることを明らかにした。シナモンが唯一，Saccharomyces sp.の増殖促進効果があることを認めた。