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Antimicrobial Effect of Forsythiae Fructus Extracts on Several Food-Borne Pathogens  

Bae Ji-hyun (Dept. of Food Science and Nutrition, Keimyung University)
Kim Hong-youn (Dept. of Food Science and Nutrition, Keimyung University)
Jang Ji-Youn (Dept. of Food Science and Nutrition, Keimyung University)
Publication Information
Korean journal of food and cookery science / v.21, no.3, 2005 , pp. 319-325 More about this Journal
Abstract
This study was performed to investigate the antimicrobial effect of the Forsythiae Fructus extracts against food-borne pathogens. First, Forsythiae Fructus was extracted with methanol at room temperature and the methanol extracts were fractionated by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Forsythiae Fructus extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Forsythiae Fructus showed the highest antimicrobial activity against Salmonella paratryphimurium and Salmonella typhimurium. A synergistic effect in inhibition was observed when Forsythiae Fructus extract was mixed with Ulmus davidiana Japonica extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using ethyl acetate extracts of Forsythiae Fructus against Shigella flexneri and Salmonella paratyphimurium. The aqueous extract of Forsythiae Fructus had strong antimicrobial activity against Staphylococcus epidermidis at the concentration of 10,000 ppm. At this concentration, the growth of Shigella fexneri was retarded for more than 24 hours and for up to 12 hours for Staphylococcus epidermidis. In conclusion, the methanol extracts of Forsythiae Fructus efficiently inhibited Staphylococcus epidermidis and Shigella flexneri.
Keywords
Forsythiae Fructus; antimicrobial activity; food-borne pathogens;
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