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http://dx.doi.org/10.5657/KFAS.2020.0237

Anti-bacterial Effect of Psidium guajava and Geranium thunbergii Extracts on Listeria sp. Isolated from Fishery Products  

Kim, Yang-Ho (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Kim, Tae-Yong (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Kim, Jin-Su (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Choi, Jae-Woo (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Lee, Su-Jeong (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Cha, So-Young (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Shin, So-Dam (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Jeon, Mi Hyeon (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Noh, Da-In (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Lee, Eun-Woo (Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dong-Eui University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.2, 2020 , pp. 237-243 More about this Journal
Abstract
Listeria sp. is one of the pathogenic bacteria causes the infection listeriosis, through mainly raw food such as fishery food, dairy food and vegetables. Listeria sp. is a Gram-positive, non-spore-forming, motile, and facultative anaerobic bacterium. Because of the tolerance of Listeria sp. to low temperature and high salt concentration, it is very difficult to prevent them contaminated in the food, which do not require heating, especially, such as raw fishery products. So prevention and removal of bacterial contamination at the food manufacturing stage is the best method. In this study, therefore, several natural products including Psidium guajava and Geranium thunbergii were screened to investigate the antibacterial activity against Listeria sp., with expectation of fewer side effects and fewer resistance problems. Significant effects of two extracts were confirmed by well diffusion assay, MIC assay, and growth inhibition assay. P. guajava and G. thunbergii showed MIC values at 64-256 ㎍/mL meaning strong antibacterial activities against 6 kind of Listeria sp. tested. And the growth of Listeria sp. in the liquid media was actually inhibited by the addition of these two extracts.
Keywords
Listeria sp.; Psidium guajava; Geranium thunbergi; Antibacterial activity;
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