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Antibacterial Activity against Salmonella enteritidis JK-15 and LPS Changes Caused by Rose Flower Extracts  

Song, You-Jin (Department of Biotechnology, Soonchunhyang University)
Cho, Yun-Seok (Department of Biotechnology, Soonchunhyang University)
Oh, Kye-Heon (Department of Biotechnology, Soonchunhyang University)
Publication Information
Korean Journal of Microbiology / v.45, no.4, 2009 , pp. 318-323 More about this Journal
Abstract
The aim of this work was to investigate the antibacterial effect of the food-poisoning bacterium, Salmonella enteritidis JK-15 exposed to rose extracts. Initially, the isolate S. enteritidis JK-15 was enriched and isolated from stale food. BIOLOG and 16S rRNA analyses revealed that strain S. enteritidis JK-15 was 98% similar to the S. enteritidis species cluster; therefore we have designated this strain as S. enteritidis JK-15. Bactericidal effects of S. enteritidis JK-15 exposed to rose extracts ranging from 5 mg/ml to 100 mg/ml were monitored, and complete bactericidal effects were achieved within 6 h at 100 mg/ml and 12 h at 50 mg/ml, respectively. SDSPAGE with silver staining revealed that the amount of lipopolysaccharides increased or decreased in the strain S. enteritidis JK-15 treated to different concentrations and exposing periods of rose extracts in exponentially growing cultures. Scanning electron microscopic analysis, demonstrated the presence of irregular rod shapes with umbilicated surfaces for cells treated with rose extracts.
Keywords
bactericidal effect; food-poisoning bacterium; lipopolysaccharide; rose extracts; Salmonella enteritidis JK-15;
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