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Antimicrobial Activity of the Sargassum fulvellum Ethanol Extract and the Effect of Temperature and pH on Their Activity  

Yoon, So-Young (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute)
Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Song, Eu-Jin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Lee, So-Jeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Lee, Chung-Jo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Park, Na-Bi (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Jung, Ji-Yeon (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kwak, Ji-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Nam, Ki-Wan (Department of Marine Biology, Pukyong National University)
Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.2, 2010 , pp. 155-159 More about this Journal
Abstract
The antimicrobial activity of Sargassum fulvellum (SF) was investigated using the agar diffusion assay and MIC test. In addition, the stability of this activity under extreme heat and pH conditions was examined. The SF ethanol extract was shown to display strong antimicrobial activities against B. subtilis, C. perfringens, L. plantarum, S. aureus, L. monocytogenes, S. cerevisae and C. tropicalis in the agar diffusion assay at the concentration of 4 mg/mL. The MIC value of the SF ethanol extract against the tested microbes ranged from 0.05 to 0.0063%. In the heat and pH stability test, the antimicrobial activity of the SF ethanol extract was not altered when the temperature was maintained at $121^{\circ}C$ for 15 min, and it was also not affected in the pH range of 2-10. These results suggest that the SF ethanol extract is highly stable against drastic changes in temperature and pH.
Keywords
Sargassum fulvellum; food borne pathogens; antimicrobial activity;
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Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 3
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