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Antibacterial Activity of Fresh Prunus mume and Prunus mume Liqueur Byproduct  

Park, La-Yeung (Faculty of Food Service and Technology, Catholic University of Daegu)
Chae, Myeung-Hee (Faculty of Food Service and Technology, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Service and Technology, Catholic University of Daegu)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.2, 2007 , pp. 77-81 More about this Journal
Abstract
Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at $37^{\circ}C$, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.
Keywords
Antimicrobial activity; Pathogens; Prunus mume; Prunus mume liqueur byproduct;
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Times Cited By KSCI : 13  (Citation Analysis)
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