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http://dx.doi.org/10.3746/jkfn.2004.33.7.1098

Antimicrobial Activity of Extract  

고무석 (전남대학교 사범대학 가정교육과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.7, 2004 , pp. 1098-1105 More about this Journal
Abstract
In order to develop natural food preservatives, the ethanol and water extracts of the Saururus chinensis Baill were prepared. Antimicrobial activity was examined against 10 kinds of harmful microorganisms. The ethanol and water extracts showed the most active antimicrobial activity against B. subtilis and E. coli. The ethanol extract showed stronger antimicrobial activity than that of the water extract. However, the extracts did not show any antimicrobial activity against lactic acid bacteria and yeast. The minimum inhibitory concentrations (MIC) of ethanol extracts against B. subtilis and E. coli were 5 to 10 mg/mL, respectively. Antimicrobial activity of the ethanol extract was not destroyed at 40-12$0^{\circ}C$ and pH 3∼11. The ethanol extract was fractionated in the order of hexane, diethyl ether, ethyl acetate, and water fractions. The highest antimicrobial activity was found in the diethyl ether fraction.
Keywords
Saururus chinensis Baill extract; antimicrobial activity; minimum inhibitory concentration (MIC);
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