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http://dx.doi.org/10.3746/jkfn.2009.38.1.014

Antimicrobial Activity of the Solvent Extract from Different Parts of Orostachys japonicus  

Yoon, So-Young (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, So-Young (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Song, Eu-Jin (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Seo-Jin (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, So-Jeong (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, Chung-Jo (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Ahn, Dong-Hyun (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.1, 2009 , pp. 14-18 More about this Journal
Abstract
This study was to determine the inhibitory effect against food borne pathogens of ethanol and water extracts from leaf, stem and root of Orostachys japonicus. On the paper disc assay, no detectable bactericidal activity in the water extracts from leaf, stem and root of Orostachys japonicus and ethanol extracts form stem and root of Orostachys japonicus was shown. However, ethanol extract of Orostachys japonicus leaf showed the highest antimicrobial activity. Minimum inhibitory concentration (MIC) of ethanol extracts was determined to range from 0.05 to 0.1% in leaf of Orostachys japonicus against gram positive bacteria and yeast. Antimicrobial activity of ethanol extracts was stable by heating at $121^{\circ}C$ for 15 min, and not affected by pH $2{\sim}10$ except for B. subtilis. These findings suggest ethanol extract from leaf of Orostachys japonicus may be useful as natural preservative.
Keywords
Orostachys japonicus; food borne pathogens; antimicrobial activity; natural preservative;
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Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By SCOPUS : 5
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