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Antimicrobial Activity of the Solvent Extracts from of Chestnut  

Kim Yong Doo (Department of Food Science and Technology, Sunchon National University)
Cho Duk Boung (Department of Food Technology, Gwangju Health college)
Kim Kyung Je (Department of Food Science and Technology, Sunchon National University)
Kim Ki Man (Department of Food Science and Technology, Sunchon National University)
Hur Chang Ki (Department of Food Science and Technology, Sunchon National University)
Cho In Kyung (Department of Food Science and Technology, Nambu University)
Publication Information
Food Science and Preservation / v.12, no.3, 2005 , pp. 257-262 More about this Journal
Abstract
To develop natural food preservatives, ethanol and water extracts were prepared from chestnut. Antimicrobial activities were examined about 10 microoganisms which were food-borne pathogens and food-poisoning microoganisms, food-related bacteria and yeasts. Ethanol extract exhibited the antimicrobial activity for the microoganisms tested, except lactic acid bacteria and yeast Especially, minimum inhibitory concentrations(MIC) of the ethanol extracts were determined as 0.5 mg/mL in chestnut leaf and 1.0 mg/mL in chestnut balk against bacteria. Antimicrobial activity of the ethanol extracts was not destroyed by the heating at $121^{\circ}C$ for 15 min, and not affected by pH $3{\sim}9$. The ethanol, extract of chestnut exhibiting the high antimicrobial activities was fractionated in the other of diethylether and butanol fractions. The highest antimicrobial activity against bacteria was shown in the ethanol fraction.
Keywords
chestnut; antimicrobial activity; minimum inhibitory concentrations(MIC); isolation;
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