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Antimicrobial Effect of Caesalpinia sappan L. Extract on Foodborne Bacteria
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 Title & Authors
Antimicrobial Effect of Caesalpinia sappan L. Extract on Foodborne Bacteria
Kim, Yi-Seul; Shim, Hye-Mee; Kim, Kwang-Yup;
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 Abstract
To develop a natural antimicrobial agent, we investigated the antimicrobial activities of 13 species of edible herbal plant extracts against major Gram-positive foodborne bacteria. Among the 13 screened edible herbal plants, Caesalpinia sappan L. showed the highest antimicrobial activity. In the paper disc agar diffusion assay, Caesalpinia sappan L. extracts had strong antibacterial activities against most Gram-positive bacteria but did not have antibacterial activities against most Gram-negative bacteria. Minimum inhibitory concentrations of the ethanol extract were 0.06 mg/mL against Clostridium difficile and Listeria monocytogenes and 0.03 mg/mL against Staphylococcus aureus. Their inhibitory activities were not reduced by heat treatment or pH adjustment against C. difficile, L. monocytogenes, and S. aureus. Antimicrobial activities were higher in ethanol extract than in distilled water extract. These results support the potential use of Caesalpinia sappan L. ethanol extract as an antimicrobial agent or functional food components against Gram-positive bacteria.
 Keywords
Caesalpinia sappan L.;antimicrobial effect;Clostridium difficile;Listeria monocytogenes;Staphylococcus aureus;
 Language
Korean
 Cited by
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