Antimicrobial Effect of Lithospermum erythrorhizon Extracts on the Food-borne Pathogens

지치추출물의 식중독성 미생물에 대한 항균효과

  • Bae, Ji-Hyun (Department of Food Science and Nutrition, Keimyung University)
  • 배지현 (계명대학교 식품영양학과)
  • Published : 2004.10.31

Abstract

Antimicrobial effect of Lithospermum erythrorhizon extracts against food-borne pathogens was investigated. L. erythrorhizon was extracted with methanol at room temperature, and the extraction was sequentially fractionated using petroleum ether, chloroform, ethyl acetate, and methanol. Antimicrobial activity of L. erythrorhizon extracts was determined using paper disc method against food-borne pathogens and food spoilage bacteria. Ethyl acetate extracts of L. erythrorhizon showed the highest activity against Staphylococcus aureus and Shigella dysenteriae. Synergistic effect was found in combined extracts of L. erythrorhizon and Sophora subprostrata as compared with each extract alone. Growth inhibition curve was determined using ethyl acetate extracts of L. erythrorhizon, against S. aureus and S. dysenteriae. Ethyl acetate extract of L. erythrorhizon, showed strong antimicrobial activity against S. aureus at 4,000 ppm, retarding growth of S. aureus more than 48 hr and S. dysenteriae up to 12 hr.

Keywords

Lithospermum erythrorhizon;antimicrobial activity;food-borne pathogens

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