Antimicrobial Effect of Lonicerae Flos Extracts on Food-borne Pathogens

식중독 유발세균의 증식에 미치는 금은화 추출물의 항균효과

  • Bae, Ji-Hyun (Department of Food Science and Nutrition, Keimyung University) ;
  • Kim, Mi-Soon (Department of Food Science and Nutrition, Keimyung University) ;
  • Kang, Eun-Hae (Department of Food Science and Nutrition, Keimyung University)
  • 배지현 (계명대학교 식품영양학과) ;
  • 김미순 (계명대학교 식품영양학과) ;
  • 강은혜 (계명대학교 식품영양학과)
  • Published : 2005.08.31

Abstract

Lonicerae Flos was extracted with methanol and successively fractionated with petroleum ether, chloroform, ethyl acetate, and methanol to investigate their antimicrobial effects against food-borne pathogens and food spoilage bacteria using paper disc method. Ethyl acetate extracts of L. Flos showed highest antimicrobial activity against Shigella dysenteriae. Synergistic effect in inhibition was observed when L. Flos extract was mixed with Artemisa capillaris extract as compared to using each extract alone. Growth inhibition curves were determined using ethyl acetate extracts of L. Flos against Staphylococcus epidermidis and S. dysenteriae. Ethyl acetate extract of L. Flos had antimicrobial activity against S. dysenteriae at 3,000 ppm, retarding growth of S. dysenteriae up to 12 hr.

Keywords

Lonicerae Flos;antimicrobial activity;food-borne pathogens

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