Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibitory Effect of Corn Silk Extract on Growth of Food-Borne Bacterial Pathogens

  • An, Eun-Sook (Department of Food Science and Technology, Institute of Agricultural Sciences and Technology, College of Agriculture and Life Science, Chonnam National University) ;
  • Kang, Sun-Hee (Department of Food Science and Technology, Institute of Agricultural Sciences and Technology, College of Agriculture and Life Science, Chonnam National University) ;
  • Chung, Hee-Jong (Department of Food Science and Technology, Institute of Agricultural Sciences and Technology, College of Agriculture and Life Science, Chonnam National University)
  • Published : 2006.02.28
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Abstract

Various levels of antibacterial activity have been identified for water and ethanol extracts of corn silk, particularly against Salmonella typhimurium KCTC 2515. In general, the water extract was more effective than the ethanol extract. The minimum inhibitory concentration (MIC) for the water extract was 7.5 mg/disc for S. typhimurium KCTC 2515 and B. cereus KCTC 1092, as well as for the ethanol extract against S. typhimurium KCTC 2515 and S. typhimurium KCTC 1925. However, the MICs for the water extract were lower than those for the ethanol extract against all bacteria tested, except S. typhimurium KCTC 1925 and B. cereus KCTC 1014. The growth of the tested organisms in the synthesized broth medium was inhibited with the addition of 5-fold levels of MIC. Using sterilized milk as the model food system, we found that the lag phase for these microorganisms was extended up to 3 days at $20^{\circ}C$, but was not affected at $4^{\circ}C$. These results indicate that bacterial growth was strongly inhibited by corn silk extract at $20^{\circ}C$.

Keywords

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