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KMID : 0380620100420020155
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 2 p.155 ~ p.159
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Antimicrobial Activity of the Sargassum fulvellum Ethanol Extract and the Effect of Temperature and pH on Their Activity
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Yoon So-Young
Lee So-Young
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Lee So-Jeong
Lee Chung-Jo
Park Na-bi
Jung Ji-Yeon
Kwak Ji-Hee
Nam Ki-Wan
Ahn Dong-Hyun
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Abstract
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The antimicrobial activity of Sargassum fulvellum (SF) was investigated using the agar diffusion assay and MIC test. In addition, the stability of this activity under extreme heat and pH conditions was examined. The SF ethanol extract was shown to display strong antimicrobial activities against B. subtilis, C. perfringens, L. plantarum, S. aureus, L. monocytogenes, S. cerevisae and C. tropicalis in the agar diffusion assay at the concentration of 4 mg/mL. The MIC value of the SF ethanol extract against the tested microbes ranged from 0.05 to 0.0063%. In the heat and pH stability test, the antimicrobial activity of the SF ethanol extract was not altered when the temperature was maintained at 121oC for 15 min, and it was also not affected in the pH range of 2-10. These results suggest that the SF ethanol extract is highly stable against drastic changes in temperature and pH.
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KEYWORD
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Sargassum fulvellum, food borne pathogens, antimicrobial activity
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