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KMID : 1007520090180020506
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Food Science and Biotechnology
2009 Volume.18 No. 2 p.506 ~ p.512
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Investigation of Antimicrobial Activity of Brown Algae Extracts and the Thermal and pH Effects on Their Activity
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Lee So-Young
Kim Jin-Hee
Song Eu-Jin
Kim Koth-Bong-Woo-Ri
Hong Yong-Ki
Lim Sung-Mee
Ahn Dong-Hyun
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Abstract
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The antimicrobial activity of water and ethanol extracts from 30 species of algae was measured using the agardiffusion method and minimum inhibitory concentration (MIC) test. In agar diffusion method, the 95% ethanol extracts from12 of the algae showed growth inhibition against the tested microorganisms. In particular, Ishige okamurai, Eckloniastolonifera, Sargassum siliquastrum, Sargassum thunbergii, Colpomenia bullosa, and Ecklonia cava had strong antibacterialactivities against Gram-positive bacteria at 4mg/mL. In the results of the MIC test, S. siliquastrum showed the mostantimicrobial activity, where its MIC values ranged from 0.005 to 0.0075% against Listeria monocytogenes, Clostridiumperfringens, and Basillus subtilis. In the thermal stability test, for the ethanol extracts of I. okamurai, E. cava, S. siliquastrum,S. thunbergii, and C. bullosa, the extracts proved to maintain high antimicrobial activities when they were treated at 121oC for15 min. In the pH stability test, the antimicrobial activity of the S. siliquastrum ethanol extract was stable from pH 2 to 10,whereas the activity of the other species ethanol extracts were weakened under pH 10 against several microbes.
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KEYWORD
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algae, antimicrobial, agar diffusion method, minimum inhibitory concentration (MIC) test
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