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KMID : 1007520220310050607
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Food Science and Biotechnology
2022 Volume.31 No. 5 p.607 ~ p.615
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Synergistic antimicrobial activity of ε-polylysine, chestnut extract, and cinnamon extract against Staphylococcus aureus
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Lee Do-Un
Park Yeong-Jin
Kang Cho-Eun
Cui Chang-Hao
Lee Dae-Hee
Lee Na-Kyoung
Paik Hyun-Dong
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Abstract
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A mixed natural preservative composed of ε-polylysine (ε-PL), chestnut 70% ethanol extract (NE), and cinnamon hydrothermal extract (CW), was investigated for the reduction of Staphylococcus aureus. The minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) of seven natural extracts were investigated against a cocktail of three strains of S. aureus (ATCC 25923, ATCC 33591, and ATCC 33594). Three important factors (ε-PL, NE, and CW) were selected by using the Plackett?Burman (PB) design for the response surface model (P?
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KEYWORD
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Natural mixed preservatives, Staphylococcus aureus, Plackett?Burman design, Central composite design, Response surface model
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