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KMID : 1011620140300030278
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 3 p.278 ~ p.283
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Comparison of the Antibacterial Activity of Domestic Cirsium japonicum Collected from Different Regions
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장미란:Jang Mi-Ran
박혜진:Park Hye-Jin/홍은영:Hong Eun-Yeong/김건희:Kim Gun-Hee
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Abstract
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This study was investigated the antibacterial activities of Cirsium japonicum from extracts five regions(Chungnam, Gyeonggi, Gangwon, Jeju and Jeonnam) extract against six food-borne pathogenes(Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica and Vibrio vulnificus) using the broth dilution and agar diffusion method. At concentrations between 0 and 750μg/mL the extracts showed an antibacterial effect against all tested bacteria. The antibacterial activities of Cirsium japonicum from Jeju and Gangwon are stronger than others. The minimum inhibitory concentration(MIC) values against the six bacteria ranged from 93.75 to 750μg/mL. In time killing assay(cell growth curves), the tested bacteria inactivated upon exposure to the extracts for 24h. At the 24h exposure to the extracts, all bacteria were inhibited to over 70% for growth. In particular, Bacillus subtilis, Salmonella enterica and Vibrio vulnificus conveyed an inhibition of growth to almost complete. It is anticipated that Cirsium japonicum extracts may have greater potential as natural food preservatives.
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KEYWORD
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Cirsium japonicum, antibacterial activity, time killing assay, minimum inhibitory concentration(MIC), natural food preservatives
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