Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-22 DOI:10.1007/s10068-024-01679-w

Won Il Cho, Sang Hoon Song

引用次数: 0

Abstract

For the development of natural antimicrobial agents targeting Bacillus subtilis spores, this study compared the inactivation effects of ethanol extracts from gardenia fruit, licorice, and Torilis japonica fruit against those of commercial antibacterial agents. A 0.01% (w/w) concentration of polylysine with surfactant property exhibited a sporicidal effect, reducing Bacillus spore concentrations by 2 log CFU/g. Ethanol extracts of gardenia fruit at 0.05% and Torilis japonica fruit at 0.01% concentration showed significant bactericidal effects on both Bacillus spores and vegetative cells, achieving a reduction of 2–4 log CFU/g within 2–48 h. Licorice ethanol extract at 0.005% concentration displayed in a 2–4 log CFU/g after 24–48 h coinciding with spore conversion to vegetative cells. A combination of ethanol extracts of 0.05% gardenia fruit and 0.005% licorice produced a bactericidal effect, resulting in a 2–5 log CFU/g reduction over 48 h of growth.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

栀子果、甘草和榧子提取物对芽孢杆菌孢子的灭活作用

为了开发针对枯草杆菌孢子的天然抗菌剂，本研究比较了栀子果实、甘草和榧子的乙醇提取物与商业抗菌剂的灭活效果。浓度为 0.01%（重量比）的具有表面活性剂特性的聚赖氨酸具有杀孢作用，可将芽孢杆菌孢子浓度降低 2 log CFU/g。浓度为 0.05% 的栀子果实乙醇提取物和浓度为 0.01% 的香榧果实乙醇提取物对芽孢杆菌孢子和无性细胞都有显著的杀菌作用，在 2-48 小时内可减少 2-4 个对数 CFU/g。0.05% 的栀子果乙醇提取物和 0.005% 的甘草乙醇提取物的组合产生了杀菌效果，在 48 小时的生长过程中减少了 2-5 log CFU/g。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.