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Inhibition effects of bamboo leaf extraction on foodborne bacteria

Author(s): LI Yun-Feng | OU Ji | MA Chen-Chen | LIN Feng | HUANG Ri-Hao

Journal: Shipin Anquan Zhiliang Jiance Xuebao
ISSN 2095-0381

Volume: 4;
Issue: 1;
Start page: 257;
Date: 2013;
Original page

Keywords: bamboo leaf | extract | foodborne bacteria | inhibition

Objective To extract antibacterial compositions from bamboo leaves with two methods and compare the effect of antibacterial to 3 types of foodborne microbial. The effect of bacteriostasis and extract was investigated. Methods Water bath method using organic solvents (ethanol, ethyl acetate, acetone) as extraction medium, and ultrasonic microwave method were used to make the bamboo leaf extraction. The antibacterial effects of the extraction were investigated by bactericidal test on Escherichia coli, Staphylococcus aureus and Pseudomonas sputida. Results The experimental results showed that 3 types of extraction could inhibit the growth of foodborne microbial. Moreover, ultrasonic microwave extract method was better than immersion method in extract time and effect. Conclusion The bamboo leaf extraction has a high antibacterial activity against foodborne bacteria, and it can be used for the development of natural food preservative. Immersion method can be replaced by Ultrasonic microwave extract method to extract antibacterial compositions.
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