Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antimicrobial Activity of the Ethanol Extract from Rubus coreanum against Microorganisms Related with Foodborne Illness

복분자 에탄올 추출물의 식중독 관련 위해 세균에 대한 항균활성 분석

  • Jeon, Yeon-Hee (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Sun, Xiaoqing (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kim, Mee-Ra (Department of Food Science and Nutrition, Center for Beautiful Aging, Kyungpook National University)
  • 전연희 (경북대학교 식품영양학과) ;
  • 순샤오칭 (경북대학교 식품영양학과) ;
  • 김미라 (경북대학교 식품영양학과.장수생활과학연구소)
  • Published : 2012.02.28
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Abstract

This study analyzed the antibacterial activity of a Rubus coreanum (Bokbunja) ethanol extract. The antimicrobial activity was determined by disc diffusion, minimum inhibitory concentration (MIC), and growth inhibition methods with seven kinds of bacteria related to foodborne illness (Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhimurium). In the results, disc diffusions of the ethanol extract from R. coreanum (9.8-17.5 mm at $4,000{\mu}g/disc$) clearly showed the antimicrobial activity of the extract against all tested microorganisms. Rubus coreanum promoted an inhibitory effect as follows: E. coli O157:H7 > P. aeruginosa > L. monocytogenes > E. coli > S. aureus > B. cereus ${\geq}$ S. typhimurium. In the MIC test, R. coreanum showed high antimicrobial effect against L. monocytogenes at 500 ppm. Moreover, the R. coreanum ethanol extract showed strong growth inhibition against microorganisms, similar to the MIC results. These results show that a R. coreanum ethanol extract has powerful antimicrobial activity against all tested microorganisms, suggesting that R. coreanum will be useful as a potential natural preservative.

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References

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