• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.283-291
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• 2024

This study compared and evaluated the antibacterial activities and MIC of snowberry extract and fermented extract. For antibacterial activity, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Escherichia coli, and Candida Albicans were used. Antimicrobial activity and MIC were measured at concentrations of 10, 50, 100, and 200 mg/mL. Antibacterial activity was measured using the 8mm paper disc method. In the case of snowberry extract, it was confirmed that the root extract showed antimicrobial activity at concentrations of 100 mg/mL and 200 mg/mL, and in the case of fermented extract, it showed antimicrobial activity at 200 mg/mL. As a result of the MIC, for fermentation in snowberry leaf and root extracts, the minimum inhibitory concentration for each bacterium was confirmed in stem extracts. The above results indicate that the antibacterial properties of snow berries are improved by fermentation.