The ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores
- Authors
- Bai, Xuezhi; Park, Il Beom; Hwang, Han-Joon; Mah, Jae-Hyung
- Issue Date
- 10월-2015
- Publisher
- WILEY-BLACKWELL
- Keywords
- Antimicrobial activity; antisporal activity; Bacillus cereus spore; heat resistance; Schisandra chinensis; spore viability
- Citation
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.50, no.10, pp.2193 - 2200
- Indexed
- SCIE
SCOPUS
- Journal Title
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Volume
- 50
- Number
- 10
- Start Page
- 2193
- End Page
- 2200
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/92305
- DOI
- 10.1111/ijfs.12865
- ISSN
- 0950-5423
- Abstract
- The objective of this study was to investigate the influence of Schisandra chinensis fruit on the growth of spoilage and pathogenic bacteria and on the viability and heat resistance of Bacillus cereus spores. Schisandra chinensis fruit was extracted with one of three different solvents (50% ethanol, 100% ethanol and distilled water), and the extracts exhibited antimicrobial activity against all the bacteria tested. Particularly, the ethanol extracts of S. chinensis fruit had the strongest activity, in a concentration-dependent manner. Fractionation of extracts by ion chromatography revealed that the antimicrobial activity of S. chinensis fruit is mainly due to organic acids such as citric acid and malic acid. Meanwhile, S. chinensis fruit extract (10%) significantly reduced the viability and heat resistance of B. cereus spores. Therefore, this study suggests that S. chinensis fruit extract has potential as a natural food preservative and/or sanitising agent for the reduction of spoilage and pathogenic contamination.
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Collections - College of Science and Technology > Department of Food and Biotechnology > 1. Journal Articles
- Graduate School > Department of Food and Biotechnology > 1. Journal Articles
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