Abstract

Abstract: Antimicrobial activities of lotus leaves extracts with ethanol against food spoilage and fook-borne pathogens were tested for the first time.Ethanol (80%) was ascertained to be the optimum solvent for extraction which permitted the maximum yield and the highest antimicrobial activity.The MICs of lotus leaves extracts were of the same value as or less than 8.0% against most of the tested microorganisms. Influences of medium pH values on the activities of lotus leaves extracts were examined.The dependence of the activity on heating conditions was shown as well.

Key words: Lotus leaves, Antimicrobial activity

JI Li-Lian. [J]. FOOD SCIENCE, 1999, 20(8): 64-66.

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