Abstract: Bacteriostatic activities of maize silk extracts by organic solvents to inhibit the seven species of food spoilage and food-borne pathogens were tested for the first time. Ethanol (95%, v/v) was ascertained to be the optimum solvent for extraction with maximum yield and highest bacteriostatic activity. The MICs (minimum inhibition concentrations, in g/100g) of maize silk extracts were determined as 1.5 against Escherichia coli, 3.0 against Staphylococcus aureus, 3.0 against Pseudomonas fluorescens, 1.5 against Salmonella typhimurium, 2.0 against Bacillus subtilis, 2.5 against Bacillus cereus, and 2.0 against Proteus vulgaris, respectively. Influences of food conditions including pH values of medium, storage temperature and action time of the maize extracts were examined. The dependence of the bacteriostasis on food routine sterilization conditions was assayed as well. In conclusion the maize silk extracts could serve as a potently safe and effective food preservative with controlled food environment and processing conditions.

Key words: Zea mays.l silk Bacteriostatic activity Food spoilage and food-borne pathogens