Study on Antibacterial Effect of Apple-polyphenol Extracts

Abstract

Abstract: s:The inhibition effect of apple-polyphenol extracts on microorganisms and the effect of pH value,temperatureand inorganic salts on its antibacterial activities were discussed by the method of Oxford-cup tests.The results showed:apple-polyphenol extracts had stronger inhibition effects on the bacteria and the minimum inhibition concentration(MIC) ofapple-polyphenol etracts on the bacteria such as Bacillus vulgaris , Escherichia coli , Pseudomonas et al was of 0.1%. Theantibacterial activity of apple-polyphenol extracts was stable under heating and the apple-polyphenol extracts had the bestantibacterial effects at pH 5～6 with less than 0.3mol/L inorganic salts.

Key words: apple-polyphenol, antibacterial effect

QI Xiang-Yang, CHEN Fu-Sheng, CHEN Wei-Jun, HUANG Hong-Xia. Study on Antibacterial Effect of Apple-polyphenol Extracts[J]. FOOD SCIENCE, 2003, 24(5): 33-36.

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Study on Antibacterial Effect of Apple-polyphenol Extracts

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