FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (2): 333-336.

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Adjusting Error of Current K-B Method to Detect Natural Antibacterial Ingredients by TTC

 ZHAO  Qi-Mei, HE  Jia, ZHU  Wen-Xue   

  1. 1.School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China;2.College of Forestry, Henan University of Science and Technology, Luoyang 471003, China;3.School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China
  • Online:2008-02-15 Published:2011-08-24

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Abstract: Objective:To analyze significant error’s reasons of current K-B method for detecting antimicrobic activity of natural product, and introduce modified method. Method:The reasons for significant error were studied by adopting TTC chromogenic method, analyzing alcohol extract of natural antimicrobic component’s polarity and making sample appropriate diffusion before plate cultivated. Result:There were many semipolar, low-polar and nonpolar antimicrobic components in natural products, they diffused slowly in medium, it was possible for false negative and leaked screening by inhibition zone size judging only, but TTC method was better precise and reliable with the sum of indicator size without dyed by TTC and inhibition zone size. Conclusion:It wasn’s applied for current K-B method to detect antibacterial activity of organic solvent extracts until it was improved with TTC chromogenic method.

Key words: current K-B method, TTC(2,3,5-triphenyl tetrazolium chloride), natural antibacterial ingredient, to detect antibacterial activeness, adjusting error