Synergistic Antimicrobial Effect of Ethanol Extracts from Clove and Licorice

doi:10.7506/spkx1002-6630-201021014

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 65-67.doi: 10.7506/spkx1002-6630-201021014

• Basic Research • Previous Articles Next Articles

Synergistic Antimicrobial Effect of Ethanol Extracts from Clove and Licorice

ZHANG Yan-nan1，NING Zhi-liang1，CHEN Chang-wu1，WANG Da-wei2,*

1.College of Food Engineering, Jilin Teachers Institute of Engineering and Technology, Changchun 130052, China；
2.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2010-09-03 Online:2010-11-15 Published:2010-12-29
Contact: WANG Da-wei E-mail:xcpyfzx@163.com

Abstract

Abstract:

The inhibitory effects of ethanol extracts from six commonly used spices on five species of microorganisms were measured and compared in order to screen spices with higher antimicrobial activity, and the optimal mixing ratio for screened spices resulting in the best synergistic antimicrobial effect was determined. Clove and licorice were the selected spices based on the results from the comparison of antimicrobial activity, and the best mixing ratio for the ethanol extracts from them was 5:3(V/V), which gave a synergistic antimicrobial effect better than single uses of them. The mixture presented minimum inhibitory concentrations (MIC) of 3.125 mg/mL for bacteria and 6.25 mg/mL for mold and could show better antimicrobial effect at a low concentration.

Key words: spices, clove, licorice, antimicrobial activity, synergistic effect

CLC Number:

TS201.3

ZHANG Yan-nan1，NING Zhi-liang1，CHEN Chang-wu1，WANG Da-wei2,*. Synergistic Antimicrobial Effect of Ethanol Extracts from Clove and Licorice[J]. FOOD SCIENCE, 2010, 31(21): 65-67.

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Synergistic Antimicrobial Effect of Ethanol Extracts from Clove and Licorice

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