FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15 ): 120-123.doi: 10.7506/spkx1002-6630-200915026

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Antibacterial Activity of Water Extract of Dictyophora echinovolvata Fruitbody

LU Hui-ni,PAN Ying-jie,SUN Xiao-hong,ZHAO Yong*   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Received:2009-05-13 Online:2009-08-01 Published:2010-12-29
  • Contact: ZHAO Yong* E-mail:yzhao@shou.edu.cn

Abstract:

Aqueous extract of Dictyophora echinovolvata fruitbody was prepared by boiling water extraction and its antibacterial activity against 5 species of common food-borne pathogenic bacteria was investigated by agar diffusion plate method. Additionally, the minimum inhibitory concentration (MIC) and thermal stability as well as antibacterial pH range of this extract were also analyzed. The extract of Dictyophora echinovolvata fruitbody displayed the highest inhibitory effect against Vibrio parahaemolyticus, followed by Listeria monocytogenes and Escherichia coli O157:H7 while no significant bacteriostatic effects were observed on Salmonella enteritidis and Staphylococcus aureus. This extract possessed quite lower MIC values, wide antibacterial pH range and the strong thermal stability.

Key words: Dictyophora echinovolvata, fruitbody, bacteriostatic effect, minimum inhibitory concentration (MIC)

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