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 https://doi.org/10.7506/spkx1002-6630-201021014

[1]	ZHANG Yuanyuan, TU Mingxue, XU Can, SONG Jing. Effect of Combined Ultrasound-Autoclaving Pretreatment Followed by Acetylation Modification on the Structural and Functional Properties of Loquat Kernel Resistant Starch [J]. FOOD SCIENCE, 2026, 47(8): 337-346.
[2]	LUO Yufang, TAO Rui, WANG Yue, FANG Meiyuan, GONG Yuqing, DU Yeye, NIE Wen. Research Progress on the Injury Mechanism of Alcoholic Liver Disease and Its Intervention with Dietary Functional Factors [J]. FOOD SCIENCE, 2026, 47(6): 351-362.
[3]	WANG Yuting, ZHENG Te, WANG Duoduo, ZHOU Jiashuo, XU Huijuan, ZHANG Yun. Research Progress on Synergistic Hepatoprotective Effects and Mechanisms of Food-Medicine Homologous Substances [J]. FOOD SCIENCE, 2026, 47(5): 364-375.
[4]	CHEN Leyi, ZHAO Qiaoli, CAI Jiayi, DENG Hairong, CAI Yuying, ZHONG Saiyi. Effects of Oil Phase Gelation on the Performance and Stability of Hydroxypropyl Methylcellulose-Flaxseed Gum Emulsion Gels [J]. FOOD SCIENCE, 2026, 47(1): 57-68.
[5]	REN Wenrong, WANG Junguo. Research Progress on the Effects of Stress Treatment and Exogenous Addition of Trehalose on the Spray Drying Resistance of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2025, 46(24): 335-342.
[6]	CHEN Yamei, CHEN Geng, FENG Siya, WANG Yijia, LIU Jinpeng, BAI Zongwei, ZHANG Zuohui, ZHAO Lichao. Research Progress on Resource Characteristics, Functional Activity and Processing Technologies of Seed Oils from Woody Spice Plants in Guangxi [J]. FOOD SCIENCE, 2025, 46(24): 373-383.
[7]	CHEN Yi, WU Yuhao, ZHOU Jianwei, LIU Donghong, LÜ Ruiling. Bactericidal Effect and Mechanism of Ultrasound Combined with Ultraviolet Treatment against Escherichia coli O157:H7 [J]. FOOD SCIENCE, 2025, 46(19): 10-17.
[8]	PENG Yuanyuan, LIU Zhenyu, HUANG Qi, XIE Sha, BI Xiufang, HUANG Meigui, HAO Gang. Antimicrobial Activity and Mechanism of Action of Litsea cubeba Essential Oil against Cladosporium [J]. FOOD SCIENCE, 2025, 46(10): 51-58.
[9]	LIU Xialei, ZHANG Lili, LIANG Li, XU Jialiang, ZHANG Yuyu. Research Progress on the Functional Activities and Bioactive Components of Natural Edible Spices [J]. FOOD SCIENCE, 2025, 46(10): 299-314.
[10]	ZHAO Kangyu, YANG Ping, MA Junkun, SHU Wenjing, YANG Feng, XIE Yisha, LIU Qingqing. Effect of Ultrasonic-Assisted Thermal Treatment on the Structure and Solubility of Rapeseed Protein [J]. FOOD SCIENCE, 2025, 46(1): 100-107.
[11]	ZHANG Caixuan, SHU Ying, LI Yang, HUANG Lei, GUO Mingzhu. Research Advances in the Refining of Polysaccharides and the Mechanism for Its Effect on Reducing the Toxicity and Enhancing the Efficacy of Cyclophosphamide [J]. FOOD SCIENCE, 2024, 45(7): 322-331.
[12]	CHE Jing, WANG Bo, CUI Shuang, HUANG Xuhui, QIN Lei. Effect and Mechanisms of Spice Marination on the Formation of Hazards in Roasted Fish [J]. FOOD SCIENCE, 2024, 45(18): 25-32.
[13]	CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu. Characterization of the Aroma-Active Compounds in 20 Pungent Spices by Solvent-Assisted Flavor Evaporation Combined with Gas Chromatography-Mass Spectrometry/Olfactometry [J]. FOOD SCIENCE, 2024, 45(14): 121-132.
[14]	GAO Qing, LIU Peihong, RAN Ran, FAN Jiangping, HE Jinsong. Bactericidal Effect of Combined Slightly Acidic Electrolyzed Water and Ultrasonic Treatment against Escherichia coli on Fresh-Cut Lettuce [J]. FOOD SCIENCE, 2024, 45(11): 210-216.
[15]	JIAN Fangfang, ZHANG Zhongyuan, XIAO Yaru, LI Dajing, NIE Meimei, XU Yayuan, DAI Zhuqing, GU Qianhui, CAO Binbin, WANG Yunhai. Antioxidant Capacity of Nut and Dried Fruit Combinations Evaluated by Different Methods [J]. FOOD SCIENCE, 2023, 44(9): 114-122.

Synergistic Antimicrobial Effect of Ethanol Extracts from Clove and Licorice

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments