ISSN: 0973-7510

E-ISSN: 2581-690X

Jianjun Deng1, Haixia Yang2 , Daidi Fan1, Wei Cao1 and Yan’e Luo1
1Shaanxi Key laboratory of Degradable Biomedical Materials, Department of Food Science and Engineering, College of Chemical Engineering, Northwest University, Xi’an, China.
2Department of Public Health, Xi’an Jiaotong University School of Medicine, Xi’an, China.
J Pure Appl Microbiol. 2013;7(1):491-496
© The Author(s). 2013
Received: 03/02/2013 | Accepted: 26/03/2013 | Published: 31/03/2013
Abstract

Polyphenol extracted from kiwi fruit seeds (KSPE) were screened for their antimicrobial activity against six pathogenic bacterium. It had significant effects against all of the bacterial tested except E. coli. Among these bacterial strains, it showed a better antibacterial activities against Gram-positive than Gram-negative bacteria. Furthermore, based on MIC/MBC value, KSPE were identified as a bactericidal against B. cereus,
B. subtilis, S. flexneri
and S. typhi and bacteriostatic against B. thuringiensis. Growth curve results of B. subtilis also showed a significant decrease in turbidity and delay on growth log phase of the liquid cultured bacteria, indicating a potential as a food antibacterial ingredient of KSPE and provide a basis theory for food industries.

Keywords

Kiwi fruit seed, polyphenolic, antibacterial activity

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