{"title":"Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores","authors":"Won Il Cho, Sang Hoon Song","doi":"10.1007/s10068-024-01679-w","DOIUrl":null,"url":null,"abstract":"<p>For the development of natural antimicrobial agents targeting <i>Bacillus subtilis</i> spores, this study compared the inactivation effects of ethanol extracts from gardenia fruit, licorice, and <i>Torilis japonica</i> fruit against those of commercial antibacterial agents. A 0.01% (w/w) concentration of polylysine with surfactant property exhibited a sporicidal effect, reducing <i>Bacillus</i> spore concentrations by 2 log CFU/g. Ethanol extracts of gardenia fruit at 0.05% and <i>Torilis japonica</i> fruit at 0.01% concentration showed significant bactericidal effects on both <i>Bacillus</i> spores and vegetative cells, achieving a reduction of 2–4 log CFU/g within 2–48 h. Licorice ethanol extract at 0.005% concentration displayed in a 2–4 log CFU/g after 24–48 h coinciding with spore conversion to vegetative cells. A combination of ethanol extracts of 0.05% gardenia fruit and 0.005% licorice produced a bactericidal effect, resulting in a 2–5 log CFU/g reduction over 48 h of growth.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"2016 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01679-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
For the development of natural antimicrobial agents targeting Bacillus subtilis spores, this study compared the inactivation effects of ethanol extracts from gardenia fruit, licorice, and Torilis japonica fruit against those of commercial antibacterial agents. A 0.01% (w/w) concentration of polylysine with surfactant property exhibited a sporicidal effect, reducing Bacillus spore concentrations by 2 log CFU/g. Ethanol extracts of gardenia fruit at 0.05% and Torilis japonica fruit at 0.01% concentration showed significant bactericidal effects on both Bacillus spores and vegetative cells, achieving a reduction of 2–4 log CFU/g within 2–48 h. Licorice ethanol extract at 0.005% concentration displayed in a 2–4 log CFU/g after 24–48 h coinciding with spore conversion to vegetative cells. A combination of ethanol extracts of 0.05% gardenia fruit and 0.005% licorice produced a bactericidal effect, resulting in a 2–5 log CFU/g reduction over 48 h of growth.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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