Study on the Antibacterial Effects of Saponin from Different Sources on Common Food-borne Pathogens
2022
Chengrui WANG | Sisi LIU | Youjin YI | Changzhu LI | Zhihong XIAO | Rukuan LIU
The purpose of this experiment was to study the antibacterial effect of saponins from different sources on common food-borne pathogens, and to develop the application of saponins in the field of food. The size of inhibition zone, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of saponins from three different sources (Gleditsia sinensis shell, green tea and Camellia oleifera seed) were determined by Oxford cup method and double dilution method, respectively. The results showed that the three saponins from different sources all had antibacterial effect on four common food-borne pathogenic bacteria, namely Bacillus subtilis, Staphylococcus aureus, Salmonella sp. and Escherichia coli. Among them, the saponins derived from Gleditsia sinensis shell had the best antibacterial effect. The double dilution method showed that their MICs for the two Gram-positive bacteria Bacillus subtilis and Staphylococcus aureus were both 4 mg/mL, and the MBCs were 16 mg/mL and 8 mg/mL respectively; The MIC of Salmonella and E.coli of two Gram-negative bacteria were 4 mg/mL and 8 mg/mL, and MBC were 8 mg/mL and 16 mg/mL respectively. The results provide devidence for the research and development of safe, high effective and natural plant food preservatives.
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