Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antimicrobial Activities of White, Red, and Extruded Ginsengs with Different Extraction Conditions

  • Norajit, Krittika (Department of Food Science and Technology, Kongju National University) ;
  • Park, Mi-Ja (Department of Food Nutrition, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • Published : 2008.08.31
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Abstract

White, red, and extruded ginsengs were studied against 8 strains of food-borne pathogens and/or food spoilage microorganisms. The ginseng powders were extracted with different extractants and screened for antimicrobial activity using the disc diffusion and broth dilution techniques. The results showed that the yield of extraction was higher with increase of aqueous solution content and temperature. Preliminary screening revealed that the red ginseng extracts were most active, that has been found to be highly effective against all tested microbe except Listeria monocytogenes. Moreover, Bacillus subtilis has shown highly susceptible, which the diameters of inhibition zone values of 28 extracts were between 7 and 14 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) recorded for the different crude ginseng extracts against microorganism using ranged from 6.25 to 100 mg/mL, indicated that the methanol extract of ginseng were more effective than ethanol and water extracts. The 60% methanol extract of red ginseng had the greatest effects against B. subtilis with MIC and MBC values at 6.25 mg/mL.

Keywords

References

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