Antimicrobial effect of a combination of herb extract and organic acid against Bacillus subtilis spores

The sporicidal activities of the herbs were investigated to screen for novel antimicrobial substances against Bacillus subtilis spores. The bacterial inactivation effects of ethanol extracts of coriander, caraway, mace at concentrations of 0.5% (w/v) and 1.0–2.5% were about 10- and 100-fold respecti...

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Bibliographic Details
Published in:Food science and biotechnology 2017, 26(5), , pp.1423-1428
Main Authors: Cho, Won-Il, Chung, Myong-Soo
Format: Article
Language:English
Subjects:
Acids
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
antimicrobial properties
Bacillus subtilis
Bacteria
caraway
Chemistry
Chemistry and Materials Science
Coriandrum sativum
Deactivation
Disinfection & disinfectants
Ethanol
Food Science
Growth conditions
Herbs
Hydrogen ions
Hydrophobicity
Inactivation
mace
Nutrition
pH effects
Pollutants
Spores
Surfactants
식품과학
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Summary:The sporicidal activities of the herbs were investigated to screen for novel antimicrobial substances against Bacillus subtilis spores. The bacterial inactivation effects of ethanol extracts of coriander, caraway, mace at concentrations of 0.5% (w/v) and 1.0–2.5% were about 10- and 100-fold respectively against spores. At pH 5, the antimicrobial activity was about 92%, but at pH 4 the sporicidal activity was particularly high, reducing the spore count by 99.99%. The 0.1–2.5% ethanol extract of herbs adjusted to pH 4–5 exhibited significantly marked deactivation effects, with 3–4 log CFU/mL reductions. The herb–acid combination exerted a further increase in sporicidal activity, with an additional 1–3 log CFU/mL reduction. The sporicidal mechanism was assumed to involve a two-step: (1) the hydrophobic binding of surfactants in the herbs onto the spore coat destroys its protein, and (2) the acid then penetrates into the interior, generating unstable growth conditions.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-017-0164-5