Open AccessAntibacterial effect of flavonoids in castanea mollissima blume on common spoilage bacteria in low-temperature meat products
Author(s) -
Wenyu Zhang,
Zhumeng Wu,
Xiaoyue Wang,
Xiaoyan Li,
Dongshuo Ma,
Wang Fang,
Jian Hua Qi,
Meixia Pang
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/508/1/012152
Subject(s) - food spoilage , food science , minimum inhibitory concentration , antibacterial activity , chemistry , flavonoid , bacteria , glycoside , proteus , biology , antimicrobial , biochemistry , escherichia coli , stereochemistry , organic chemistry , antioxidant , genetics , gene
The oxford cup method and filter paper method were used to determine the antibacterial effect of flavonoids extracted from castanea mollissima blume, three kinds of common spoilage bacteria in low-temperature meat products were subjects to be tested, named proteus, macrococcus and bacillus. The results showed that flavonoids in castanea mollissima blume had an antibacterial effect on proteus and macrococcus. For flavonoid glycosides, the diameters of inhibition zone were 16.32 mm and 17.76 mm, and the minimum inhibitory concentration were 0.00625 g/mL and 0.0125 g/mL, respectively. The effective inhibitory time was 14 h. For free flavonoids, the maximum diameter of the inhibition zone was 7 mm, the minimum inhibitory concentration was 0.0125 g/mL. They had no antibacterial effect on bacillus. As natural bacteriostatic agents, the flavonoids in castanea mollissima blume are likely to have many important applications in meat products in the future.