Science and Technology of Food Industry

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Study on bacteriostatic activity of extracts of pepper[J]. Science and Technology of Food Industry, 2013, (04): 125-128. DOI: 10.13386/j.issn1002-0306.2013.04.049
Citation: Study on bacteriostatic activity of extracts of pepper[J]. Science and Technology of Food Industry, 2013, (04): 125-128. DOI: 10.13386/j.issn1002-0306.2013.04.049
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Study on bacteriostatic activity of extracts of pepper

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  • Regarded E.Coli, Bacillus subtilis, Staphylococcus aureus, yeast, and Aspergillus niger as test germs, the MIC of five different organic phases from black pepper were compared with two commonly used preservatives.The result indicated that they all had some antisepsis effect for five test germs, and the chloroform phase extraction was the best, the potassium sorbate was the worst.
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