Study on the antibacterial effect of sea buckthorn wine residue fermentation extraction on Staphylococcus aureus

The antibacterial effect of fermentation extraction (SBFE) on Staphylococcus aureus was studied in this article, which extracted from sea buckthorn wine pomace after being fermentated by bacillus licheniformis. It was showed that MIC of SBFE was 1.2mg/mL. The antibacterial result of SBFE performs was good in thermal stability, and the optimum pH was 7.5. In addition, the compounded SBFE could perform better with more than0.5% citric acid or less than 8% benzoic acid, respectively, while solution with more than 2% of glucose could reduce the antibacterial effect of SBFE. In summary, antibacterial substances of sea buckthorn wine pomace fermented might be a synergic effect of various components. The concentration of peptides, polyphenols, and flavonoids increases significantly after fermentation, which lead to a better antibacterial effect on Staphylococcus aureus.