Bacteriostasis Activity of Purified Raspberry Flavonoid
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Abstract:
The bacteriostatic effect of Raspberry flavonoid was explored in the paper. The effect of raspberry flavonoid on Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae, Staphylococcus aureus , Penicillium Rhizopus, and Mucor was studied, followed by Escherichia coli, Bacillus subtilis and Penicillium. The results showed that it cannot inhibit the growth of Saccaromyces cerevisiae, Rhizopus, and Mucor. The effect of purified raspberry flavonoid on Bacillus subtilis Escherichia coli, Staphylococcus aureus Penicillium were most remarkable. And the minimal inhibitory concentrations were 0.16 mg/mL, 0.08 mg/mL 0.04 mg/mL and 0.64 mg/mL for Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Penicillium, respectively. The temperature does not have an obvious effect on the bacteriostatic action of raspberry flavonoid within 100 oC. The rate of inhibition increases with time and the increase of concentration of raspberry flavonoid. Raspberry flavonoid had a stable bacteriostatic action within the pH range of 4~8.
