Bacteriostasis Effects of Blueberries Extracts on Vibrio parahaemolyticus

doi:A

Abstract

Abstract: The bacteriostasis effect on Vibrio parahaemolyticus ATCC33847 and its pH value of 16 extracts of China blueberry (North High Bush, Alliot) were examined by L16(43) orthogonal design with the use of combinations of ethanol concentration, ultrasound time and ultrasound temperature levels. The optimal extraction conditions were 65% (w/w) ethanol and ultrasound 25 min at 30 ℃. Under this condition, the extract had the lowest pH value. When their concentrations were 100 mg/mL and 40 mg/mL, the inhibitory rate of Vibrio parahaemolyticus was 100% and 81.3%, respectively.

Key words: blueberry, extraction condition, Vibrio parahaemolyticus, ultrasound, bacteriostasis

CLC Number:

XIE Qing-chao1, SUN Xiao-hong, SHEN Xiao, VIVIAN C.H. Wu, PAN Ying-jie. Bacteriostasis Effects of Blueberries Extracts on Vibrio parahaemolyticus[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2012, 23(8): 1094-.

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