Research Article | OPEN ACCESS
Research on the Antimicrobial Activity of α-triple Thiophene in the Marigold
Liu Yan-yan, Li Man, Wang Xian-qing and Liang Ying
Heilongjiang Bayi Agricultural University, Daqing, China
Advance Journal of Food Science and Technology 2015 12:936-939
Received: November 7, 2014 | Accepted: January 8, 2015 | Published: April 25, 2015
Abstract
In this study we measured the marigold extract α-triple thiophene by filter paper to study the kind of antibacterial activity in common food spoilage bacteria, the experiments found that the α-triple thiophene-like liquid has a descending antibacterial order of six kinds of bacteria as: the Colibacillus>Penicillium>Salmonella> Staphylococcus aureus>B. subtilis> root fungus. It had some inhibitory effect on E. coli, Salmonella and strains of Penicillium. And it had the most obvious inhibitory effect on the two kinds of subjects E. coli and the Penicillium and the minimum inhibitory concentration value is 15%.
Keywords:
&alpha-triple thiophene, antimicrobial activity, marigold,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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