Antimicrobial activity of edible wild pluerotus SP. mushrooms

Yip, Kiat Mei (2006) Antimicrobial activity of edible wild pluerotus SP. mushrooms. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Pluerotus sp. mushroom is a wild and edible yellowish mushroom that have been consumed by the local people in Sabah was used in the study for novel antimicrobial agents that may conbibute into food industry as a natural preservative. The mushroom extracts, which are crude terpenoids extract, polyphenolic extracts, polysaccharides extract, mixtures of polyphenolic and lower molecular weight of polysaccharides extract, and remnant polyphenolic extract were extracted out and subjected to antimicrobial screening assays, paper disc diffusion assay, by using Escherichia coli 0157: H7 IMRE 91/02C, Staphylococcus aureus 5277, Salmonella typhimurium, and Usteria monocytogenes L55. From the study, only polyphenolic extracts, which are EF2 and EF5 fractions that were extracted by different methods were showed the strongest antimicrobial effect on the bacteria selected while polysaccharides extract and terpenoids extract and the mixture of polyphenolic and lower molecular weight of polysaccharide extract were inactive against all bacteria selected in this study. Inhibition zone of the polyphenolic extracts, EF2 and EF5 fractions on the Bacteria tested, respectively, are 9mm and 10mm for Escherichia coli 0157: H7 IMRE 91/02C, 9mm and 10mm for Salmonella typhimurium, 13 mm and 13mm for Staphylococcus aureus 5277, and 17mm and 16 mm for Usteria monocytogenes L55. however, the remnant polyphenollc extract, EF3 fraction only exhibited weak activity against Staphylococcus aureus 5277 and Salmonella typhimurium, 8mm and 8mm, respectively. From the result of this study, the Gram-positive bacteria, which are Staphylococcus aureus 5277 and Usteria monocytogenes L55 are the most susceptible strains toward the mushroom polyphenolic extracts than Gram-negative bacteria. Negative results of the crude terpenoids extracts, polysaccharides extracts ,and the mixture of the polyphenollc and lower molecular weight of polysaccharides extract may due to the some reasons such as the bioactive compounds stilled remained in the raw materials after extraction or low concentration of the bioactive compounds in the extract to induce the desired activity, or the antagonism in the bioactivity among the compounds of the extract.

Item Type: Academic Exercise
Uncontrolled Keywords: Pluerotus sp. mushroom, Antimicrobial activity, Yellowish mushrooms, Food instry, Natural preservative
Subjects: ?? QK504-(638) ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 11 Dec 2012 09:54
Last Modified: 13 Oct 2017 05:55
URI: http://eprints.ums.edu.my/id/eprint/5419

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