Research on the Antimicrobial Activity of α-triple Thiophene in the Marigold

Yan-Yan Liu ； Man Li ； Xian-Qing Wang ； Ying Liang

《Advance Journal of Food Science and Technology》 7卷12期 (2015/04) Pp. 936-939

並列摘要

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%.

並列關鍵字

α-triple thiophene ； antimicrobial activity ； marigold