The Antibacterial Study of the Extract from Ink-sac of Cuttlefish on Bacteria
Du Tie-ping, Zhou Pei-gen, Wei Xiao-yi, Yang Wen-ling, Fu Li-xia, Li Wei (Food Science and Technology College of Shanghai Fisheries University, Shanghai 200090, China)
Cuttlefish ink is the castoff of cuttlefish processing. The antibacterial effect of the extract from ink-sac of cuttlefish on bacteria was studied. The extract was yellow hygroscopic powder and its yield obtained 0.52%. The extract had the antibacterial effect on Staphyl- ococcus aureus and Escherichia coli.
【CateGory Index】： TS254