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《Food Science》 2002-09
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Studies on the Antimicrobial Characteristics of Ginkgo Biloba(EGb)Extract

Zhou Jianxin et al.  
The antimicrobial activities of EGb (Extract of Ginkgo biloba) against common food contaminated microorganisms were determinded. The effects of heating conditions and pH value on the antimicrobial activities were discussed. The antimicrobial characteristics of EGb and the protection for the development of EGb as a natural food antiseptic were envisaged. Results showed that the antimicrobial activity of EGb was high and increased with the increase in the concentration of EGb, and the minimal inhibition concentrations(MIC) were 1.25% against bacteria, and 5.0% against fungi. And the antimicrobial activity of EGb was characterized by its heat stable ability, and high temperature was not effective to its antimicrobial activity. The antimicrobial activity pH value ranged from 5 to 9. This research provided experimental basis for development of EGb as a natural food antiseptic.Key words Extract of Ginkgo biloba Antimicrobial activity Heat stable ability pH value Natural food antiseptic
【Fund】: 江苏省“九五”重大工业科技攻关项目(GB98020-2)部分研究内容
【CateGory Index】: TS202
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