Growth Inhibition Effect of Medicinal Herbs Extracts on Bacillus subtilis and Aspergillus oryzae

Wen Yao Shao; Xue Shan Pan; Quan Ling Xie; Shi Yi Luo; Xiao Ting Liu

doi:10.4028/www.scientific.net/MSF.873.71

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HomeMaterials Science ForumMaterials Science Forum Vol. 873Growth Inhibition Effect of Medicinal Herbs...

Growth Inhibition Effect of Medicinal Herbs Extracts on Bacillus subtilis and Aspergillus oryzae

Abstract:

With tetracycline and anphotericin as control, using discdiffusion technique to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of extracts from 110 medicinal herbs, investigating their antimicrobial activities. Found that 3 medicinal herbs, Fructus mume, Rhizoma coptidis and Flos caryophyllata have great inhibitory effect on Bacillus subtilis but no obviously inhibitory effect on Aspergillus oryzae. It is evident that the extracts of Fructus mume, Rhizoma coptidis and Flos caryophyllata have antibacterial activities and are potential preservatives in soy sauce fermentation.

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International Conference on Materials Applications and Engineering 2016

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Materials Science Forum (Volume 873)

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71-78

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https://doi.org/10.4028/www.scientific.net/MSF.873.71

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Online since:

September 2016

Authors:

Wen Yao Shao*, Xue Shan Pan, Quan Ling Xie, Shi Yi Luo, Xiao Ting Liu

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Aspergillus oryzae, Bacillus subtilis, Medicinal Herbs, Soy Sauce Fermentation

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