|
|
|
| Studies on Bacteriostatic Effect of Honggumycin |
|
|
|
Abstract Honggumycin, which was a bioactive compound obtained by the fermentation broth of Streptomyces 702, showed a significant antibacterial activity. The antibacterial activity of honggumycin against Bacillus subtilis and Escherichin coli was determined in culture medium. The result showed that the minimal inhibitory concentration (MIC) of honggymycin against Bacillus subtilis and Escherichin coli were 0.08mg/L and 40mg/L, respectively. A better bacterial growth inhibition by honggumycin was observed during the lag phase than that during other phases. Honggumycin has stability to heating and UV irradiation. Furthermore, the bacteriostatic effect of honggumycin was better than other preservatives by evaluating the antibacterial activities of honggumycin and other preservatives.
|
|
Received: 23 October 2006
Published: 10 May 2010
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
