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한국식품과학회지
→ 한국식품과학회지2017 ; 49(02): 146-150
Inhibition of growth and biofilm formation of Staphylococcus aureus by corosolic acid
Su-Jin Yum, Seung Min Kim1,†, Yeon-Cheol Yu, and Hee Gon Jeong*
Department of Food Science and Technology, Chungnam National University 1Department of Human Ecology, Korea National Open University
ABSTRACT
Staphylococcus aureus is a pathogenic bacterium that causes food poisoning, exhibits a strong capacity to form biofilm, and is highly resistant to antimicrobial agents. The purpose of this study was to investigate the antimicrobial characteristics of corosolic acid against S. aureus. S. aureus showed high susceptibility to corosolic acid in a concentrationdependent manner. The minimum inhibitory concentration and colony-forming ability determined by the broth micro-dilution method showed that corosolic acid had strong antimicrobial activity against the bacteria. The diameters of the inhibition zone and numbers of colony forming units at each concentration of corosolic acid were also measured. In addition, corosolic acid displayed potent biofilm inhibition activity against S. aureus at concentrations below its minimum inhibitory concentration. These results suggest that corosolic acid can be used to effectively prevent biofilm formation by S. aureus, thereby making S. aureus more susceptible to the action of antimicrobials.
KEYWORD
antimicrobial agent, corosolic acid, Staphylococcus aureus, biofilm, food-borne pathogen
한국식품과학회지 2017 Apr; 49(02): 146 - 150
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