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Antimicrobial activity of Viburnum opulus fruit juices and extracts

  • Laima ČesonienėEmail author
  • Remigijus Daubaras
  • Vilma Kraujalytė
  • Petras Rimantas Venskutonis
  • Antanas Šarkinas
Short communication

Abstract

The antimicrobial activities of fruit juices and ethanol extracts of Viburnum opulus L. genotypes were compared in this study. These activities were tested against human pathogenic microorganisms using the agar well diffusion method. A total of ten Gram-positive and Gram-negative bacterial cultures, as well as nine yeast strains, were used for the investigation. The most effective antibacterial activity was exhibited by the fruit juices against Salmonella typhimurium, Salmonella agona, and Listeria monocytogenes, with inhibition zones of 23.6, 20.7, and 19.1 mm, respectively. Staphylococcus epidermidis and Micrococcus luteus displayed the highest resistance, with minimal inhibition zones of 14.2 and 15.0 mm, respectively. The fruit juices showed greater antibacterial activity compared to the ethanol extracts. In contrast, the growth of the yeast cultures exhibited little or no sensitivity to the fruit juices and ethanol extracts. The conclusion of this study is that V. opulus fruits are potential antibacterial remedies.

Keywords

Bacteria Fruits Viburnum opulus Yeasts 

Notes

Acknowledgments

This study was funded by Research Council of Lithuania, Grant No. SVE-04/2011.

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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2014

Authors and Affiliations

  • Laima Česonienė
    • 1
    Email author
  • Remigijus Daubaras
    • 1
  • Vilma Kraujalytė
    • 2
  • Petras Rimantas Venskutonis
    • 2
  • Antanas Šarkinas
    • 3
  1. 1.Kaunas Botanical Garden of Vytautas Magnus UniversityKaunasLithuania
  2. 2.Department of Food TechnologyKaunas University of TechnologyKaunasLithuania
  3. 3.Food Institute of Kaunas University of TechnologyKaunasLithuania

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