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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Assessment of the antibacterial activity and the main bacteriostatic components from bayberry fruit extract

Jian JuState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Weirong YaoState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Shilei SunState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Yahui GuoState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Yuliang ChengState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
He QianState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
&
Yunfei XieState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaCorrespondence[email protected]
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Pages 1043-1051 | Received 10 Feb 2018, Accepted 19 May 2018, Published online: 01 Jun 2018

Figures & data

Table 1. MIC results of bayberry extract.

Figure 1. Antibacterial of different solvent bayberry extracts.

Different capital letters in the figure represent the abbreviation of different bacteria.

Figure 1. Antibacterial of different solvent bayberry extracts.Different capital letters in the figure represent the abbreviation of different bacteria.

Figure 2. The contents of active components from bayberry extract.

Figure 2. The contents of active components from bayberry extract.

Figure 3. The UV-Vis absorption spectrum and UPLC-UV spectrum of BEP.

Blue represents diluted once; green represents diluted twice; red represents dilution three times.

Figure 3. The UV-Vis absorption spectrum and UPLC-UV spectrum of BEP.Blue represents diluted once; green represents diluted twice; red represents dilution three times.

Figure 4. The analysis of UPLC-ESI-MS spectrum of BEP.

Figure 4. The analysis of UPLC-ESI-MS spectrum of BEP.

Figure 5. The analysis of MS spectrum of BEP.

A: positive ion mode (ES+); B: negative ion mode (ES−).

Figure 5. The analysis of MS spectrum of BEP.A: positive ion mode (ES+); B: negative ion mode (ES−).

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