Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus

Extracts were prepared from Chinese chive (Allium tuberosum), cinnamon (Cin namomum cassia), and corni fructus (Cornus officinalis) and used to evaluat e their antimicrobial activity on common foodborne microorganisms, alone an d in combination. The mixed extract, consisting of three extracts in equal volumes, showed an entire antimicrobial spectrum and had excellent stabilit y to heat, pH, and storage. The mixed extract exhibited better inhibition o n growth of Escherichia coli than potassium sorbate at 2-5 mg/mL. The mixed extract inhibited the growth of Pichia membranae-faciens at levels as low as 2 mg/mL. When the mixed extract was used in foods, the expected antimicr obial effect in orange juice, pork, and milk was observed. After gel filtra tion chromatography, each extract was partially purified into fractions, an d one fraction in each extract showed enhanced antimicrobial activity. Over all, the mixed extract was of promising potential for incorporation into va rious food products for which a natural antimicrobial additive is desired.