Antibacterial Activities of Tea Leaves, Mushrooms and Vegetables Against Staphylococci

概要

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Extracts of tea leaves, mushrooms and vegetables were examined for the antibacterial activity against staphylococci. "Bancha", "sencha" and "gyokuro" inhibited the growths of most of 25 staphylococcal strains (13 species) tested. The antibacterial activity was found also in "hojicha", "matcha", oolong tea, pu-erh tea and black tea, but to a lesser extent. Among mushrooms, "matsutake" showed an antibacterial activity against staphylococci with a considerable broad spectrum. "Shiitake", "nameko" and "hiratake" were effective on a few staphylococcal strains. Among vegetables, garlic bulb, "gyoja ninniku", "nira" and burdock showed antibacterial activities. Garlic bulb was effective on many strains of staphylococci. Many of the extracts showing antibacterial activities against staphylococci were effective also on micrococci and Streptococcus pyogenes. A few extracts were effective on Bacillus cereus, Salmonella Typhymurium and some other micro-organisms. The antibacterial activity of tea leaf extracts against Staphylococcus aureus Cowan I was bacteriocidal and resistant to heating at 100°C for 15 min, while that of "matsutake" extract was bacteriostatic and heat labile. The antibacterial activity of extracts of garlic bulb, "gyoja ninniku" and "nira" was bacteriostatic and heat labile against Micrococcus varians.
日本食品微生物学会の論文