బయాలజీ & మెడిసిన్లో అధునాతన సాంకేతికతలు
అందరికి ప్రవేశం

నైరూప్య

Antimicrobial Activities and Chemical Composition Analysis of Wood Vinegar from Litchi chinensis

Li-Yeh Chuang

 The aim of this study was to explore the antibacterial activities and chmecial composition of various mixtures of wood vinegar from Litchi chinensis. In the antimicrobial activity assy, the wood vinegar against the clinical antibiotic resistant strains of Acinetobacter baumannii, Pseudomonas aeruginosa, and Staphylococcus aureus were analyzed by the methods of disc diffusion method, minimum inhibitory concentration (MIC) and time-killing curve.  Among different mixtures of wood vinegar, the residual liquid of wood vinegar revealed a better antimicrobial activity against the strain of Acinetobacter baumannii with an MIC value of 2.5 μL/mL. When the content of residual liquid was increased, its antimicrobial effect was better.

According to the time-killing curve, the residual liquid of wood vinegar showed bactericide effect against the test strains within 8 hours, but the original and distillated wood vinegar only showed inhibited activity but no bactericide effect. The chemical components of the mixtures were analyzed by gas chromatography–mass (GC-MS) spectrometry and revealed that the major components were phenolic compounds