International Journal of Bacteriology, Virology and Immunology

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Study on bactericidal effecton fresh Zanthoxylum bungeanum juice

Guo Hu and S hangqin Hu



In order to make clear the pepper bactericidal effect of Zanthoxylum bungeanum, this study used different concentration of Zanthoxylum bungeanum sauce for sterilization test on the tested strains in different treatment time. Ten fold dilution of the tested fungi and fresh Bitter Melon Juice by gradual concentration dilution method was used .They were diluted into different concentrations. The balsam pear juice was mixed respectively with different processing test bacteria. Plate dilution culture method was used to calculate the number of live bacteria and its sterilization rate. The results show that: Zanthoxylum bungeanum juice has bactericidal effect on Aspergillus niger, yeast, Escherichia coli, Staphylococcus aureus, Bacillus subtilis and other bacteria, But with the increase of Zanthoxylum bungeanum juice concentration, bactericidal effect was strengthening. With 4% juice pZanthoxylum bungeanum treatment for 60min, the bactericidal effect on Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Aspergillus niger, and Candida is respectively 61%, 57%, 55%, 58%, 52%. The same treatment with 8% Zanthoxylum bungeanum juice concentration for 60min resulted in the sterilization rate of 100%; 100%; 99.1%; 99.4%; 99.4%. The sterilization rate varies with the different rates of concentration and action time on different strains of higher concentration, Thelonger the better sterilization effect. This study is significant in the application of Zanthoxylum bungeanum and is especially important for treatment of diseases caused by bacteria in agriculture and medicine sterilization.


Keywords: Zanthoxylum bungeanum juice; bacteria; bactericidal effect, application