Abstract
We investigated the inhibitory effects of bamboo vinegar against bacteria and fungi by a laboratory-based assay. We chose the microorganisms for test such as Micrococcus Luleus, Bacillus Subtilis, Saccharomyces Cerevisiae, Aspergillus Niger, Mucor Racemosus and Rhizopus SP. We evaluated the inhibitory effects of bamboo vinegar on the growth of the microorganisms by the determination of inhibition zone diameters and the minimum inhibitory concentrations. The results show that bamboo vinegar has inhibitory effect on the growth of bacteria and fungi and the degree of growth inhibition shows a dose-dependant response. The inhibitory effect of bamboo vinegar on the growth of the bacteria is found better than that of the fungi, based on the extent of inhibition zone at the same concentration of bamboo vinegar and the minimum inhibitory concentrations experiment.
This work is partially supported by NSTB Grant #2009C50032 to T. Jin.
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© 2012 Springer-Verlag GmbH Berlin Heidelberg
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Jin, T., Wu, Y., Wang, Q. (2012). The Inhibitory Effects of Bamboo Vinegar against Bacteria and Fungi. In: Zhu, E., Sambath, S. (eds) Information Technology and Agricultural Engineering. Advances in Intelligent and Soft Computing, vol 134. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-27537-1_55
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DOI: https://doi.org/10.1007/978-3-642-27537-1_55
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