| abstract |
Sorghum distiller's extract has the effect of inhibiting Bacillus cereus, Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus. When the extract concentration was increased to 6 mg/mL, no bacteria could survive, and the results showed that the sorghum extract had antibacterial and antioxidant activities and could be used as a source of antibacterial ingredients in the food industry. |