1Department of Anatomy and Developmental Biology, Monash University, Melbourne, Australia
2iRiccorgpharm Health Pty Ltd, Melbourne, Australia
*Corresponding author:Zhiyong He, Lotte Geerlofs, Zhi-Cheng Xiao, Department of Anatomy and Developmental Biology, Monash University, Melbourne, Australia
Submission: October 17, 2019;Published: October 22, 2019
ISSN : 2576-9162Volume6 Issue5
Preservatives are added to products to stabilize and lengthen the shelf life of a product. Classic chemical preservatives might not be as effective anymore due to the resistance of microbial organisms. Berberine is a natural compound with antimicrobial characteristics and has the properties to serve as a preservative. The aim of this study was to investigate the efficacy of berberine as a preservative. Berberine with a 0.03 g/kg/feed concentration was mixed into the feed. The stability of berberine was measured for 2 weeks prior to the efficacy experiment. Over a period of 4 weeks, the amount of mold and yeast cfu/g that were mixed in previously was measured and compared with the control feed that did not contain berberine. Berberine levels were stable when measured weekly for 2 weeks. The efficacy experiment showed that over the full four weeks, the concentration of yeast and mold was significantly lower (p<0.001) in the test group with the berberine incorporated in the feed. Berberine has an antimicrobial effect against a mix of yeast and mold strains at a concentration of 0.03 g/kg/feed in poultry feed and is stable when being stored properly.
Keywords:Berberine; Natural preservative; Antimicrobial; Efficacy