Replacing synthetic additives to preserve food products with natural antimicrobial compounds needs to be
considered due to public health. In the present study, the phenolic extract from mango seed kernel (MSK)
with the total phenolic content (TPC) value of 5300 ± 380 mg gallic acid equivalent (GAE)/L was used for
evaluating the antimicrobial properties against five types of bacterial strains, including Listeria monocytogenes,
Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhimurium in vitro.
This extract was also used for in situ method on the storage of Pangasianodon hypophthalmus fish fillets.
The minimum inhibitory concentration (MIC) values for all tested strains were determined at an average
concentration of 1325 mg GAE/L. Furthermore, the minimum bactericidal concentration (MBC) values of E.
coli, S. aureus, and S. typhimurium were seen at 5300 mg GAE/L, while the extract did not show eliminations in the growth of the remaining strains. The bacterial inhibition speed of the extract illustrated that
the concentration equal MIC value eliminated S. typhimurium growth after 24 h, the 4 times MIC value had
remarkable effects on S. aureus growth after the 9 h of incubation, and 24 h of incubation for E. coli, L.
monocytogenes, P. aeruginosa. Additionally, the MSK extract could inhibit the growth of P. aeruginosa on
fish fillets in 4 days of storage. These results provide important evidence for the utilization of MSK as a natural
source of antimicrobial agents in food products.