Polyphenol extracted from kiwi fruit seeds (KSPE) were screened for their antimicrobial activity against six pathogenic bacterium. It had significant effects against all of the bacterial tested except E. coli. Among these bacterial strains, it showed a better antibacterial activities against Gram-positive than Gram-negative bacteria. Furthermore, based on MIC/MBC value, KSPE were identified as a bactericidal against B. cereus,
B. subtilis, S. flexneri and S. typhi and bacteriostatic against B. thuringiensis. Growth curve results of B. subtilis also showed a significant decrease in turbidity and delay on growth log phase of the liquid cultured bacteria, indicating a potential as a food antibacterial ingredient of KSPE and provide a basis theory for food industries.