Antimicrobial effect of Satureja bachtiarica extracts aqueous, ethanol, methanol and glycerin on streptococcus pyogenes, pseudomonas aeruginosa and staphylococcus epidermidis
Journal Title: Scientific Journal of Microbiology - Year 2013, Vol 2, Issue 2
Abstract
The Iranian medicinal plants, such as Satureja bachtiarica have been utilized as traditional medicines by the indigenous people of Chaharmahal va Bakhtiari in Iran. In this study, Satureja bachtiarica were dried in suitable condition (in shadow) after extraction with watery, ethanol 96 %, methanol 96% and 20% glycerin antimicrobial effect of extract were determined by “screening antimicrobial activity” and “disk agar diffusion test” in 10, 20, 30 and 40 mg/ml concentration of the extract against Streptococcus pyogenes PTCC 1447, Pseudomonas aeruginosa PTCC 1310 and Staphylococcus epidermidis PTCC 1435. The results showed that aqueous, ethanol 96%, methanol 96% and 20% glycerin extracts were quite effective in 2 mg/ml concentration on Streptococcus pyogenes and Staphylococcus epidermidis and were prevented from growth them on medium, while extracts have no certain antimicrobial effect on Pseudomonas aeruginosa. In “disk agar diffusion method”, 10, 20, 30 and 40 mg/ml aqueous, ethanol 96%, methanol 96% and 20% glycerin extract concentrations, was inhibited effect on Streptococcus pyogenes and Staphylococcus epidermidis, but 40 mg/ml aqueous and 30 and 40 mg/ml ethanol 96%, methanol 96% and 20% glycerin extract concentrations, has inhibited effect on Pseudomonas aeruginosa prevent them growing. The results indicate that alcoholic and aqueous extracts of Satureja bachtiarica have the greatest effect on gram positive bacterium Streptococcus pyogenes. As a result, aqueous and alcoholic extracts of Satureja bachtiarica, have been strong antimicrobial activity against many food pathogen bacteria.
Authors and Affiliations
M. Heidari Sureshjani*| Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran., F. Tabatabaei Yazdi| Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran., A. Mortazavi| Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran., F. Shahidi| Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran., B. Alizadeh Behbahani| Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran.
Keywords
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