Antimicrobial effects of Lavandula stoechas L. and Rosmarinus officinalis L. extracts on Escherichia coli and Staphylococcus aureus
Journal Title: Scientific Journal of Microbiology - Year 2013, Vol 2, Issue 1
Abstract
In this study Lavandula stoechas L.and Rosmarinus officinalis L. extracted with ethanol 96° and the antimicrobial effects of extracts were evaluated on Escherichia coli PTCC 1330 and Staphylococcus aureus PTCC 1337 by “using the method of Collins” and “disk agar diffusion method”. The results show that ethanolic extract was quite effective in 2000 μg/ml concentration on Escherichia coli PTCC 1330 andStaphylococcus aureus PTCC 1337 and were prevented from growth them on medium. In “disk agar diffusion method”, 20, 40, 60 and 80 % alcoholic extract concentrations, was deterrented effect on Staphylococcus aureus PTCC 1337. TheLavandula stoechas L. and Rosmarinus officinalis L. extract presented the more effective impact on the growth of Staphylococcus aureus PTCC 1337than Escherichia coli PTCC 1330 (p<0.05). The results indicate that ethanolic extracts of Lavandula stoechas L. have the greatest effect on gram-positive bacterium Staphylococcus aureus PTCC 1337. As a result ethanolic extracts of Lavandula stoechas L.andRosmarinus officinalis L., have been strong antimicrobial activity against many food pathogen bacteria.
Authors and Affiliations
B. A. Behbahani*| Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran., F. Tabatabaei-Yazdi| Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran., F. Shahidi| Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran., A. Mortazavi| Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
Keywords
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