Antimicrobial properties of plant extracts of Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L., against important foodborne pathogens in vitro
Journal Title: Scientific Journal of Microbiology - Year 2013, Vol 2, Issue 2
Abstract
The ancient-Iranians were familiar with many medicinal herbs and were aware of their usefulness in treatment of various diseases. In this study Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L. extracted with methanol 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 methanolic extracts were quite effective in 2000 μg/ml concentration on Escherichia coli PTCC 1330 and Staphylococcus aureus PTCC 1337 and were prevented from growth them on medium. In “disk agar diffusion method”, 10, 20, 30 and 40 % methanolic extract concentrations, was deterrented effect on Escherichia coli PTCC 1330 and Staphylococcus aureus PTCC 1337. The Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L. extracts presented the more effective impact on the growth of Staphylococcus aureus PTCC 1337than Escherichia coli PTCC 1330 (p<0.05). Among the bacteria tested, E. coli was the resistant bacterium against Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L. extracts E. coli is known to possess a high level of intrinsic resistance to most of the antimicrobial agents due to a very restrictive outer membrane barrier. As a result alcoholic extracts of Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L., have been strong antimicrobial activity against many food pathogen bacteria. Results showed Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L. extracts can be used as natural antimicrobial in food products.
Authors and Affiliations
F. Tabatabaei Yazdi*| Department of Food Science and Technology, Ferdowsi University, Mashhad. I.R. Iran., A. Mortazavi| Department of Food Science and Technology, Ferdowsi University, Mashhad. I.R. Iran., A. Koocheki| Department of Food Science and Technology, Ferdowsi University, Mashhad. I.R. Iran., SH. Afsharian| Department of Food Science and Technology, Ferdowsi University, Mashhad. I.R. Iran., B. Alizadeh Behbahani| Department of Food Science and Technology, Ferdowsi University, Mashhad. I.R. Iran.
Keywords
Related Articles
- EP ID EP1159
- DOI -
- Views 428
- Downloads 29
Microbial quality of selected sandwiches sold at retail outlets of fast food shops in Dhaka city and Mymensingh town of Bangladesh
the experiment was designed to undertake a study on the sanitary quality of commercial fast foods sold at retail outlets of fast food shops in Dhaka city and Mymensingh town of Bangladesh. One hundred sandwiches were sub...
Evaluation of the sanitary quality of peanut butters from Mali: Identification and quantification of Aflatoxins and pathogens
InMali, peanut remains a major oilseed crops and constitutes in various forms avery important source of fat and protein for the Malian people. Despite theimportance of peanut butters in the diet in Mali and the potential...
Isolation and identification of bacteria from upper respiratory tract of Black Bengal goat in Bangladesh and investigation of some epidemiological parameters related to pneumonia
Goat pneumonia (commonly known as goat shipping fever) is a common disease in Bangladesh affecting mostly at early age. The present study was aimed to isolation and identification of the associated bacteria and to invest...
Molecular characterization of thermophilic Streptomyces using amplified 16s ribosomal DNA restriction analysis (ARDRA)
The present study aims to characterize the 19 thermophilic Streptomyces isolates on the basis of their restriction profile obtained by Amplified Ribosomal DNA Restriction Analysis (ARDRA) method. Nineteen thermophilic St...
The prevalence of TEM gene among extended-spectrum beta-lactamase producing Escherichia coli in Karaj, Iran
Resistance to usually used antibiotic drug therapy represents one of the most important concerns for the treatment of bacterial infections. The increasing resistance to cephalosporin and monobactam antimicrobials is due...