Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus
This study include the effect of different concentration (0%, 20%, 40%, 60%, 80%, 1 OOo/o) of apple and grape vinegar at different time ( 0 , 15, 30 , 45 ,60 ) minute on some properties of bacteria Staphylococcus aureus that isolated from_ wound, burn_and skin pustules of patient in central laborato...
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| Format: | Article |
| Language: | Arabic |
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College of Education for Pure Sciences
2007-09-01
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| Series: | مجلة التربية والعلم |
| Subjects: | |
| Online Access: | https://edusj.mosuljournals.com/article_162839_004e1c9bac30ab18be7b7c53e195c6a4.pdf |
| _version_ | 1818031624581808128 |
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| author | Beman Saeed |
| author_facet | Beman Saeed |
| author_sort | Beman Saeed |
| collection | DOAJ |
| description | This study include the effect of different concentration (0%, 20%, 40%, 60%, 80%, 1 OOo/o) of apple and grape vinegar at different time ( 0 , 15, 30 , 45 ,60 ) minute on some properties of bacteria Staphylococcus aureus that isolated from_ wound, burn_and skin pustules of patient in central laboratory of teaching hospital in Erbil,<br />The properties are morphology and culture properties , growth of bacteria ,production of coagulase enzyme and sensitivity to different antibiotic , the results as follow : 1 - No changes were observed in morpholo;y and culture<br />properties when we used different concentration of apple and grape vinegar for different time.<br />2 - Decreasing in growth of Staphylococcus aureus was observed(+ + + +) to ( + + +) ,( + + ), ( +) and (-) after Increasing the concentration and time 3 - The bacteria show change in production of Coagulase<br />enzyme at (40%, 60% and 80%) apple vinegar after (60), (30 , 60) and (15) minute respectively, and at (60%, 80%) grape vinegar after (60) (30, 45) minute respectively. 4 - apple vinegar caused increasing in sensitivity to different antibiotic , in (20%) the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin ' Penicillin) increased (1 ' 1 ' 1.9 '2.5 '2.8)mm respectively and in (40o/o) was (1.5, 2.1 ,2.4 ,3.1 ,3.1)mm<br />after (60) minute but at (60%) was (2, 2.8, 2.6 ,3.4, 3.8)mm after (45) minute and for (80%) was (2.9, 4, 4.4, 4.6, 4.8)mm respectively after ( 15) ) minute , and for grape vinegar the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin 'Penicillin) increased in (20%, 40o/o, 60o/o and 80%) (0.7 , 0.8 , 1.5 ,1.5 ' 2), (1 ' 1.7 ' 1.9 ' 2.5 '2.8), (2 ,2.8 ,3.2 ,3, 3.1), (2.6, 3, 4.1 ' 4.9,4.3)mm respectively at (60) (60) (60) (45) minute respectively. |
| first_indexed | 2024-12-10T05:54:26Z |
| format | Article |
| id | doaj.art-73642fc048f4419dae4c0d120a515610 |
| institution | Directory Open Access Journal |
| issn | 1812-125X 2664-2530 |
| language | Arabic |
| last_indexed | 2024-12-10T05:54:26Z |
| publishDate | 2007-09-01 |
| publisher | College of Education for Pure Sciences |
| record_format | Article |
| series | مجلة التربية والعلم |
| spelling | doaj.art-73642fc048f4419dae4c0d120a5156102022-12-22T01:59:57ZaraCollege of Education for Pure Sciencesمجلة التربية والعلم1812-125X2664-25302007-09-0120154856210.33899/edusj.2007.162839162839Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureusBeman SaeedThis study include the effect of different concentration (0%, 20%, 40%, 60%, 80%, 1 OOo/o) of apple and grape vinegar at different time ( 0 , 15, 30 , 45 ,60 ) minute on some properties of bacteria Staphylococcus aureus that isolated from_ wound, burn_and skin pustules of patient in central laboratory of teaching hospital in Erbil,<br />The properties are morphology and culture properties , growth of bacteria ,production of coagulase enzyme and sensitivity to different antibiotic , the results as follow : 1 - No changes were observed in morpholo;y and culture<br />properties when we used different concentration of apple and grape vinegar for different time.<br />2 - Decreasing in growth of Staphylococcus aureus was observed(+ + + +) to ( + + +) ,( + + ), ( +) and (-) after Increasing the concentration and time 3 - The bacteria show change in production of Coagulase<br />enzyme at (40%, 60% and 80%) apple vinegar after (60), (30 , 60) and (15) minute respectively, and at (60%, 80%) grape vinegar after (60) (30, 45) minute respectively. 4 - apple vinegar caused increasing in sensitivity to different antibiotic , in (20%) the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin ' Penicillin) increased (1 ' 1 ' 1.9 '2.5 '2.8)mm respectively and in (40o/o) was (1.5, 2.1 ,2.4 ,3.1 ,3.1)mm<br />after (60) minute but at (60%) was (2, 2.8, 2.6 ,3.4, 3.8)mm after (45) minute and for (80%) was (2.9, 4, 4.4, 4.6, 4.8)mm respectively after ( 15) ) minute , and for grape vinegar the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin 'Penicillin) increased in (20%, 40o/o, 60o/o and 80%) (0.7 , 0.8 , 1.5 ,1.5 ' 2), (1 ' 1.7 ' 1.9 ' 2.5 '2.8), (2 ,2.8 ,3.2 ,3, 3.1), (2.6, 3, 4.1 ' 4.9,4.3)mm respectively at (60) (60) (60) (45) minute respectively.https://edusj.mosuljournals.com/article_162839_004e1c9bac30ab18be7b7c53e195c6a4.pdfapple cider vinegargrape vinegarerythromycin 'penicillin |
| spellingShingle | Beman Saeed Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus مجلة التربية والعلم apple cider vinegar grape vinegar erythromycin 'penicillin |
| title | Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus |
| title_full | Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus |
| title_fullStr | Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus |
| title_full_unstemmed | Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus |
| title_short | Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus |
| title_sort | comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties staphylococcus aureus |
| topic | apple cider vinegar grape vinegar erythromycin 'penicillin |
| url | https://edusj.mosuljournals.com/article_162839_004e1c9bac30ab18be7b7c53e195c6a4.pdf |
| work_keys_str_mv | AT bemansaeed comparisonoftheeffectofapplecidervinegarwithgrapevinegarwithdifferentconcentrationsonsomebacterialpropertiesstaphylococcusaureus |