Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria
According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different concentration of alcoholic...
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Format: | Article |
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Islamic Azad University, Tabriz Branch
2017-02-01
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Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
Subjects: | |
Online Access: | http://jfh.iaut.ac.ir/article_529044_e873848951fbac8b8ee966f64b4253d7.pdf |
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author | M. Ghiami Rad R. Akbari A. Safari |
author_facet | M. Ghiami Rad R. Akbari A. Safari |
author_sort | M. Ghiami Rad |
collection | DOAJ |
description | According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different concentration of alcoholic extract of garlic (Allium sativum) on standard strains of Salmonella enteritidis, Bacillus subtilis, Listeria monocytogenes and Yersinia entrocolitica. For this purpose, the agar well diffusion method was used. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were measured with microtiter plate method using the rezazurin reagent. The results showed that garlic alcoholic extract had an inhibitory effect on any four tested bacteria. The highest inhibitory effect was observed on B. subtilis;meanwhile,the slightest effect was found on S. enteritidis. The minimum inhibitory concentration of 0.39 mg/ml was observed for B. subtilis, however the highest amount was estimated at 12.5 mg/ml for S. enteritidis. According to the results of recent research it was concluded that alcoholic extract of garlic had appropriate antibacterial impact against bacteria and therefore could be used as a natural preservative in various foods. |
first_indexed | 2024-12-22T04:06:11Z |
format | Article |
id | doaj.art-c2ee324f74d2456fb39664e099cd18b0 |
institution | Directory Open Access Journal |
issn | 2228-7647 2476-6968 |
language | fas |
last_indexed | 2024-12-22T04:06:11Z |
publishDate | 2017-02-01 |
publisher | Islamic Azad University, Tabriz Branch |
record_format | Article |
series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
spelling | doaj.art-c2ee324f74d2456fb39664e099cd18b02022-12-21T18:39:37ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682017-02-0164 (24) زمستان5362529044Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteriaM. Ghiami Rad0R. Akbari1A. Safari2Assistant professor of Department of Microbiology, Ahar Branch, Islamic Azad University, Ahar, IranM.Sc Graduated in Microbiology, Ahar Branch, Islamic Azad University, Ahar, IranM.Sc Graduated in Microbiology, Ahar Branch, Islamic Azad University, Ahar, IranAccording to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different concentration of alcoholic extract of garlic (Allium sativum) on standard strains of Salmonella enteritidis, Bacillus subtilis, Listeria monocytogenes and Yersinia entrocolitica. For this purpose, the agar well diffusion method was used. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were measured with microtiter plate method using the rezazurin reagent. The results showed that garlic alcoholic extract had an inhibitory effect on any four tested bacteria. The highest inhibitory effect was observed on B. subtilis;meanwhile,the slightest effect was found on S. enteritidis. The minimum inhibitory concentration of 0.39 mg/ml was observed for B. subtilis, however the highest amount was estimated at 12.5 mg/ml for S. enteritidis. According to the results of recent research it was concluded that alcoholic extract of garlic had appropriate antibacterial impact against bacteria and therefore could be used as a natural preservative in various foods.http://jfh.iaut.ac.ir/article_529044_e873848951fbac8b8ee966f64b4253d7.pdfGarlic extractAnti-bacterial effectMICMBC |
spellingShingle | M. Ghiami Rad R. Akbari A. Safari Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria Bihdāsht-i Mavādd-i Ghaz̠āyī Garlic extract Anti-bacterial effect MIC MBC |
title | Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria |
title_full | Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria |
title_fullStr | Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria |
title_full_unstemmed | Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria |
title_short | Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria |
title_sort | effect of alcoholic extract of garlic allium sativum on some food born pathogenic bacteria |
topic | Garlic extract Anti-bacterial effect MIC MBC |
url | http://jfh.iaut.ac.ir/article_529044_e873848951fbac8b8ee966f64b4253d7.pdf |
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