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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Main Authors: M. Ghiami Rad, R. Akbari, A. Safari
Format: Article
Language:fas
Published: Islamic Azad University, Tabriz Branch 2017-02-01
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.
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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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AT rakbari effectofalcoholicextractofgarlicalliumsativumonsomefoodbornpathogenicbacteria
AT asafari effectofalcoholicextractofgarlicalliumsativumonsomefoodbornpathogenicbacteria