Document Type : Research article
Authors
Food Industry, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran.
Abstract
Background and Purpose: Using the antimicrobial properties of medicinal plants can have significant antimicrobial effects. Therefore, the present study was conducted with the aim of investigating the antimicrobial effects of the ethanolic extract of the plant on the microorganisms Staphylococcus aureus (gram positive), Escherichia coli (gram negative), Clostridium perfringens, and the yeast Chloivromyces marcianus.
Materials & Methods: Antimicrobial effect of alcoholic extract of Barza plant was investigated by disk diffusion method, agar well, minimum inhibitory concentration and minimum lethal concentration in the studied microorganisms. Also, the compounds in the ethanolic extract of Barza plant were determined by GC-Mass. Data analysis was done using SPSS version 25 software at the 5% level.
Results: According to the results, Clostridium perfringens and Staphylococcus aureus were the most sensitive microorganisms to 18.5, 37, 75 and 150 dilutions. The minimum inhibitory level of the studied extract for the gram-positive bacterium Clostridium perfringens was around 8 mg/ml. Also, the results showed that the minimum lethality concentration for all the strains used in this research, except for the yeast strain Chloromyces Marcianos, was equal to 1024 mg/ml.
Conclusion: The ethanol extract of the plant in the laboratory environment showed considerable anti -immigration activity on the seats. Therefore, further studies need to be conducted on this plant to be introduced as a natural and natural anticoagulant.
Open Access Policy: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/
Keywords
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