Sensibility of bacterial spores and vegetative cells to the plant extracts antimicrobial effect
2005
Sarkinas, A.(Kaunas Univ. of Technology (Lithuania). Food Inst.)
Antimicrobial properties of plant extracts were determined in vitro and on minced meat. Antimicrobial effects of plant extracts against Salmonella typhimurium (ATCC 14028), Escherichia coli (ATTCC 25922), Bacillus subtilis, Enterococcus faecalis (ATCC 29212) were determined by an agar diffusion test. The strains of bacteria were precultured into trypticase soy broth at 37 deg C for 24 h. The extracts were tested in concentrations of 10 and 5%. Plates were incubated at 37 deg C for 24 h, after which the inhibition zones were measured with a callipers and recorded in milimeters. All tests were performed in triplicates. The intensity of antimicrobial efficacy was in the following order: Rosmarinus officinalis L., Levisticum officinale WDJ Koch, Petroselinum sativum Hoffm. The minimum inhibitory concentration was defined as the concentration of extracts that prevented growth in all inoculated cultures. Inoculum was 10**3-5 CFU/ml in this experiment. To determine the MIC of extracts against test-culture, extracts was added to the test medium at concentrations ranging from 0.01% to 1%. The extract of lovage possesses weak inhibitory effect in minced meat; in terms of stabilization total and coliform count of bacteria.
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