Volume 17, Issue 101 (2020)                   FSCT 2020, 17(101): 71-80 | Back to browse issues page


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ابرهیمی همتی کیخا E, Jooyandeh H, Alizadeh behbahani B, Noshad M. Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study “in vitro” laboratory conditions. FSCT 2020; 17 (101) :71-80
URL: http://fsct.modares.ac.ir/article-7-40723-en.html
1- MSc. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , hosjooy@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
Abstract:   (3798 Views)

In this investigation, the Cordia myxa fruit mucilage (CMFM) was extracted by water to seed ratio 1:6, extraction temperature 58 ᵒC, and pH 4. After sterilization of extracted mucilage, its antibacterial activity was assessed on pathogenic bacteria including Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis under laboratory conditions. Antimicrobial potential of mucilage, at the different CMFM levels: 37.5, 75, 150 and 300 mg/ml was evaluated using disk diffusion agar and well diffusion agar methods. Furthermore, the interaction of CMFM with gentamicin and chloramphenicol antibiotics was assessed. Results shown that by increasing the CMFM concentrations, the inhibition zone diameter around the discs were noticeably increased. In the disk diffusion agar method, the highest inhibition zone diameter was observed at the concentration of 300 mg/ml CMFM for Staphylococcus epidermidis with 11.10 mm. The minimum inhibitory concentration (MIC) for Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis was 64, 64, 16, 32, 128, 64, 256 and 64 mg/ml, respectively. Results shown that the minimum bactericidal concentration (MBC) of CMFM for the all tested bacterial strains was greater than their MIC.

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Article Type: Original Research | Subject: food industry engineering
Received: 2020/02/14 | Accepted: 2020/04/4 | Published: 2020/05/30

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