Volume 18, Issue 110 (2021)                   FSCT 2021, 18(110): 1-9 | Back to browse issues page

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Alizadeh behbahani B, Noshad M. Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro". FSCT 2021; 18 (110) :1-9
URL: http://fsct.modares.ac.ir/article-7-43563-en.html
1- 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 , behrooz66behbahani@gmail.com
2- 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:   (1771 Views)
Hyssopus officinalis is a belongs to Lamiaceae family and a herb widely growing in Iran .The aim of this experimental study was to evaluate the antimicrobial effect of Hyssopus officinalis extract in 4 ways: disc diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on some microorganism pathogen “in vitro”. The results showed that with increasing the concentration of Hyssopus officinalis extract, the inhibition zone diameter increased. The highest inhibition zone with a diameter of 19.70 mm was observed at a concentration of 80 mg/ml for Gram-positive bacteria Staphylococcus aureus. At a concentration of 80 mg/ml, the ethanolic extract of Hyssopus officinalis showed the lowest inhibition zone observed with a diameter of 13.30 for Escherichia coli. The results showed that the MIC of Hyssopus officinalis extract for Pseudomonas aeruginosa, Escherichia coli Staphylococcus aureus and Listeria innocua was 64, 64, 8 and 16mg/ml respectively. The MBC for 128, 128, 32 and 64 mg/ml respectively. The data obtained in this study confirmed that Hyssopus officinalis extract inhibit growth some microorganism pathogen “in vitro”.
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Article Type: Original Research | Subject: food industry engineering
Received: 2020/06/10 | Accepted: 2020/08/22 | Published: 2021/04/4

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