Volume 18, Issue 112 (2021)                   FSCT 2021, 18(112): 69-79 | Back to browse issues page


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Shirani Bidabadi K. Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro. FSCT 2021; 18 (112) :69-79
URL: http://fsct.modares.ac.ir/article-7-45729-en.html
Azad University , bidaabadi1365@yahoo.com
Abstract:   (1879 Views)
Malva sylvestris belongs to Malvaceae familyThe biological active compounds of Malva sylvestris describe probably it’s biological activities and therapeutic activity. The purpose of this study was to investigate the antibacterial effect of Malva sylvestris on some pathogenic bacteria “in vitro”.In this study, the extraction was carried out by the maceration method. The pour plate method and disk diffusion method were adopted to determine the susceptibility of the pathogenic strains against Malva sylvestris extracts. The broth microdilution and fractional inhibitory concentration index (FICI) were employed to determine antimicrobial effect. The minimum bactericidal concentration was measured by pour plate method. The concentration 100 mg/ml of the ethanolic extract showed the best result on Streptococcus pyogenes and Staphylococcus aureus (p<0.05).  Enterobacter aeruginosa was resistant to most of the aqueous and ethanolic Malva sylvestris extracts. Minimum inhibitory concentration of the ethanolic extract of Malva sylvestris for Streptococcus pyogenes, Staphylococcus aureus, Escherichia coli and Enterobacter aeruginosa were 8, 8, 64 and 64 mg/ml, respectively and the aqueous extract were 16, 32, 128, and 128 mg/ml, respectively.The ethanolic extract of Malva sylvestris had more inhibitory effect than the aqueous extracts on pathogenic strains. Furthermore, aqueous and ethanolic Malva sylvestris extracts showed greater inhibitory effect on gram-positive bacteria in comparison with gram-negative bacteria.
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Article Type: Original Research | Subject: Food quality control
Received: 2020/09/4 | Accepted: 2020/11/4 | Published: 2021/06/6

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