Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria Nasirpour, M. 1 ïª, Yavarmanesh, M. 2, Mohhamadi Sani, A. 3,  Mohamdzade Moghadam. M, 4.

Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria Nasirpour, M. 1 ïª, Yavarmanesh, M. 2, Mohhamadi Sani, A. 3, Mohamdzade Moghadam. M, 4.

Abstract

In this study, the antibacterial aqueous extract of mountain sagebrush, Artemisia sieberi, Artemisia aucheri and Hyssopus officinalis against the bacteria such as Escherichia coli, Staphylococcus aureus and Listeria monocytogenes were investigated. The extracts were prepared by maceration and then the minimum inhibitory concentration (MIC) using the broth micro-dilution and minimal bactericidal concentration (MBC) was measured. The minimum inhibitory concentration of aqueous Artemisia aucheri and Artemisia sieberi against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes was 160, 80 and 80 mgml^-1respectively. Also, the minimum inhibitory concentration of aqueous extract of hyssop against Escherichia Coli, Staphylococcus aureus and Listeria monocytogenes was 80, 40 and 40 mgml^-1respectively. Based on these results, the aqueous extracts of the three plants have the strong antibacterial effect against gram-positive bacteria. The most sensitive organism regarding extracts experiment was Listeria monocytogenes wheras the most resistant bacteria was Escherichia coli. Among the extracts, the hyssop had the highest antibacterial activity While the antibacterial activity of aqueous extract of Artemisia aucheri and Artemisia sieberi were identical.

Keywords

Antibacterial

Aqueous extract

Artemisia

Hyssopus officinalis