Volume 22, Issue 163 (2025)                   FSCT 2025, 22(163): 138-150 | Back to browse issues page


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Jafarzadeh H, Farmani B. Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro. FSCT 2025; 22 (163) :138-150
URL: http://fsct.modares.ac.ir/article-7-76611-en.html
1- University of Tabriz , jafarzadeh.hamed@tabrizu.ac.ir
2- University of Tabriz
Abstract:   (85 Views)
Biofilms act as a natural form of life for some bacteria, which in pathogenic species are critical factors in causing infectious diseases. The aim of this research was to investigate the antimicrobial effects of Stachys schtschegleevii extract on biofilm forming Streptococcus isolated from the water supply system of industrial layer pullet farms. The results of biofilm production were determined by the tissue culture plate method and showed that both isolated Streptococcus species had the ability to produce biofilm. In order to investigate the antimicrobial activity of poulk extract, it was prepared at a concentration of 200 mg mL-1 and less (by preparing serial dilution). The bioactive compounds of the extract, which included total phenolic content, total flavonoid content, and antioxidant capacity, were obtained as 83 mg GAE mL-1, 24 mg QE mL-1, and 65%, respectively. Antimicrobial activity was measured by the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract for Streptococcus spp. that was obtained 12.5 and 25 mg mL-1 for the one derived from water storage source (B4) and 25 and 50 mg mL-1, respectively for Streptococcus obtained from water supply system of the poultry house (S2-6). In this research, the effect of 3 mg L-1 sodium hypochlorite on survival and growth of these bacteria was investigated by agar well diffusion method, and the results indicated that the Streptococcus isolated from water supply system of the poultry house (S2-6) was resistant to it while B4 isolate was sensitive.
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Article Type: Original Research | Subject: Food Microbiology
Received: 2024/08/18 | Accepted: 2025/02/23 | Published: 2025/08/23

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