بررسی تأثیر عصاره الکلی سیر بر روی برخی از باکتری‌های بیماریزای با منشاء مواد غذایی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه میکروب‌شناسی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران

2 دانش‌آموخته کارشناسی‌ارشد میکروب‌شناسی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران

چکیده

با توجه به رویکرد مردم به مصرف محصولات غذایی فاقد مواد نگهدارنده و یا دارای مواد نگهدارنده طبیعی، امروزه استفاده از عصاره­های گیاهی به‌عنوان نگهدارنده مواد غذایی به‌جای مواد شیمیایی رونق یافته است. این مطالعه با هدف تعیین اثر غلظت‌های مختلف عصاره الکلی گیاه سیر (Allium sativum) بر روی سویه­های استاندارد باکتری‌های سالمونلا اینتریتیدیس، باسیلوس سوبتیلیس، لیستریا مونوسیتوژنز و یرسینیا اینتروکولتیکا با روش انتشار از چاهک در محیط آگار انجام گرفت. حداقل غلظت مهاری و حداقل غلظت باکتری‌کشی عصاره به روش میکروتیترپلیت و با استفاده از رزازورین تعیین گردید. یافته­ها نشان دادند که عصاره الکلی گیاه سیر اثر بازدارنده بر روی هر چهار باکتری مورد آزمایش دارد. بیشترین تأثیر بر روی باکتری باسیلوس سوبتیلیس و کمترین تأثیر روی باکتری سالمونلا اینترتیدیس مشاهده شد. حداقل غلظت مهار‌کنندگی رشد باکتری در مورد باسیلوس سوبتیلس با 39/0 و بیشترین مقدار آن در باکتری سالمونلا اینتریتیدیس با غلظت 5/12 میلی‌گرم در هر میلی‌لیتر مشاهده شد. با عنایت به یافته‌های حاصل از تحقیق حاضر در مجموع می‌توان گفت که عصاره الکلی سیر دارای خاصیت ضدباکتریایی مناسب علیه باکتری‌های مورد مطالعه بود و به‌عنوان یک نگهدارنده طبیعی در مواد غذایی مختلف می‌تواند مورد ارزیابی قرار گیرد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria

نویسندگان [English]

  • M. Ghiami Rad 1
  • R. Akbari 2
  • A. Safari 2
1 Assistant professor of Department of Microbiology, Ahar Branch, Islamic Azad University, Ahar, Iran
2 M.Sc Graduated in Microbiology, Ahar Branch, Islamic Azad University, Ahar, Iran
چکیده [English]

According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different concentration of alcoholic extract of garlic (Allium sativum) on standard strains of Salmonella enteritidis, Bacillus subtilis, Listeria monocytogenes and Yersinia entrocolitica. For this purpose, the agar well diffusion method was used. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were measured with microtiter plate method using the rezazurin reagent. The results showed that garlic alcoholic extract had an inhibitory effect on any four tested bacteria. The highest inhibitory effect was observed on B. subtilis;meanwhile,the slightest effect was found on S. enteritidis. The minimum inhibitory concentration of 0.39 mg/ml was observed for B. subtilis, however the highest amount was estimated at 12.5 mg/ml for S. enteritidis. According to the results of recent research it was concluded that alcoholic extract of garlic had appropriate antibacterial impact against bacteria and therefore could be used as a natural preservative in various foods.

کلیدواژه‌ها [English]

  • garlic extract
  • Anti-bacterial effect
  • MIC
  • MBC
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