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Paper Information
Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   SUMMER 2011 , Volume 3 , Number 2 (8); Page(s) 27 To 33.
 
Paper: 

THE STUDY OF INHIBITORY EFFECTS OF EXTRACT FROM CHLORELLA VULGARIS ON BACILLUS SUBTILIS IN CULTURE MEDIA
 
 
Author(s):  SAFARI R., ABTAHI B., TAYEBI P.*
 
* FACULTY OF MARINE SCIENCES, TARBIAT MODARES UNIVERSITY, NOOR, IRAN
 
Abstract: 

Algae organisms are rich sources of biologically active metabolites which can be used in pharmaceutical industry. The purpose of this study was to evaluate Chlorella vulgaris acetone and ethanolic extracts for antimicrobial effects against Bacillus subtilis. The algae extract was investigated for in vitro antimicrobial activity against Bacillus subtilis PTCC1156 using disk diffusion and dilution method. It was found that the Chlorella vulgaris has good inhibitory effect on Bacillus subtilis. Inhibitory effects of each extract varied considerably among the microorganisms. Maximum antibacterial activity was observed in acetone extracts. Its MIC against Bacillus subtilis WAS determined 3 mg/mL.
 
Keyword(s): BACILLUS SUBTILIS, CHLORELLA VULGARIS, CULTURE MEDIA, IINHIBITORY EFFECTS
 
 
References: 
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Citations: 
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APA: Copy

SAFARI, R., & ABTAHI, B., & TAYEBI, P. (2011). THE STUDY OF INHIBITORY EFFECTS OF EXTRACT FROM CHLORELLA VULGARIS ON BACILLUS SUBTILIS IN CULTURE MEDIA. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(2 (8)), 27-33. https://www.sid.ir/en/journal/ViewPaper.aspx?id=250892



Vancouver: Copy

SAFARI R., ABTAHI B., TAYEBI P.. THE STUDY OF INHIBITORY EFFECTS OF EXTRACT FROM CHLORELLA VULGARIS ON BACILLUS SUBTILIS IN CULTURE MEDIA. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY). 2011 [cited 2021June19];3(2 (8)):27-33. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=250892



IEEE: Copy

SAFARI, R., ABTAHI, B., TAYEBI, P., 2011. THE STUDY OF INHIBITORY EFFECTS OF EXTRACT FROM CHLORELLA VULGARIS ON BACILLUS SUBTILIS IN CULTURE MEDIA. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), [online] 3(2 (8)), pp.27-33. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=250892.
 
 
Persian Abstract Yearly Visit 89
 
 
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