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Title

Investigate the antimicrobial activity and synergistic effects of Zataria multiflora, Salvia verticillata, and Froriepia subpinnata ethanolic extracts on bacterial vegetable decay

Author(s)

  Bandian L. | Moghaddam M. | Bahreini M.

Pages

  45-57

Abstract

 According to the high post-harvest waste vegetables and limit the use of fungicides and anti-bacterial cheMICal, the use of natural compounds as a substitute for synthetic substances with fewer side effects are becoming increasingly important. This study aimed to investigate the antiMICrobial activity of three medicinal plants ethanolic extract namely Zataria multiflora, Salvia verticillata, and Froriepia subpinnata on two bacteria including Pectobacterium carotovorum and Pseudomonas aeruginosa. An experimental study was conducted in the in vitro condition. The extracts of the above plants were prepared by the maceration method. The antiMICrobial activities were investigated using the MICro broth dilution method and by determining the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and also their synergistic properties. Variables included extract types, different concentrations of extracts, and bacterial strains. The minimum inhibitory concentration of Z. multiflora varied between 3. 12 to 6. 25 mg/mL; that of S. verticillata extract was between 12. 3 and 25 mg/mL, and for the F. subpinnata extract was 12. 5 to 25 mg/mL. The combined use of the extract of Z. multiflora and S. verticillata showed that there was an antagonistic effect between the two extracts in the case of P. carotovorum and the synergic effect for P. aeruginosa. The results of the combined use of extracts of Z. multiflora and F. subpinnata and checkerboard dilution Modified (FIC) assay showed a synergic effect on P. carotovorum and an antagonistic effect on P. aeruginosa. The combined use of the S. verticillata and F. subpinnata showed a synergic effect on both bacterial strains (0. 5 4). A comparison of the results of inhibitory effects revealed that Z. multiflora extract had more potent antibacterial activity than S. verticillata and F. subpinnata. P. carotovorum was more sensitive than P. aeruginosa. FIC analysis showed that in the studied bacteria the combined application of S. verticillata and F. subpinnata extracts had better results than other combined extracts.

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    APA: Copy

    Bandian, L., MOGHADDAM, M., & BAHREINI, M.. (2021). Investigate the antimicrobial activity and synergistic effects of Zataria multiflora, Salvia verticillata, and Froriepia subpinnata ethanolic extracts on bacterial vegetable decay. JOURNAL OF FOOD MICROBIOLOGY, 8(1 ), 45-57. SID. https://sid.ir/paper/410016/en

    Vancouver: Copy

    Bandian L., MOGHADDAM M., BAHREINI M.. Investigate the antimicrobial activity and synergistic effects of Zataria multiflora, Salvia verticillata, and Froriepia subpinnata ethanolic extracts on bacterial vegetable decay. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(1 ):45-57. Available from: https://sid.ir/paper/410016/en

    IEEE: Copy

    L. Bandian, M. MOGHADDAM, and M. BAHREINI, “Investigate the antimicrobial activity and synergistic effects of Zataria multiflora, Salvia verticillata, and Froriepia subpinnata ethanolic extracts on bacterial vegetable decay,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 1 , pp. 45–57, 2021, [Online]. Available: https://sid.ir/paper/410016/en

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