Investigating the effect of aqueous extracts (oregano and marjoram) on the wild strain of Escherichia coli bacteria in chicken farms with colibacillosis in Yasuj
shahram shahriary
1
(
Department of Veterinary Medicine, Y. C., Islamic Azad University, Yasooj, Iran
)
Amir Amniattalab
2
(
Department of Pathobiology, Faculty of Veterinary Medicine, Ur. C. ,Islamic Azad University, Urmia, Iran
)
Keywords: Oregano, wild marjoram, mixed extract , colibacillos,
Abstract :
Aqueous extracts were prepared from two plants using the percolation method. The antibacterial activity of Escherichia coli (colibacillosis) in specific culture media was assessed by dipping sterile filter paper, sized like antibiogram tablets, into aqueous extracts of varying concentrations. These were then subjected to diffusion and incubation to evaluate microbial sensitivity. The microbial sensitivity test of the extracts showed that the diameter of the non-growth halo of oregano aqueous extract was 18.3 mm at 100% concentration, 15.1 mm at 75%, and 11.2 mm at 50%, with an insignificant halo at 25% concentration. For the mixed extract, the growth inhibition halo was 19.4 mm at 100%, 16.3 mm at 75%, and 11.4 mm at 50%, with a very small halo at 25%. The largest halo for the wild marjoram aqueous extract was 11.5 mm at 100% concentration, decreasing to 10.1 mm at 75%, and was very insignificant at 50% and 25% concentrations. An ANOVA test with 148 and 1 degree of freedom and a P-value of ≥0.05 confirmed the hypothesis. The minimum inhibitory concentration (MIC) of bacteria by oregano extract was 20 mg/ml, mixed extract was 15 mg/ml, and marjoram extract was 130 mg/ml, showing a direct relationship with the increase in dilution of the extracts. The minimum bactericidal concentration (MBC) for oregano extract was 60 mg/ml, for the mixed aqueous extract was 55 mg/ml, and for the wild marjoram aqueous extract was 220 mg/ml. The correlation coefficient between extracts and bacteria was negative, strong, and significant (P≤0.05).
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