List of Articles Disc diffusion

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  1 - Green waste: A fresh approach to antimicrobial compounds
  Ruchita Haldar Suresh Kumar Manukonda
  10.30495/tpr.2022.1951155.1243
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  2 - Studying the Antifungal effect of Hydroalcoholic extracts of three species of Medicinal plants from the growing areas of Meshgin Shahr against Clinical isolates of Candida Albicans.
  Hojjat Eghbal Mehdi Ahmadi Sabegh Neda Jahani Yousef Jahani Jelodar
  Method: dual mixture of Pune-Peppermint extract, Pune-Sourberry, Sour-Peppermint and Triple Blend of Hydroalcoholic extract of Pune, Peppermint and Sorghum used. The extracts were diluted with propylene glycol and in addition to pure extracts, concentrations of 10, 20, More

  Method: dual mixture of Pune-Peppermint extract, Pune-Sourberry, Sour-Peppermint and Triple Blend of Hydroalcoholic extract of Pune, Peppermint and Sorghum used. The extracts were diluted with propylene glycol and in addition to pure extracts, concentrations of 10, 20, 30, 40 and 50 mg / ml of extract were prepared. To study the effect of hydroalcoholic extracts of Pune, Mint and Sour and Dual Blend Triticale extracts of these three plants were used to grow Albicans candidate by antibiotic and MIC methodsResults: The results of this study showed that the triple mixture of Puneh, Mint and Savange extracts with a concentration of 50 mg / ml with a diameter of 32.2 mm had the highest diameter of the inhibition zone and the hydroalcoholic extract Peppermint at a concentration of 10 mg per milliliter with a diameter of 7 mm halo assigns the lowest diameter of the non-growth zone of Candida albicans. Also, the triple mixture of Puneh, Mint and Souri showed relatively similar results to fluconazole antibiotics.Conclusion: The results of the minimum inhibitory concentration showed that the lowest inhibitory concentration was related to the antibiotic fluconazole and the triple mixture of hydroalcoholic extract of Punea, Mint and Sardinia, and the lowest was the hydroalcoholic extract of Mint herb. Manuscript profile
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  3 - Antibacterial effects of castor oil on foodborne pathogens: comparative evaluation of the components
  samaneh hatami masud Yavarmanesh, M. Ali Hatami, S.
  For centuries, antimicrobial compounds derived from plants, have been used for medicinal treatment. The aim of this study was to evaluate the antibacterial activity of castor seed oil extracted from Mashhad and Isfahan varieties on Staphylococcus aureus, Escherichia col More

  For centuries, antimicrobial compounds derived from plants, have been used for medicinal treatment. The aim of this study was to evaluate the antibacterial activity of castor seed oil extracted from Mashhad and Isfahan varieties on Staphylococcus aureus, Escherichia coli and Listeria inocula. The sensitivity of the indicator bacteria was evaluated using disc diffusion technique and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were tested by broth micro-dilution assays. Oil from castor seeds was extract by Soxhlet method and the extracted oils were analyzed by a gas chromatograph connected to a mass spectrometer (GC/MS). According to the results of various dilutions of the extracts, MIC for castor oils ranged 12.5-25%, except for the Isfahan variety that was estimated at 6.25-12.5% for E. coli. The two varieties of castor oils showed the MBC activity on the indicator organisms at the original (100%) concentration. Based on GC/MS data, ricinoleic acid (1.307%), genetistic acid (0.597%) and palmitic acid (1.947%) were detected in oil extracted from Isfahan variety; meanwhile these compounds did not found in Mashhad variety. According to the results, the two castor varieties had antibacterial impact on E. coli. In addition, the overall antimicrobial activity of Isfahan variety was higher than Mashhad type. It seems that the presence of phenolic compounds as well as camphoric and unsaturated fatty acids is the major reason for the higher antibacterial effect of Isfahan variety on E. coli. Considering the inhibitory impact of castor oil, it can be used as a natural preservative in food industry.  Manuscript profile
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  4 - Antimicrobial effect of walnut leaves aqueous extract and comparison of disc diffusion and wells methods
  Afshin alimohammadi Afshin Javadi Elham Yaghma
  Today food safety is a public health issue. One of the methods of healthy food production is the use of natural materials. The use of essential oils and plant extracts as antibacterial and antifungal additives is one of these methods. Antimicrobial compositions obtained More

  Today food safety is a public health issue. One of the methods of healthy food production is the use of natural materials. The use of essential oils and plant extracts as antibacterial and antifungal additives is one of these methods. Antimicrobial compositions obtained from plants were removed by different mechanisms of antibiotics, in which the effective influences of walnut and its components are significant. The aim of this study was to evaluate the antimicrobial effect of walnut leaf extract on Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), determine the optimal amount of extract and sensitivity to each of the bacteria against the extract and determine the most sensitive method of the study. In this study, the leaves was extracted from the walnut and then the antimicrobial properties of the extract and its optimal concentrations were measured using disc and well methods on S. aureus and E. coli. Based on the results, the extract of walnut leaves in the concentrations of 12.5% up to the above has antimicrobial effect. By increasing the amount of extract, the growth rate of the bacteria significantly decreases (p<0.01). The highest non-growth halo in both methods was obtained from the control sample containing chloramphenicol disk on the E. coli (24 mm) and after it, the sample that contain 50% extract on S. aureus had 13.33 non-growth halo in the well method, and in the disc method, the 50% extract of S. aureus had the highest non-growth halo (11 mm). In fact, S. aureus was more susceptible to walnut leaves extract than E. coli in both methods. However, between the two methods, the sensitivity of the wells samples was more than the discontinuation method. The overall result shows that the sample containing 50% walnut leaf extract on S. aureus has the most antimicrobial activity among other samples after the control sample (chloramphenicol disc on E. coli). Manuscript profile
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  5 - Antimicrobial activity of aqueous, alcoholic and buffer extracts of honey-bee propolis on oral-intestinal bacteria
  Mahnoush Aboutorab Mohammad Goli Elham Khosravi
  Propolis plays an antibacterial, anti-fungal, anti-parasitic, antioxidant, anti-inflammatory, anti-caries role due to its plant-derived compounds such as polyphenols and proteins such as 10-HDA. It has long been a therapeutic role for diseases, especially infections. In More

  Propolis plays an antibacterial, anti-fungal, anti-parasitic, antioxidant, anti-inflammatory, anti-caries role due to its plant-derived compounds such as polyphenols and proteins such as 10-HDA. It has long been a therapeutic role for diseases, especially infections. In this study antimicrobial activity of alcoholic, aqueous and buffer extract of propolis, on oral bacteria including Streptococcus mutans, Streptococcus epidermidis, Staphylococcus aureus, and gastro-intestinal bacteria including Streptococcus salivarius and Escherichia coli measured using micro broth dilution test for assessing of minimum inhibitory concentration (MIC) and disk diffusion test for assessing of diameter of inhibition zone. The MIC did not differ significantly between the three alcoholic, aqueous and buffer extracts, i.e., the effect of the solvents on the solubility of the antibacterial compounds was approximately the same (P > 0.05). The most resistant gram-positive bacterium to alcoholic and buffer extract, Streptococcus mutans and the most resistant to all extracts, Escherichia coli, were reported. There was no significant difference between the bacterial resistance in the aqueous extract of propolis (P> 0.05). In the disk diffusion test, increasing the concentration of extracts had a significant effect on the bacterial killing rate and was identified as the most susceptible bacterium to the extracts Staphylococcus epidermidis and the most resistant bacterium Staphylococcus aureus. The bacteria were also more sensitive to buffer extract. Manuscript profile