List of Articles Minimum bactericidal concentration

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  1 - Antimicrobial Activity medical plant extracts, Prosopis farcta L. and Datura stramonium L., against Salmonella thyphimurium isolated from poultry in Zabol
  mehdi jahantigh Maryam Beigomi Zaynab Mohkami saeide saeidi
  10.30495/qafj.2022.1949901.1019
  The aim of this study was to investigate the antimicrobial activity of Prosopis farcta L. and Datura stramonium L. extracts on Salmonella thyphimurium isolated from poultry in Zabol. The P. farcta and D. stramonium were collected from Collection of medicinal plants, Ins More

  The aim of this study was to investigate the antimicrobial activity of Prosopis farcta L. and Datura stramonium L. extracts on Salmonella thyphimurium isolated from poultry in Zabol. The P. farcta and D. stramonium were collected from Collection of medicinal plants, Institute of Agricultural Research at University of Zabol. Strains of Salmonella thyphimurium were isolated from poultry droppings. Antibiotic resistance pattern was determined by Kirby Bauer method. Finally, the minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC) were determined by microdilution method. The results of this study showed that the lowest inhibitory concentration of Datura extract against Salmonella typhimurium was 3.1 ppm; While the minimum inhibitory concentration for Prosopis extract was 6.5 ppm. Also, the minimum bactericidal concentration of Datura extract was 6.25 and Prosopis extract was 12.5. The results of this study showed that Datura extract was more effective in inhibiting Salmonella bacteria than Prosopis extract. Evaluation of Pearson correlation coefficient between total phenol content, total flavonoids and MIC, and MBC showed an inverse relationship between these parameters. So that the Datura extract, which contained higher total phenol, and total flavonoid, had lower MIC and MBC and therefore was more effective in inhibiting bacteria. The results of our experiments showed that Datura and Prosopis extracts have good antimicrobial effects and can be used to treat infections caused by Salmonella typhimurium in poultry. Manuscript profile
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  2 - Inhibitory effect of Carum copticum, Rosa damascene mill, Anethum graveolens and Cuminum cyminum essential oils on some food-borne microbes
  T. Abedi N. Asefi S. Hanifian S. Dehghan
  10.30495/jfh.2022.1950877.1343
  Due to the increasing need to gain knowledge about the inhibitory effects of plants, in this study, the antimicrobial effects of Carum copticum, Rosa damascene, Anethum graveolens and Cuminum cyminum essential oils on some bacteria and yeast were investigated. The essen More

  Due to the increasing need to gain knowledge about the inhibitory effects of plants, in this study, the antimicrobial effects of Carum copticum, Rosa damascene, Anethum graveolens and Cuminum cyminum essential oils on some bacteria and yeast were investigated. The essential oils were extracted using a Clevenger apparatus and their compounds were determined by gas chromatography equipped with a mass spectrometer. Also, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the essential oils were determined and their antimicrobial properties were compared by well-diffusion method. MIC results of Bacillus cereus and Staphylococcus aureus showed that Cuminum cyminum essential oil with 50 µg/ml had the lowest bactericidal effect. The essential oils of Carum copticum, Anethum graveolens and Rosa damascene had the highest bactericidal effect with 0.78 μg/ml on the studied bacteria. In the case of Escherichia coli, the highest antimicrobial effect was shown by Carum copticum essential oil at 6.25 μg/ml. Rosa damascene essential oil, with a concentration of 3.12 μg/ml, had the highest antifungal properties on Candida albicans. In the case of Saccharomyces cerevisiae, the most antifungal effect was provided by Rosa damascene and Cuminum cyminum essential oils with 0.78 μg/ml. The antibacterial effect of Carum copticum essential oil was higher than the other three essential oils. In the case of yeasts, Rosa damascene and Cuminum cyminum essential oils had the most antifungal effect. According to the results, Carum copticum essential oil in controlling bacteria and Rosa damascene essential oil in controlling studied yeasts are recommended. 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 silver nanoparticles synthesized using weed seed exudates against the standard strains of Bacillus cereus and Acinetobacter baumannii
  Mehrdad Khatami Shahram Pourseyedi Manoochehr Khatami Keighobad Keikavousi
  Background & Objectives: Due to the antimicrobial ability of silver and increases in these ability at nano-levels, it is possible to use silver nanoparticles for treatment of infections. This study was aimed to evaluate antimicrobial effect of silver nanoparticles s More

  Background & Objectives: Due to the antimicrobial ability of silver and increases in these ability at nano-levels, it is possible to use silver nanoparticles for treatment of infections. This study was aimed to evaluate antimicrobial effect of silver nanoparticles synthesized using weed seed exudates against of Bacillus cereus and Acinetobacter baumannii. Materials & Methods: In this sectional study, silver nanoparticles were synthesized using Prosopis farcta seed exudates and analyzed with UV-vis spectrophotometer, X-ray diffraction and transmission electron microscopy. The broth macro dilution method was used to investigate the antibacterial effects of silver nanoparticles. Results: Synthesis of silver nanoparticles was confirmed using UV-vis spectroscopy and X-ray diffraction analysis. Transmission electron microscopy showed the production of nanoparticles with 5-35 nm diameters. The minimum inhibitory concentrations against A. baumannii and B. cereus were 1.56 and 3.12 µg/mL and minimum bactericidal concentrations of 3.12 and 6.25 µg/mL, respectively. Conclusion: Biological synthesis of nanoparticles using P. farcta seed exudates is a very cost effective method and there is no need to energy sources. The ability to synthesize silver nanoparticles using P. farcta can make this agricultural-useless plant as a biological source for the synthesis of nanoparticles using. Manuscript profile
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  5 - Antibacterial effect of lavender essential oils on Xanthomonas campestris and Escherichia coli
  Maryam Rabani Roya Rezaeian-Doloei Mehdi Jabari-Noghabi
  Using of natural products instead of chemicals and antibiotics to control bacterial pathogens is interest of researchers. The aim of this study was to determine antibacterial effects of lavenderessential oil against Xanthomonas campestris and Escherichia coli in laborat More

  Using of natural products instead of chemicals and antibiotics to control bacterial pathogens is interest of researchers. The aim of this study was to determine antibacterial effects of lavenderessential oil against Xanthomonas campestris and Escherichia coli in laboratory condition. Chemical compounds of lavender essential oils were identified by GC-MS. Antibacterial activity of essential oils in comparison with gentamicin antibiotic was determined using agar diffusion method. The minimum inhibitory concentration (MIC) of lavenderessential oils was evaluated by macrobroth dilution method by preparing different concentrations of 0.004 to 4% in nutrient broth medium. The minimum bactericidal concentration (MBC) was determined using culture method in nutrient agar medium. Zone of growth inhibition of X. campestris varied from 3.83 ± 0.35 to 18.7 ± 0.77 mm in concentration of 0.25 to 4% respectively and for E. coli in concentration 0.125 to 4 % from 4.5 ± 0.7 to 17.6 ± 0.9 mm. The MIC and MBC of lavenderessential oils against X. campestris equal of 1 and 2% and about E. coli equal to 0.125 and 0.25%, respectively. The most constitutive compounds of lavenderessential oils included of linalool (44.94%) and 1,8-cineol (21.5%). Lavender essential oils can be used as natural antimicrobial agents against pathogenic bacteria. Manuscript profile
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  6 - The effect of Cuminum cyminum, acidity, temperature and inoculums’ level on the growth of Xanthomonas campestris
  Nazanin Miri Roya Rezaeian-Doloei Reza Sadrabadi Haghigh
  10.22034/aej.2015.520861
  The Xanthomonas genus is one of the most important groups of plant pathogenic bacteria that cause post-harvest spoilage. Substantial crop losses may result from the rapid spread of the bacteria under favorable conditions, lack of seed germination, seedling death and vas More

  The Xanthomonas genus is one of the most important groups of plant pathogenic bacteria that cause post-harvest spoilage. Substantial crop losses may result from the rapid spread of the bacteria under favorable conditions, lack of seed germination, seedling death and vascular obstruction of plant. The aim of this study was to investigate the combined effects of different concentrations of Cuminum cyminum essential oil (EO; including 0, 0.2, 0.4 and 0.8%), three levels of acidity (5, 6 and 7), two inoculums’ level (103 and 105 CFU/ml) and two incubation temperatures (26 and 28˚C) on the growth of X. campestris in the nutrient broth medium in a completely randomized design with three replications. Growth was monitored by visible turbidity during a 30-day period. The minimum inhibitory concentration and minimum bactericidal concentration of EO against X. campestris was 1 and 2% respectively. According to the results, P-cuminaldehyde was the main component, with a content of 30.5%. The statistical analysis of data showed that the maximum time to detection of bacteria (19 days) in the concentrations of 0.8% EO, pH of 5, the inoculum level of 103 CFU/ml and incubation temperature of 26˚C and the minimum time to detection (16 hours) in the inoculums level of 105 CFU/ml, pH of 7, 28 ˚C and no EO was observed. In addition to the concentration of Cuminum cyminum EO as an antimicrobial agent, acidity of medium is also considered the factors influencing the growth of X. campestris. By decreasing the pH, the time-to-detection of bacteria was increased. In conclusion, using a combination of different factors can inhibit the growth of bacteria, significantly.   Manuscript profile