ارزیابی و مقایسه فعالیت ضدمیکروبی عصاره گیاه خارسنبل و لاکتوباسیلوس کازئی جداسازی شده از شیر بر علیه باکتریهای سالمونلا تایفی، اشرشیا کلی و باسیلوس سرئوس
محورهای موضوعی : زیست شناسی
آیدا حاجی حسین تبریزی
1
,
هادی زمانی
2
,
فاطمه فروهی
3
1 - گروه میکروبیولوژی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - گروه میکروبیولوژی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
3 - گروه میکروبیولوژی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: خارسنبل, لاکتوباسیلوس کازئی, سالمونلا تایفی, اشرشیا کلی, باسیلوس سرئوس,
چکیده مقاله :
مقدمه : هدف ما در تحقیق حاضر بررسی اثرات ضد باکتری عصاره گیاه خارسنبل به همراه لاکتوباسیلوس کازئی جداشده از شیر بر باکتری های سالمونلا تیفی، اشرشیا کلی و باسیلوس سرئوس می باشد.
مواد و روش ها: پس از مراحل کشت و جداسازی سویه های باکتریایی از 20 نمونه شیر خام، آزمون های بیوشیمیایی جهت تأیید روش مولکولی و سپس مراحل استخراج DNA انجام شد و درنهایت روش مولکولی PCR به کار گرفته شد. داده ها با نرم افزار SPSS نسخه 23 بررسی شدند و مقدار P value نیز کمتر یا مساوی 0.05 معنی دار تلقی گردید.
نتایج: باکتری لاکتوباسیلوس کازئی ﻫﺎﻟﻪ اي ﺑﺮاﺑﺮ 35 ﻣﯿﻠﯽ ﻣﺘﺮ ﻋﻠﯿﻪ باکتری اشرشیا کلی و 24 ﻣﯿﻠﯽ ﻣﺘﺮ ﻋﻠﯿﻪ باکتری باسیلوس سرئوس و 55 ﻣﯿﻠﯽ ﻣﺘﺮ ﻋﻠﯿﻪ باکتری سالمونلا تایفی نشان داد که از نظر آماری اختلاف معنی داری نشان می دهد( P≤0/05).ﻋﺼﺎره گیاه خارسنبل در ﻏﻠﻈﺖ 200 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﻣﯿﻠﯽ ﻟﯿﺘﺮ ﻫﺎﻟﻪ ﻋﺪم رﺷﺪ ﺑﺮاﺑﺮ 16 ﻣﯿﻠﯽ ﻣﺘﺮ ﻋﻠﯿﻪ باسیلوس سرئوس ﻧﺸﺎن داده اﺳﺖ، اما از نظر آماری اختلاف معنی داری نشان نمی دهد. اﯾﻦ ﻋﺼﺎره در همین غلظت ﻫﺎﻟﻪ اي ﺑﺮاﺑﺮ 30/12 ﻣﯿﻠﯽ ﻣﺘﺮ ﻋﻠﯿﻪ باکتری سالمونلا تایفی و 03/12 ﻣﯿﻠﯽ ﻣﺘﺮ ﻋﻠﯿﻪ باکتری اشرشیا کلی داﺷﺘﻪ اﺳﺖ.
بحث و نتیجه گیری: اﺧﺘﻼف ﺗﺮﮐﯿﺐ ﻋﺼﺎره ﻫﺎی گیاه خارسنبل ﺑﺪﻟﯿﻞ اﺳﺘﻔﺎده از ﺣﻼل ﻫﺎﯾﯽ ﺑﺎ ﻗﻄﺒﯿﺖ ﻫﺎي ﻣﺘﻔﺎوت وﺷﺮاﯾﻂ اﻗﻠﯿﻤﯽ ﻣﺘﻔﺎوت ﻣﺤﻞ روﯾﺶ ﮔﯿﺎﻫﺎن می باشد. اثر مهاری لاکتوباسیلوس کازئی بیشتر بر باکتری سالمونلا تیفی می باشد که نشان از خاصیت ضدمیکروبی لاکتوباسیلوس ها بوده است.
Introduction: Isolation of lactic acid bacteria from fermented products is of particular importance as antimicrobial compounds. The aim of this study is to investigate the antibacterial effects of hyacinth extract along with Lactobacillus casei isolated from milk on Salmonella typhi, Escherichia coli, and Bacillus cereus.
Materials and Methods: After the stages of culturing and isolating bacterial strains from 20 raw milk samples, biochemical tests were performed to confirm the molecular method, then DNA extraction steps were performed, and finally the molecular PCR method was used. The data were analyzed with SPSS version 23 software, and a P value of less than or equal to 0.05 was considered significant.
Results: Lactobacillus casei showed a 35 mm inhibition zone against Escherichia coli, 24 mm inhibition zone against Bacillus cereus, and 55 mm inhibition zone against Salmonella typhi, which was statistically significant (P≤0.05). The hyacinth extract at a concentration of 200 mg/ml showed a 16 mm inhibition zone against Bacillus cereus, but it was not statistically significant. At the same concentration, this extract had a 12.30 mm inhibition zone against Salmonella typhi and 12.03 mm inhibition zone against Escherichia.
Conclusion: The difference in the composition of hyacinth extracts is due to the use of solvents with different polarities and the different climatic conditions of the plant's growing location. The inhibitory effect of Lactobacillus casei is greater on Salmonella typhi bacteria, which indicates the antimicrobial properties of lactobacilli.
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