INFLUENCE OF ETHANOL AND METHANOL EXTRACTS OF WALNUT LEAF AND GREEN HULL ON SACCHAROMYCES CEREVISIAE, BACILLUS LICHENIFORMIS AND ASPERGILLUS NIGER IN DATE SYRUP

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AZIZI SHAFA MEHDI; GHADIMI SABAH; HESHMATI ALI

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2017 | Volume:11 | Issue:4 Page(s): 81-88

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Title

INFLUENCE OF ETHANOL AND METHANOL EXTRACTS OF WALNUT LEAF AND GREEN HULL ON SACCHAROMYCES CEREVISIAE, BACILLUS LICHENIFORMIS AND ASPERGILLUS NIGER IN DATE SYRUP

Author(s)

AZIZI SHAFA MEHDI | GHADIMI SABAH | HESHMATI ALI | Issue Writer Certificate

Keywords

WALNUT LEAFQ2

WALNUT HULLQ2

DATE SYRUPQ2

SACCHAROMYCES CEREVISIAEQ2

BACILLUS LICHENIFORMISQ2

ASPERGILLUS NIGERQ2

Abstract

Background and Objectives: DATE SYRUP is a nutritious crop of date that its production has a growing trend.Microbial spoilage is one of the problems in production of data syrup. The goal of this study is to investigate the influence of ethanol and methanol extracts of WALNUT LEAF and hull onSaccharomyces cerevisiae, BACILLUS LICHENIFORMIS and ASPERGILLUS NIGERin DATE SYRUP.Materials and Methods: Methanol and ethanol extracts of WALNUT LEAF and hull were prepared, and their antimicrobial effects on S. cerevisiae, B. Licheniformis and A. niger were assessed by ager-diffusion.Moreover, MIC and MBC/MFC of the extracts against the mentioned microorganisms were determined by macro-dilution. The influence of extracts on microorganism growth in DATE SYRUP was investigated during 14 days.Results: The diameter of the inhibition zones was proportional to the extract concentration. MIC (MBC) of ethanol and methanol extracts of leaf and hull againstS. cerevisiae was 15.625 (31.5) mg/ml. The MIC (MBC) obtained for the ethanol and methanol extracts of leaf and hull againstB. Licheniformis was 31.25 (62.5), 15.625 (31.25), 15.625 (31.25) and 31.25 (62.5) mg/ml, respectively. MIC (MBC) of the ethanol extract of the leaf and the ethanol and methanol extracts of hull againstA. niger was 250 (500) mg/ml. In DATE SYRUP, extracts of WALNUT LEAF and hull inhibited the growth of S. andBacillus after 24 h while they were only able to decrease the growth ofAspergillus.Conclusion: Methanol and ethanol extracts of WALNUT LEAF and hull against S. cerevisiae, B. Licheniformis and A. nigerin DATE SYRUP were effective, and can be used for the spoilage control and shelf-life increasing of the product.

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APA: Copy

AZIZI SHAFA, MEHDI, GHADIMI, SABAH, & HESHMATI, ALI. (2017). INFLUENCE OF ETHANOL AND METHANOL EXTRACTS OF WALNUT LEAF AND GREEN HULL ON SACCHAROMYCES CEREVISIAE, BACILLUS LICHENIFORMIS AND ASPERGILLUS NIGER IN DATE SYRUP. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 11(4), 81-88. SID. https://sid.ir/paper/121536/en

Vancouver: Copy

AZIZI SHAFA MEHDI, GHADIMI SABAH, HESHMATI ALI. INFLUENCE OF ETHANOL AND METHANOL EXTRACTS OF WALNUT LEAF AND GREEN HULL ON SACCHAROMYCES CEREVISIAE, BACILLUS LICHENIFORMIS AND ASPERGILLUS NIGER IN DATE SYRUP. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;11(4):81-88. Available from: https://sid.ir/paper/121536/en

IEEE: Copy

MEHDI AZIZI SHAFA, SABAH GHADIMI, and ALI HESHMATI, “INFLUENCE OF ETHANOL AND METHANOL EXTRACTS OF WALNUT LEAF AND GREEN HULL ON SACCHAROMYCES CEREVISIAE, BACILLUS LICHENIFORMIS AND ASPERGILLUS NIGER IN DATE SYRUP,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 11, no. 4, pp. 81–88, 2017, [Online]. Available: https://sid.ir/paper/121536/en

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