ANTIBACTERIAL ACTIVITY OF NETTLE(URICA DIOICA L.) AND OREGANO (ORIGANUM VULGARE L.) WATER EXTRACT AGAINST ESCHERICHIA COLI, SALMONELLA TYPHI AND PSEUDOMONAS AERUGINOSA

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SHARIAT E.; HOSSEINI H.; POURAHMAD R.

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ISSN: 2588-4824

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:5 | Issue:4 (18) Page(s): 9-15

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Title

ANTIBACTERIAL ACTIVITY OF NETTLE(URICA DIOICA L.) AND OREGANO (ORIGANUM VULGARE L.) WATER EXTRACT AGAINST ESCHERICHIA COLI, SALMONELLA TYPHI AND PSEUDOMONAS AERUGINOSA

Author(s)

SHARIAT E. | HOSSEINI H. | POURAHMAD R. | Issue Writer Certificate

Keywords

ORIGANUM VULGAREQ1

URTICA DIOICAQ2

MINIMUM INHIBITORY CONCENTRATION (MIC)Q2

MINIMUM BACTERICIDAL CONCENTRATION (MBC)Q2

ESCHERICHIA COLIQ2

SALMONELLA TYPHIQ2

PSEUDOMONAS AERUGINOSAQ2

Abstract

In this study, the antimicrobial activities including minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of oreganum water extract (OWE) and nettle water extract (NWE) were evaluated against 3 foodborne pathogenic and spoilage bacteria including ESCHERICHIA COLI (E), SALMONELLA TYPHI (S) and PSEUDOMONAS AERUGINOSA (Ps). The MICs of OWE against S were observed 1.25 mg/ml, and against Ps and E were observed 5 mg/ml. The MICs of NWE against S, Ps and E were observed 1.25 5, 2.5 mg/ml respectively. The MBC of OWE against S, Ps and E was 1.25, 10 and 10 mg/ml respectively. The MBC of NWE against S, Ps and E was 2.5, 10 and 20 respectively.

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APA: Copy

SHARIAT, E., HOSSEINI, H., & POURAHMAD, R.. (2014). ANTIBACTERIAL ACTIVITY OF NETTLE(URICA DIOICA L.) AND OREGANO (ORIGANUM VULGARE L.) WATER EXTRACT AGAINST ESCHERICHIA COLI, SALMONELLA TYPHI AND PSEUDOMONAS AERUGINOSA. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 9-15. SID. https://sid.ir/paper/176584/en

Vancouver: Copy

SHARIAT E., HOSSEINI H., POURAHMAD R.. ANTIBACTERIAL ACTIVITY OF NETTLE(URICA DIOICA L.) AND OREGANO (ORIGANUM VULGARE L.) WATER EXTRACT AGAINST ESCHERICHIA COLI, SALMONELLA TYPHI AND PSEUDOMONAS AERUGINOSA. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):9-15. Available from: https://sid.ir/paper/176584/en

IEEE: Copy

E. SHARIAT, H. HOSSEINI, and R. POURAHMAD, “ANTIBACTERIAL ACTIVITY OF NETTLE(URICA DIOICA L.) AND OREGANO (ORIGANUM VULGARE L.) WATER EXTRACT AGAINST ESCHERICHIA COLI, SALMONELLA TYPHI AND PSEUDOMONAS AERUGINOSA,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 9–15, 2014, [Online]. Available: https://sid.ir/paper/176584/en

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