Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study

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ALIZADEH BEHBAHANI B.; NOSHAD M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:110 Page(s): 1-9

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Title

Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro"

Author(s)

ALIZADEH BEHBAHANI B. | NOSHAD M. | Issue Writer Certificate

Keywords

Hyssopus officinalisQ1

Antimicrobial effectQ2

Inhibition zoneQ1

AntibioticQ2

Abstract

Hyssopus officinalis is a belongs to Lamiaceaefamily and a herb widely growing in Iran. The aim of this experimental study was to evaluate the Antimicrobial effect of Hyssopus officinalisextract in 4 ways: disc diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on some microorganism pathogen “ in vitro” . The results showed that with increasing the concentration of Hyssopus officinalisextract, the Inhibition zone diameter increased. The highest Inhibition zone with a diameter of 19. 70 mm was observed at a concentration of 80 mg/ml for Gram-positive bacteria Staphylococcus aureus. At a concentration of 80 mg/ml, the ethanolic extract of Hyssopus officinalisshowed the lowest Inhibition zone observed with a diameter of 13. 30 for Escherichia coli. The results showed that the MIC of Hyssopus officinalis extract for Pseudomonas aeruginosa, Escherichia coliStaphylococcus aureus and Listeria innocua was 64, 64, 8 and 16mg/ml respectively. The MBC for 128, 128, 32 and 64 mg/ml respectively. The data obtained in this study confirmed that Hyssopus officinalis extract inhibit growth some microorganism pathogen “ in vitro” .

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APA: Copy

ALIZADEH BEHBAHANI, B., & NOSHAD, M.. (2021). Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro". IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(110 ), 1-9. SID. https://sid.ir/paper/370428/en

Vancouver: Copy

ALIZADEH BEHBAHANI B., NOSHAD M.. Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro". IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(110 ):1-9. Available from: https://sid.ir/paper/370428/en

IEEE: Copy

B. ALIZADEH BEHBAHANI, and M. NOSHAD, “Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro",” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 110 , pp. 1–9, 2021, [Online]. Available: https://sid.ir/paper/370428/en

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