THE EFFECTS OF AUTOCLAVING, SALT AND PROTEIN ON ANTIMICROBIAL ACTIVITIES OF IRANIAN SUMAC

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AMIN GH.; AHMADIAN ATARI M.M.; FAZELI M.R.; JAMALIFAR H.; ASHTIANI H.; GHOBADI A.; SHAKIBA R.; KHANLAR BEYK M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Medicinal Plants Year:2008 | Volume:7 | Issue:SUPPLEMENT 4 Page(s): 49-53

Download Full-Text

View:

411

Download:

137

Cites:

Information Journal Paper

Title

THE EFFECTS OF AUTOCLAVING, SALT AND PROTEIN ON ANTIMICROBIAL ACTIVITIES OF IRANIAN SUMAC

Author(s)

Keywords

IRANIAN SUMAC

AUTOCLAVING

FOOD INTERACTIONS

MINIMUM INHIBITORY CONCENTRATION (MIC)

MINIMUM BACTERICIDAL CONCENTRATIONS (MBC)

Abstract

Although many compounds have already approved for use in food as antimicrobials, research for finding greater number of these compounds are still interesting because most currently approved food antimicrobials have limited applications due to food compound interactions. Finding new food antimicrobials requires expensive investigations. Traditional herbal antimicrobial agents like sumac can play an important role. If it is demanded to promote sumac to the rank of a food antimicrobial agent, its stability and interactions must be evaluated. The evaluation of sumac heat stability was done by measuring MICs and MBCs of the extract against some food- related bacteria in extreme condition of AUTOCLAVING. The main components of sumac extract are tannic compounds. Tannins have interactions with salt and proteins, and they become sediment in such conditions. Antimicrobial activities of the extract were measured by well diffusion method in the presence of salt and protein and compared with the activities of pure extract. The results show that sumac is heat stable but has interactions with salt and proteins that reduce its activity against Gram- negatives.

Cites

No record.

References

Cite

APA: Copy

AMIN, GH., AHMADIAN ATARI, M.M., FAZELI, M.R., JAMALIFAR, H., ASHTIANI, H., GHOBADI, A., SHAKIBA, R., & KHANLAR BEYK, M.. (2008). THE EFFECTS OF AUTOCLAVING, SALT AND PROTEIN ON ANTIMICROBIAL ACTIVITIES OF IRANIAN SUMAC. JOURNAL OF MEDICINAL PLANTS, 7(SUPPLEMENT 4), 49-53. SID. https://sid.ir/paper/551831/en

Vancouver: Copy

AMIN GH., AHMADIAN ATARI M.M., FAZELI M.R., JAMALIFAR H., ASHTIANI H., GHOBADI A., SHAKIBA R., KHANLAR BEYK M.. THE EFFECTS OF AUTOCLAVING, SALT AND PROTEIN ON ANTIMICROBIAL ACTIVITIES OF IRANIAN SUMAC. JOURNAL OF MEDICINAL PLANTS[Internet]. 2008;7(SUPPLEMENT 4):49-53. Available from: https://sid.ir/paper/551831/en

IEEE: Copy

GH. AMIN, M.M. AHMADIAN ATARI, M.R. FAZELI, H. JAMALIFAR, H. ASHTIANI, A. GHOBADI, R. SHAKIBA, and M. KHANLAR BEYK, “THE EFFECTS OF AUTOCLAVING, SALT AND PROTEIN ON ANTIMICROBIAL ACTIVITIES OF IRANIAN SUMAC,” JOURNAL OF MEDICINAL PLANTS, vol. 7, no. SUPPLEMENT 4, pp. 49–53, 2008, [Online]. Available: https://sid.ir/paper/551831/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops