THE INOCULATION EFFECT OF ARUM CONOPHALLOIDES ON SALMONELLA TYPHIMURIUM BACTERIA USING AN ANTIBACTERIAL APPROACH AT DIFFERENT TEMPERATURES, TIME INTERVALS, AND EXTRACT CONCENTRATIONS

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RAZANI M.; AHARI H.; ANVAR A.A.; RAZAVILAR V.

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Journal: Journal of Food Biosciences and Technology Year:2018 | Volume:8 | Issue:1 Page(s): 65-74

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Title

THE INOCULATION EFFECT OF ARUM CONOPHALLOIDES ON SALMONELLA TYPHIMURIUM BACTERIA USING AN ANTIBACTERIAL APPROACH AT DIFFERENT TEMPERATURES, TIME INTERVALS, AND EXTRACT CONCENTRATIONS

Author(s)

RAZANI M. | AHARI H. | ANVAR A.A. | RAZAVILAR V. | Issue Writer Certificate

Keywords

ANTIBACTERIAL PROPERTIES

AQUEOUS EXTRACT

ARUM CONOPHALLOIDES

SALMONELLA TYPHIMURIUM

Abstract

This study examines the antibacterial effects of ARUM CONOPHALLOIDES on S. typhimurium bacteria at different temperatures (–18°, 8°, 16°, 24°, and 32°C) and time intervals (1, 2, 3, 6, 12, 24, and 48 days). This local plant was studied to determine the greatest effect caused by the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) as well as the antimicrobial effects of the extract. The ARUM CONOPHALLOIDES essence was extracted via distillation or vapor using Clevenger hydro-distillation, using alcohol, chloroform, and water to extract the essence from Arum plant leaves (leading to three different extracts for comparison). In order to determine whether the extract used had minimum inhibitory and bactericidal effects, a microbial test method (isolate; 4, disk diffusion) was used in which two given dilutions (17, 000 ppm and 35, 000 ppm) were obtained and one of the two groups (dilutions) was selected as the control. Three groups of MIC and MBC and a control group were evaluated on plate-count agar using pour-plate technique at the designated temperatures and time intervals. Total numbers of bacterial colonies were counted. The resulting data were statistically analyzed with SPSS, with p<0.05 indicating the statistical significance. The results of the Kruskal-Wallis were only statistically meaningful for 35, 000 ppm dilution; as with the 17, 000 ppm dilution in the assumption of sphericity test, the difference in the total number of colonies was only meaningful at 18°C and on days 12 and 48, which had the lowest number of colonies (p=0.005). However, at 35, 000 ppm, the assumption of sphericity test indicated strongly the significant differences in the total number of colonies at –18°C at days 12, 24, and 48 (p=0.000) and at 16°C on day 48 (p=0.013) due to the absence of colonies at these temperatures and time points. The alcohol and chloroform extracts of different parts of the plant did not yield significant results. It might be concluded that the extracts obtained in this study have a relatively low effect concerned with MBC on S. typhimurium bacteria and based on our result, a connection can be made between ARUM CONOPHALLOIDES extraction method and MIC, MBC.

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APA: Copy

RAZANI, M., AHARI, H., ANVAR, A.A., & RAZAVILAR, V.. (2018). THE INOCULATION EFFECT OF ARUM CONOPHALLOIDES ON SALMONELLA TYPHIMURIUM BACTERIA USING AN ANTIBACTERIAL APPROACH AT DIFFERENT TEMPERATURES, TIME INTERVALS, AND EXTRACT CONCENTRATIONS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 8(1), 65-74. SID. https://sid.ir/paper/720477/en

Vancouver: Copy

RAZANI M., AHARI H., ANVAR A.A., RAZAVILAR V.. THE INOCULATION EFFECT OF ARUM CONOPHALLOIDES ON SALMONELLA TYPHIMURIUM BACTERIA USING AN ANTIBACTERIAL APPROACH AT DIFFERENT TEMPERATURES, TIME INTERVALS, AND EXTRACT CONCENTRATIONS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2018;8(1):65-74. Available from: https://sid.ir/paper/720477/en

IEEE: Copy

M. RAZANI, H. AHARI, A.A. ANVAR, and V. RAZAVILAR, “THE INOCULATION EFFECT OF ARUM CONOPHALLOIDES ON SALMONELLA TYPHIMURIUM BACTERIA USING AN ANTIBACTERIAL APPROACH AT DIFFERENT TEMPERATURES, TIME INTERVALS, AND EXTRACT CONCENTRATIONS,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 8, no. 1, pp. 65–74, 2018, [Online]. Available: https://sid.ir/paper/720477/en

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