THE EFFECT OF WATER EXTRACT OF RHUS CORIARIA L. ON THE PATHOGENIC BACTERIA AT DIFFERENT TEMPERATURES

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PAJOHI ALAMOTI M.; YADOLLAHI BAGHLOYI M.; BAZARGANI GILLANI B.

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Journal: Journal of Babol University of Medical Sciences Year:2016 | Volume:18 | Issue:2 Page(s): 41-47

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Title

THE EFFECT OF WATER EXTRACT OF RHUS CORIARIA L. ON THE PATHOGENIC BACTERIA AT DIFFERENT TEMPERATURES

Author(s)

PAJOHI ALAMOTI M. | YADOLLAHI BAGHLOYI M. | BAZARGANI GILLANI B. | Issue Writer Certificate

Keywords

ANTIMICROBIAL ACTIVITYQ2

MEAT PRODUCTSQ2

NATURAL PRESERVATIVESQ2

PATHOGENIC BACTERIAQ2

WATER EXTRACT OF SUMAC FRUITQ2

Abstract

BACKGROUND AND OBJECTIVE: Nowadays, NATURAL PRESERVATIVES are used in food industries rather than synthetic ones. Sumac fruit (Rhus coriaria L.) is widely used as an additive in MEAT PRODUCTS due to its antimicrobial effects. This study was conducted to examine antimicrobial properties of sumac at various temperatures.METHODS: In this experimental study, the extract of sumac was prepared using soaking method. Different concentrations (3.12-50 mg/ml) of the extract were used against S. aureus, L. monocytogenes, S. typhimurium, and E. coli O157:H7 bacteria. Growth assessment curve, minimum inhibitory concentration (MIC), and the minimum bactericidal concentration (MBC) were evaluated using microplate method.FINDINGS: The results of this study demonstrated that MIC (6.25 mg/ml) and MBC (12.5 mg/ml) belonged to S. aureus and L. monocytogenes bacteria, respectively. The extract could significantly attenuate growth of the four bacteria at 4oC and 25oC (p<0.05). The effect of the extract on Gram-positive bacteria was significantly more than Gram-negative ones (p<0.05). Temperature reduction also affected the growth of the bacteria; at 4°C bacterial growth was less than 25oC, that is, at 6.25 concentration, S. typhimurium, and E. coli populations reduced from 3.55 log and 3.31 log to 2.14 log and 1.06 log, respectively.CONCLUSION: According to our findings, water extract of sumac is a viable alternative to chemical food preservatives, particularly at 4oC.

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APA: Copy

PAJOHI ALAMOTI, M., YADOLLAHI BAGHLOYI, M., & BAZARGANI GILLANI, B.. (2016). THE EFFECT OF WATER EXTRACT OF RHUS CORIARIA L. ON THE PATHOGENIC BACTERIA AT DIFFERENT TEMPERATURES. JOURNAL OF BABOL UNIVERSITY OF MEDICAL SCIENCES (JBUMS), 18(2), 41-47. SID. https://sid.ir/paper/73063/en

Vancouver: Copy

PAJOHI ALAMOTI M., YADOLLAHI BAGHLOYI M., BAZARGANI GILLANI B.. THE EFFECT OF WATER EXTRACT OF RHUS CORIARIA L. ON THE PATHOGENIC BACTERIA AT DIFFERENT TEMPERATURES. JOURNAL OF BABOL UNIVERSITY OF MEDICAL SCIENCES (JBUMS)[Internet]. 2016;18(2):41-47. Available from: https://sid.ir/paper/73063/en

IEEE: Copy

M. PAJOHI ALAMOTI, M. YADOLLAHI BAGHLOYI, and B. BAZARGANI GILLANI, “THE EFFECT OF WATER EXTRACT OF RHUS CORIARIA L. ON THE PATHOGENIC BACTERIA AT DIFFERENT TEMPERATURES,” JOURNAL OF BABOL UNIVERSITY OF MEDICAL SCIENCES (JBUMS), vol. 18, no. 2, pp. 41–47, 2016, [Online]. Available: https://sid.ir/paper/73063/en

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