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:: Volume 18, Issue 2 (2-2016) ::
J Babol Univ Med Sci. 2016; Volume 18 Back to browse issues page
The Effect of Water Extract of Rhus Coriaria L. on the Pathogenic Bacteria at Different Temperatures
MR Pajohi-Alamoti * , M Yadollahi-baghloyi , B Bazargani-gillani
, pajohi@gmail.com
Abstract:   (6748 Views)

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 4°C and 25°C (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 25°C, 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 4°C.

Keywords: Antimicrobial activity, Meat products, Natural preservatives, Pathogenic bacteria, Water extract of sumac fruit
Full-Text [PDF 236 kb]   (2910 Downloads)    
Type of Study: Research | Subject: Health Food
Received: 2015/04/27 | Accepted: 2016/01/4 | Published: 2016/02/7
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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. J Babol Univ Med Sci 2016; 18 (2) :41-47
URL: http://jbums.org/article-1-5440-en.html


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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 18, Issue 2 (2-2016) Back to browse issues page
مجله علمی دانشگاه علوم پزشکی بابل Journal of Babol University of Medical Sciences

The Journal of Babol University of Medical Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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