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Assessment of the Antimicrobial Effects of Propolis from Taleghan Region on Foodborne Pathogenic Bacteria
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N Olamaeian    , V Kouhdar * , H Hosseini |
| Department of Health and Food Quality Control, Karaj Branch, Islamic Azad University, Karaj, Iran , dr.koohdar@gmail.com |
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Abstract: (2248 Views) |
Background and Objectives: Propolis is one of the effective products against foodborne bacteria, which chemical composition varies based on the geographical location and vegetation of the region. The aim of this study was to investigate antibacterial effects of the alcoholic extract of propolis of Taleghan region on four bacteria, disease and food poisoning.
Materials & Methods: After preparing propolis, its alcoholic extract was collected. High pressure liquid chromatography was used to analyze substances and compounds of the extract. Then, microbial assessments were carried out using agar diffusion and well methods to assess effects of various concentrations of propolis extract on the bacteria. Data were analyzed using Fisher's exact test and analysis of variance.
Results: The maximum growth inhibitions of Salmonella and Staphylococcus aureus occurred at concentrations of 100 and 75 mg/ml of the extract. The minimum growth inhibition belonged to the concentration of 50 mg/ml of bromine extract. For each of the bacteria in a certain range of the extract concentrations, inhibitory characteristics and minimum bactericidal concentration values verified this. For Staphylococcus aureus, desired extract in concentrations of 100–6.25 mg/ml showed inhibitory characteristics with a difference that at a concentration of 12.5 mg/ml, minimum bactericidal concentration results were in contrast to minimum inhibitory concentration results.
Conclusion: Antimicrobial effects of the bromine extract on the pathogenic bacteria were demonstrated in the present study.
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| Keywords: ntimicrobial effects, Escherichia coli and Campylobacter, Pathogens, Salmonella and Staphylococcus aureus |
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Full-Text [PDF 485 kb]
(356 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2021/12/31 | Accepted: 2022/03/13 | Published: 2022/07/5
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