Academic journal article Iranian Journal of Public Health

Antimicrobial Activity of Ethanol and Acetone Extracts of Oregano

Academic journal article Iranian Journal of Public Health

Antimicrobial Activity of Ethanol and Acetone Extracts of Oregano

Article excerpt

Background: This investigation was carried out to assess antimicrobial activity of ethanol and acetone extracts of oregano against two gram negative food spoilage bacteria Pseudomonas sp., Escherichia coli and two gram positive bacteria Bacillus subtilis and Staphylococcus aureus.

Methods: In this research, ethanol and acetone extracts of oregano obtained by maceration. Antibacterial activity was performed by disc diffusion method. Minimum inhibitory concentration (MIC) value of the extracts of the oregano was determined the serial dilution technique

Results: Pseudomonas sp., E. coli, Bacillus subtilis and Staphylococcus aureus were sensitive to ethanol extract. Acetone extract of spices exhibited highest activity against Escherichia coli whereas it showed no activity against Staphylococcus aureus and Bacillus subtilis. According to the results obtained, minimum inhibitory concentrations (MIC) of ethanol extract were found to be 64Tg/ml against Bacillus subtilis, Staphylococcus aureus and E. …

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