Home Articles List Article Information
Menoufia Journal of Agricultural Biotechnology
Journal Archive
Volume Volume 10 (2025)
Volume Volume 9 (2024)
Volume Volume 8 (2023)
Volume Volume 7 (2022)
Volume Volume 6 (2021)
Volume Volume 5 (2020)
Volume Volume 4 (2019)
Volume Volume 3 (2018)
Volume Volume 2 (2017)
Volume Volume 1 (2016)
Volume Volume 40 (2015)
Kader, W., Sakr, A., Taha, K., Abozid, M. (2021). EVALUATION THE ANTIMICROBIAL ACTIVITY OF THYME AND ROSEMARY EXTRACTS AGAINST SOME FOOD RELATED BACTERIA. Menoufia Journal of Agricultural Biotechnology, 6(3), 29-40. doi: 10.21608/mjab.2021.169625
W. S. Abd El Kader; A. A. Sakr; Kh. M. Taha; M. M. Abozid. "EVALUATION THE ANTIMICROBIAL ACTIVITY OF THYME AND ROSEMARY EXTRACTS AGAINST SOME FOOD RELATED BACTERIA". Menoufia Journal of Agricultural Biotechnology, 6, 3, 2021, 29-40. doi: 10.21608/mjab.2021.169625
Kader, W., Sakr, A., Taha, K., Abozid, M. (2021). 'EVALUATION THE ANTIMICROBIAL ACTIVITY OF THYME AND ROSEMARY EXTRACTS AGAINST SOME FOOD RELATED BACTERIA', Menoufia Journal of Agricultural Biotechnology, 6(3), pp. 29-40. doi: 10.21608/mjab.2021.169625
Kader, W., Sakr, A., Taha, K., Abozid, M. EVALUATION THE ANTIMICROBIAL ACTIVITY OF THYME AND ROSEMARY EXTRACTS AGAINST SOME FOOD RELATED BACTERIA. Menoufia Journal of Agricultural Biotechnology, 2021; 6(3): 29-40. doi: 10.21608/mjab.2021.169625

EVALUATION THE ANTIMICROBIAL ACTIVITY OF THYME AND ROSEMARY EXTRACTS AGAINST SOME FOOD RELATED BACTERIA

Article 1, Volume 6, Issue 3, April 2021, Page 29-40  XML PDF (517.03 K)
Document Type: original papers
DOI: 10.21608/mjab.2021.169625
View on SCiNiTO View on SCiNiTO
Authors
W. S. Abd El Kader1; A. A. Sakr2; Kh. M. Taha2; M. M. Abozid3
1Ministry of Health and population
2Biochemistry department, Faculty of Agriculture, Menofia University.
3Biochemistry department, Faculty of Agriculture, Menofia University
Abstract
Today, the increased use of antibiotics leads to the incidence of resistant strains. We are faced with lack of new antimicrobial drugs that have fewer side effects than antibiotic. Plants are the main source of secondary metabolites, which can use as natural antimicrobial agents.
In current study, rosemary and thyme were used to determine their chemical composition, phenolic compounds profile (by HPLC) and evaluate the antimicrobial effects against some pathogenic bacteria. Ethanol and acetone extracts of rosemary and thyme leaves (with concentrations of 50, 100, 200 and 400 mg/ml) were prepared, and antibacterial activities were tested by disc diffusion method on strains of Gram-positive bacteria: Staphylococcus aureus, Bacillus cereus and Streptococcus pyogenes. Gram-negative bacteria: Escherichia coli, Salmonella typhi and Shigella species.
The results showed that all the concentrations of ethanolic and acetone rosemary extracts showed the highest level inhibitory zone diameters against Escherichia coli and Bacillus cereus, respectively. While the same extracts recorded the lowest level inhibitory zone against Staphylococcus aureus for both extracts. Similarly, all concentrations of the ethanolic and acetone thyme extracts showed the highest level inhibitory zone diameters against Escherichia coli and Salmonella typhi respectively, while the same extracts recorded the lowest level inhibitory zone diameters against Bacillus cereus and Escherichia coli, respectively.
we can recommend the use of both Thyme and Rosemary as natural antimicrobials agents against food spoilage bacteria to overcome the phenomenon of antibiotics resistance, which represents a serious challenge to humans.
Keywords
Thyme; rosemary; pathogenic bacteria; phenolic compounds (HPL)
Supplementary Files
Statistics
Article View: 414
PDF Download: 554